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

Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

No slugs were harmed in the making of this five-cent sandwich.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Royalty adored the Abbot of Priscos' porcine dessert.

This traditional Southern pairing captures sweet and salty in a single bottle.

The marshmallow-based candy is named for a delicacy just out of the ancient Greeks' reach.

Come to vote, leave with a sausage.

In this tangy treat, no part of the citrus is left behind.

Don't call the crown jewel of New Jersey "Canadian bacon."

A unique take on Szechuan dumplings is now a Montreal specialty.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

This Chicago specialty stacks three cakes into one monster dessert.

It's not what you think it is, unless you're from the Garden State.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The most expensive melon in the world is a status symbol in Japan.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

From postwar dessert to sweet slice of Canadian identity.

Donn Beach only wrote the recipe for his famously potent cocktail in secret code.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

You put the charcoal in the coffee cup and drink it all up.