These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The aging process of this formaggio begins in a barrel of wine.

The fairest and rarest of them all.

For a juicier burger, steam it like a vegetable.

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

The Carnival cake comes with a hidden baby Jesus inside.

In Alabama, smoked meat gets dressed up in white.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

Cream, eggs, and pork drippings combine in the ultimate Serbian bread bowl.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

This is one seriously polarizing pie.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

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

One of America's earliest candies is still available to buy.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

A candy made with chocolate, coconut and ... mashed potatoes?

Just so we’re clear, there is actually milk in this old English punch.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.