This “brown cheese” tastes like caramel.

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

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

The traditional sweet currant cake has an incendiary reputation.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

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.

This British temperance tonic is now a Ramadan favorite.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

These detailed, dainty confections are made by hand with minimal tools.

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

Historians debate whether this dish actually originated with Italian sex workers.

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

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.

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

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The caffeinated wine is made by British monks and loved by Scottish criminals.

Not even Harry Potter could resist this whimsical British dessert.

These holiday cakes link Christmas to the Norse god of lightning.

The original energy bar.

For a juicier burger, steam it like a vegetable.

This condiment proves that what the world considers delicious is (nearly) universal.

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