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

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

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

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

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

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

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

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

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

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

The rich, potato-filled dish nourished Catholics on meatless Fridays.

A double-ended British pastry that's both main course and dessert.

Baking this dual-layered bread is a difficult art.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

Not even Harry Potter could resist this whimsical British dessert.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

These clear cakes house intricate scenes of fish, flowers, and more.

Mexico's “mouse melon” is actually a tiny cucumber.