This ancient, spreadable cheese is disappearing from Scottish cuisine.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

Brie's dark, older cousin can only be found in one region of France.

These cheese balls have fueled Central Asian nomads for centuries.

When half of Barbados’s national dish migrated across maritime borders, drama ensued.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

“Fiji asparagus” isn't asparagus at all.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

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

These savory pastries come from Lithuania's Karaim minority.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

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

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

This sweet Scottish pudding gets boiled in a bag for special occasions.

A Finnish treat that's sweet, dark, and herbal.

A jet-black, vanilla-flavored treat with hints of its marine origin.

A decadent dessert whose Italian name translates to “nipples of Venus.”

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

The decadent pastry almost outshines the Slovenian lake it's named for.

The dainty, cream-filled specialty is on the brink of extinction.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.