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

A hearty Irish staple that can tell your fortune.

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

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.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

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

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

Some Sicilians start their day with this decadent combination.

Not even Harry Potter could resist this whimsical British dessert.

The original energy bar.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

Only two silent monks know all 130 plants that go into this herbal liqueur.

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

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

The traditional sweet currant cake has an incendiary reputation.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

The ocean-scented brew pays homage to an old Scottish style.

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