This classic Australian candy looks like pink toothpaste and tastes like perfume.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Curry powder gives this savory seasoning its golden hue.

The world's least practical and most delicious edible straw.

This Canadian favorite is relatively unknown elsewhere.

A pharmaceutical company developed this beverage as drinkable IV solution.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

This bird comes with a brew inside.

This mushroom tastes just like chicken.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The caffeinated wine is made by British monks and loved by Scottish criminals.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

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

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

This British temperance tonic is now a Ramadan favorite.

The original energy bar.

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

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

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