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

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

The biggest edible mushroom in the world is also delicious.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

Teething babies and royalty were fans of this British city's signature sherry.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

This dark, rare fruit lasts a very long time.

The most expensive melon in the world is a status symbol in Japan.

Germans turn up for a rare, pointed cabbage.

This velvety, vintage treat still has a fan base in Maryland.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.