A Depression-era patty filler paved the way for an Oklahoma favorite.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

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

Most people have never tasted the real thing.

These inky cloves have aged like a fine wine.

These sacred leaves taste like peppery soda.

Curry powder gives this savory seasoning its golden hue.

A distinctive herb named after a First Lady.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

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

This savory seafood condiment is named after the finest cognacs.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

This sweet Scottish pudding gets boiled in a bag for special occasions.

With this Dutch liqueur, you can now drink licorice.

You can have your syrup and drink it, too.

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

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

For those craving intensity beyond black licorice, how about tar?

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

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

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

The Irish bread comes with raisins and omens.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This once-ubiquitous fusion dish is fading into obscurity.