Recycling comes to dessert, with delicious outcomes.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

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

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Bread so thin, you can read music through the dough.

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

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

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

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.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

This sweet sandwich celebrates Georgia's favorite crop.

This Jersey-born frosty drink is now a Rhode Island favorite.

This tangy East Coast spread is becoming increasingly hard to find.

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

A Victorian favorite is hanging on in Pennsylvania.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

The fairest and rarest of them all.

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