Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

"As a vanquisher of men its equal has never been found."

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

This long-extinct pungent delight has made a comeback in Wisconsin.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

The aging process of this formaggio begins in a barrel of wine.

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

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Called the turducken of desserts, this multilayered cake hides two pies inside.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

This Christmas bread is formed in the shape of the baby Jesus.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This New Year's luck-bringer has a controversial contemporary taste.

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

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Its pulp tastes just like the creamy spread.

The biggest edible mushroom in the world is also delicious.

The mellow-buzz brew that once fueled Native Americans is making a comeback.