Foods MarkTimeTravel Has Tried

These entrails identified safe venues for Black musicians during the Jim Crow era.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

This rustic cider's name derives from an English term for fruit thievery.

Preparing a traditional Māori feast requires a rock pit heated by fire or hot springs.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

The melon has its own sculpture, festival, and order of knights.

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

This is what happens when soldiers pick a new name for meat on bread.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

You put the charcoal in the coffee cup and drink it all up.

A sailor's stew that's come to define Liverpudlians.

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

A sweet and sticky accident from Derbyshire, England.

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

Get ready to feel the burn.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

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

Some Sicilians start their day with this decadent combination.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This pollen-based candy comes from the marshes of southern Iraq.

Nothing to see here, just a humble pie sandwich.