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

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

The portable breakfast food might've originated with British soldiers returning from India.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

This dying practice requires total trust between horse and rider.

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

The simple sweets welcomed Cornish fishermen after they returned with their catch.

Spain's salt-cured tuna is known as “the ham of the sea.”

This heavenly custard was born from the leftovers of sherry winemaking.

What look like noodles are actually delicious baby eels.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

The little-known fruit tastes like peanut M&Ms.

These tightly coiled ferns also serve as a Māori symbol for unity.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

The world's most expensive cheese is made from Balkan donkey milk.

To travel light, Mongolian warriors used animal carcasses as crockery.

Tiết canh is a sour, cool, and gelatinous breakfast.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

A Filipino fruit that smells like gasoline and tastes like pears, jackfruit, and pineapple.

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.