There's much more to these offal-based meatballs than the unfortunate double meaning of their name.

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

Real maraschinos were born more than a century ago in an Italian distillery.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

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

In Yorkshire, the holidays usher in this salty-sweet combo.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

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

Peru's strikingly beautiful mashed potato casserole.

The fruit so pungent it's banned from trains, hotels, and public places.

It takes only two hours for palm sap to become palm wine.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This Dutch-Indonesian cake contains up to 30 layers.

This mushroom tastes just like chicken.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

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

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

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

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

Drooling over this nutty spiced dessert is a heretical move.