Sour green sweets commemorate a victorious Scottish skirmish of 1337.

No slugs were harmed in the making of this five-cent sandwich.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This sweet sandwich celebrates Georgia's favorite crop.

Catch these floating noodles before they flow by.

This British temperance tonic is now a Ramadan favorite.

The stinky cheese comes with onions and bathroom humor.

The stinky, simple classic is still served at select Wisconsin taverns.

This long-extinct pungent delight has made a comeback in Wisconsin.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Colonial Americans would try anything to revive bad beer.

This Christmas tree elixir kept Vikings and Captain Cook alive.

A key step in the Andean technique of freeze-drying potatoes is stomping on them.

In Yorkshire, the holidays usher in this salty-sweet combo.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This summery parfait has mingled with British royals and literary elites.

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

Icelanders make a very, very good dog.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

Finns treat this rich, baked cheese like bread.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.