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

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

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

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

Deer antlers were once essential to light and fluffy baking.

A sailor's stew that's come to define Liverpudlians.

When half of Barbados’s national dish migrated across maritime borders, drama ensued.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

This summery parfait has mingled with British royals and literary elites.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

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

A Thunder Bay bakery misnamed this berry-frosted cinnamon bun after General John Pershing.

This haggis-meatloaf mashup is a Romanian Easter classic.

To do Christmas right, Italians turn to heavenly chestnuts.

In Yorkshire, the holidays usher in this salty-sweet combo.

Finish all your Latvian peas for good luck in the New Year.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

The sweet-and-sour soda almost disappeared with the collapse of communist rule in then-Czechoslovakia.

Slovakian winters call for a honey-and-bacon hot brandy cocktail.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.