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

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

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

This British temperance tonic is now a Ramadan favorite.

Sheffield’s secret sauce has a cult following.

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

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

This "Fluid of Beef" fed an army and makes a hearty tea.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Grilled or braised, these brains make a tasty taco.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

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

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

The fragrant, intricately spiced street food is a medina specialty.