This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

From postwar dessert to sweet slice of Canadian identity.

Pressed from frozen grapes, this prized wine was a sweet accident.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

This heavenly custard was born from the leftovers of sherry winemaking.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

This star-shaped fruit has been beloved for centuries.

The melon has its own sculpture, festival, and order of knights.

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

Buttery lobster meets buttery vanilla in this classic Maine concoction.

North Carolina's seasonal delicacy is brought to you by algae.

Artichokes form the backbone of this vegetal liqueur.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Make yourself delicious jewelry with these sweet Italian biscuits.

This sweet symbolic figurine is a Sicilian holiday tradition.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

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

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

An obscure Italian amaro became the pride of Pittsburgh.

Making a pound of this pretty pasta can take an entire day.