In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

The adorable amphibian treats are South Australian icons.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

New Haven's signature pie combines staples from Rhode Island and Naples.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

All is fare in the Korean War.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

The sweet, spiraled pastries were once a staple on cold days in the American South.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

The first American doughnut chain used spuds.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

A carb-lover's dream, this sandwich gets stuffed with flaky pie crust.

Nothing to see here, just a humble pie sandwich.

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Goa's signature baked pudding cake is multicultural and multilayered.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.