The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

Only two silent monks know all 130 plants that go into this herbal liqueur.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

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

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

Not even Harry Potter could resist this whimsical British dessert.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

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

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

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

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Though its home region has been split by war, love for this hearty pastry transcends borders.

Historians debate whether this dish actually originated with Italian sex workers.

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

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

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

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.