Some bread goes in the oven for an hour; some goes underground for two years.

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

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

Scandinavia has a long history of stretching flour supplies with tree bark.

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

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

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.

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

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Its pulp tastes just like the creamy spread.

In Central America, custard grows on trees.

This butterscotch-flavored fruit has a way with desserts.

The South American bean that looks like cotton candy and tastes like ice cream.

The little-known fruit tastes like peanut M&Ms.

It looks like an exploding planet and tastes like sugarcane.

Slice one open for some citrus caviar.

This creamy, bright pink fruit is known as the "Borneo avocado."

A crossbred table grape variety that tastes an awful lot like spun sugar.

The sweet and creamy “eggfruit” makes a great nog.

This tangy fruit flavors everything from ice cream to cocktails.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.