These savory pastries come from Lithuania's Karaim minority.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

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

Its pulp tastes just like the creamy spread.

It looks like an exploding planet and tastes like sugarcane.

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

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

Slice one open for some citrus caviar.

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

Jamaica's national fruit is poisonous and resembles scrambled eggs.

The aging process of this formaggio begins in a barrel of wine.

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.

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

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

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

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.

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

In Gilroy, California, garlic flavors everything, including desserts.