A Newfoundland tradition that comes with history and controversy.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Indiana's unofficial state pie was once a desperate measure.

Though its home region has been split by war, love for this hearty pastry transcends borders.

These French candies originally came in seashells.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Italians make a bloody delicious chocolate pudding.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Floridians baked this tangy treat before key lime took over the state's pie scene.

The original cheeseburger, hold the beef patty.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

"Monk's Head" cheese requires a special shaver.

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

The world's most expensive cheese is made from Balkan donkey milk.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

From hulking plains creatures comes a delicate, nutty cheese.

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

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

Scandinavia has a long history of stretching flour supplies with tree bark.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

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

The bread and butter of Dutch cuisine includes these jumbo sprinkles.