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

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

This protected German fruit has its own representative queen.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

"As a vanquisher of men its equal has never been found."

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

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

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

It looks like an exploding planet and tastes like sugarcane.

The Andean root once fueled Inca warriors.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.