I'm a food writer who recently traveled to Europe for the first time. I ate 6 foods that made 3 time zones, 5 plane rides, and a train trip worth it take a look.

While in Glasgow, I made it my mission to try a traditional Scottish breakfast — or the closest version to it. That led me to Singl-end, a local café and bakehouse that serves the meaty breakfast: poached eggs, streaky bacon, loch byre link sausage, Stornoway black pudding, potato scone, grilled tomatoes, and smoky baked beans.

While I don't have much to say about the baked beans, I absolutely loved the black pudding. According to BBC Good Food, black pudding is a sausage made from animal blood — typically pork fat and oatmeal — before being packed into a casing.

It's divisive for some foodies who can't get past the blood, but I liked its meaty flavor and thought it was a good comfort food.

While in Glasgow, I also had dinner at The Ivy Buchanan Street and had my first bite of haggis, which is a Scottish sausage made from parts of a sheep and cow mixed with oatmeal and seasoning. Many Americans may not have tried traditional haggis — made with sheep lungs — because the US banned livestock lungs from human food in 1971.

I ranked the bite-sized haggis balls as a top-five meal during my trip. The meat was well-seasoned, and the texture was surprisingly soft.

In Brussels, I came face to face with Escargot — a French delicacy consisting of cooked snails — at the French restaurant Le Marmiton. I didn't know what to expect with Escargot, which has a floppy and somewhat chewy texture, but I didn't travel thousands of miles to wimp out because of snails.

For anyone wondering, Escargot is akin to mussels. They were slathered in garlic and butter and tasted absolutely delicious.

Belgium is known for its mussels, so there was no way I would visit Brussels without trying at least one plate at Le Marmiton. According to The Sydney Morning Herald, mussels gained popularity in Belgium during the 16th century because they were more affordable and available than fish.

This was the first meal during my trip that wasn't new to me.

I'm a Floridian who grew up on seafood, but the buttery flavors and soft, chewy texture still enchanted me. The mussels, alongside the seafood linguine, still make my mouth water even now that I'm back in New York City.

Imagine my surprise when I perused a store at the London Heathrow Airport and found Walkers Crisps. The logo caught my eye because it resembled the American chip company Lays.

PepsiCo — which owns Frito-Lay and Lays — purchased Walker Crisps in July 1989, according to the Los Angeles Times.

I doubted the chips would live up to its purported roast chicken flavor, but I was pleasantly surprised that they were spot on. It didn't encapsulate the flavor to a T, but I tasted hints of chicken stock that drove home the point.

Some people like ranch dressing, others swear by ketchup, but my favorite sauce has — and continues to be — HP Sauce. The British condiment is a brown steak sauce created in 1899 and known for its distinct taste, according to its website.

The sauce contains tomatoes, vinegar, molasses, and seasoning, so Americans might liken it to A.1. Sauce.

HP Sauce is rich and tangy and goes well with meats and other items.