Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The perfect marriage of coffee and tea.

This cosmic-colored flavor is a Midwestern mystery.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This gorgeous sugar art is making a comeback.

Fresh fruit is the main feature of this sweet sandwich.

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

This tofu alternative replaces soybeans with sesame and kudzu.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

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

The Laotian street food is mildly sweet and surprisingly juicy.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Every November, wasp-based dishes create quite a buzz in a Japanese village.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

This rare Vietnamese omelet incorporates a seasonal sandworm.

Layers of flavored tea combine to create a drinkable rainbow.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

The portable breakfast food might've originated with British soldiers returning from India.

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

Kentucky's melt-in-your-mouth treats date back to the 1800s.

In South Korean markets, steamed silkworm pupae make a juicy, nutty snack.