The sweet and creamy “eggfruit” makes a great nog.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

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

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

Cheddar cheese flavors a classic frozen treat in the Philippines.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

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

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

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

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The fairest and rarest of them all.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.