These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

Who said vineyards have to grow grapes?

During the Great Depression, Canadian women made “unemployed-person pudding.”

French Canadians find “nun’s farts” addictively delicious.

Just so we’re clear, there is actually milk in this old English punch.

The decadent, overloaded Russian pie once contained sturgeon spinal cord.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

A prehistoric sea monster sucks blood, then gets cooked in its own.

A fruit so foul, shamans use it to scare evil spirits.

Mind your teeth when eating this juicy Chicago specialty.

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

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

Infants and Genghis Khan enjoyed this fermented mare's milk.

This Galician punch is set aflame to ward off evil spirits.

No slugs were harmed in the making of this five-cent sandwich.

Bakers fold this Polish pastry 81 times into the shape of a horseshoe.

A Filipino fruit that smells like gasoline and tastes like pears, jackfruit, and pineapple.

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

A bland but storied soup is always on the menu in the U.S. Senate.

Royalty adored the Abbot of Priscos' porcine dessert.

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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.