In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

A flour made from orchid roots makes for a popular Turkish drink.

A sweet and simple pudding traditionally made in a joyous, spring ritual.

A rare orchid ingredient makes this ice cream stretchy and chewy.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The spicy, sour mango sauce is beloved from India to Israel.

In Turkey, drinkers head off hangovers with creamy tripe soup.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

This pollen-based candy comes from the marshes of southern Iraq.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

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

Fiji's signature coconut condiment makes creamy, spicy ceviche.

A rainbow of flavor that harks back to childhood.

The sweet Kiwi treat that represents a token reward.

The world's least practical and most delicious edible straw.