The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

With this Dutch liqueur, you can now drink licorice.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

This melting-pot munchie combines fries, shawarma, melted cheese, garlic sauce, and spicy sambal.

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.

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.

The washed and dried root of the licorice plant was once a popular natural “candy.”

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

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

Take the name of this street treat literally.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

The sweet Kiwi treat that represents a token reward.

These beloved New Zealand cookies have a mysterious past.

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

The meat that literally puts a smile on Australians' faces.

Come to vote, leave with a sausage.

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

Bees get a lift from helicopters in order to produce this spicy honey.