The beautiful dessert evaporates in 20 minutes.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

These beloved Indonesian chips are actually flattened, fried seeds.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Tip your hat to whoever created this fashionable vegetable-and-spice-filled pastry.

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

These tricky pitchers turned pouring into a complex drinking game.

This tofu alternative replaces soybeans with sesame and kudzu.

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

These sweet hands come with stories of triumph and brutality.

This sweet, caramelized dessert comes from curdled milk.

The Detroit favorite is one of the oldest sodas in the United States.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The treasures are colorful fruits and nuts.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

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

China's favorite urinating “tea pet” is actually a thermometer.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

With this egg-based Christmas dessert, Portuguese pastelarias celebrate a bloodsucking fish.

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

In Portugal, a bowl of “camel’s drool” is a sweet treat.