Sour green sweets commemorate a victorious Scottish skirmish of 1337.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The pistachio fudge makes a vibrant accompaniment to celebrations in Northern India.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Tarragon provides the herbal kick to this neon-green Georgian soda.

This bright green cocktail doubles as dessert.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

Pennsylvanians come out in droves for this pre-Lent delicacy.

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

This sweet and salty Indian drink keeps an endangered soda bottle in business.

A dwindling number of brewers still make this tapioca alcohol.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

Curry powder gives this savory seasoning its golden hue.

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

Slice one open for some citrus caviar.

This sweet, caramelized dessert comes from curdled milk.

A sundae with a surprising mix of flavors that reflect Filipino history.

This tangy fruit flavors everything from ice cream to cocktails.

Its pulp tastes just like the creamy spread.

This sweet treat has been cool for more than 1,000 years.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

This tasty Czech pastry is now a Texan tradition.