This retro sandwich filling was once a convenient, comforting funeral food.

Pennsylvanians come out in droves for this pre-Lent delicacy.

The original energy bar.

This mushroom tastes just like chicken.

The best place to find the “nectar of the gods” is Holy Island.

This spiced, warming drink may have helped broker peace between warring tribes.

Ancient Celtic settlers brought this honey-based drink to Brittany.

Spread this fat-poached meat on a crusty French loaf.

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

A hearty Irish staple that can tell your fortune.

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

Anyone for a shot of “Black Death”?

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

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.

The holiday tradition of hiding an ornamental veggie.

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

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

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

The traditional sweet currant cake has an incendiary reputation.

Icelanders make a very, very good dog.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

This bright green cocktail doubles as dessert.