An unlikely pairing of honeycomb toffee and purple seaweed.

This Canadian favorite is relatively unknown elsewhere.

The briny “asparagus of the sea” grows along coasts around the world.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

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

This Christmas tree elixir kept Vikings and Captain Cook alive.

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

No Bonfire Night is complete without a cup of this warm, vinegar-flavored snack.

The original energy bar.

Sheffield’s secret sauce has a cult following.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

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

This summery parfait has mingled with British royals and literary elites.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

Just so we’re clear, there is actually milk in this old English punch.

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

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

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.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

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