This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

These savory pastries come from Lithuania's Karaim minority.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

This salad named after a scandal has been traced back to Kraft and Helen Keller.

Meet Sweden's savory “sandwich cake.”

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

An ancient cooking method still produces delicious, beachside feasts.

Most people have never tasted the real thing.

This slightly sweet dessert is a staple in some Black American Muslim communities.

In Arkansas, this order will land you a plate of fried fish.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

This cotton candy-like garnish is made of dried, candied meat.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

A taste of home for Manitobans.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”