This dessert is roasted over a fire and looks like a tree.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A century-old organism creates some of the world's best bread.

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

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

This condiment proves that what the world considers delicious is (nearly) universal.

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

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

These gigantic clay pots are the secret to Georgia's unusual wine.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

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

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The fiery fruit brandy of the Balkans.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

These bread stamps create a dazzling array of geometric and floral patterns.

The stinky, simple classic is still served at select Wisconsin taverns.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

The candy is huge with Norwegian hikers and skiers.