Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

The dainty, cream-filled specialty is on the brink of extinction.

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

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

From hulking plains creatures comes a delicate, nutty cheese.

This palm fruit has a surprisingly meaty flavor.

This classic San Franciscan ice cream sandwich is it, isn't it?

This dessert island is known for its refined layer cakes.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

Beneath a blanket of peanut flour and cilantro, this Taiwanese street pop hides a savory surprise.

In Gilroy, California, garlic flavors everything, including desserts.

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Only a few breweries still make smoky beer in this classic German style.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

The essence of Canada's eastern coastline, distilled.

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

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

Saison dell'Aragosta is made with tasty Maine lobster.

This coffee additive and killer of trees has a reputation as a medical marvel.

The first American doughnut chain used spuds.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

Bishop's Vineyard makes its products from grapes grown in California graveyards.

The little-known fruit tastes like peanut M&Ms.