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

The secret to Romania's hangover-busting soup is tripe.

Blood-and-barley dumplings give this Finnish soup its iconic texture.

Folding and deep-frying pies is a beloved Neapolitan tradition.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

This old-school Italian dish comes in a rich and savory wrapper.

Meet Sweden's savory “sandwich cake.”

These salty potatoes were originally boiled in seawater.

Before Lent, residents of Trás-os-Montes indulge in a pairing of stuffed pork stomach and bean pods.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

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

Finns treat this rich, baked cheese like bread.

Serbians prepare these cold, jellied pork cubes for even colder winters.

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

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

This decadent cheese has frugal roots.

This haggis-meatloaf mashup is a Romanian Easter classic.

Scandinavia has a long history of stretching flour supplies with tree bark.

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

Some families keep their holiday meal fresh by letting it live in their bathtub.

Finish all your Latvian peas for good luck in the New Year.

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