Flip over these prickly treasures and find creamy, orange meat.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

This rare berry grows only in two Chilean towns.

Chile is home to very, very small coconuts.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

This British temperance tonic is now a Ramadan favorite.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

This unusual take on a British comfort food hides two surprises inside.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

A traditional Cornish pie that—ARE THOSE FISH HEADS COMING OUT OF THE TOP?!

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

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

The simple sweets welcomed Cornish fishermen after they returned with their catch.

Sheffield’s secret sauce has a cult following.

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

In the Colonial era, a red-hot iron rod warmed drinks, ignited cannons, and cauterized wounds.

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

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

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

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

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