A crossbred table grape variety that tastes an awful lot like spun sugar.

These delicious strands of juice-coated nuts look like colorful candlesticks.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

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

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

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

The melon has its own sculpture, festival, and order of knights.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

The aging process of this formaggio begins in a barrel of wine.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

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

This Christmas bread is formed in the shape of the baby Jesus.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

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

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

This is one seriously polarizing pie.

The original cheeseburger, hold the beef patty.

Brie's dark, older cousin can only be found in one region of France.

The most expensive melon in the world is a status symbol in Japan.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This tofu alternative replaces soybeans with sesame and kudzu.