The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

A sweet and sticky accident from Derbyshire, England.

This bright green cocktail doubles as dessert.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Produced since 1847, these classic New England candies almost disappeared in 2018.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

This “brown cheese” tastes like caramel.

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

The traditional sweet currant cake has an incendiary reputation.

The fiery fruit brandy of the Balkans.

A hearty Irish staple that can tell your fortune.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

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.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

The bitter herb served on Passover can be anything from horseradish to lettuce.

These Portuguese doughnuts have a fervent fanbase in Hawaii.