Not even Harry Potter could resist this whimsical British dessert.

They helped Victorian men drink tea while protecting their precious facial hair.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Romania's all-occasion plummy spirit.

Folding and deep-frying pies is a beloved Neapolitan tradition.

For some students at the University of Oxford, the end of the year means getting covered with eggs, shaving cream, and champagne.

The secret to this sandwich is the cow’s fourth stomach.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

This rustic cider's name derives from an English term for fruit thievery.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

A now-archaic Scottish breakfast paved the way for this popular dessert.

A sailor's stew that's come to define Liverpudlians.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

The portable breakfast food might've originated with British soldiers returning from India.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

These holiday cakes link Christmas to the Norse god of lightning.

The original energy bar.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.