A Victorian favorite is hanging on in Pennsylvania.

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

Every March, Central New York shelves are stocked with glass bottles of green dairy.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This Jersey-born frosty drink is now a Rhode Island favorite.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

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

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

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

These French candies originally came in seashells.

Sour green sweets commemorate a victorious Scottish skirmish of 1337.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

These lark-shaped buns herald spring.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

This jelly is made with dandelions and tastes like honey.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

These Bavarian cookies are also intricate works of art.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

These saffron buns are eaten on Lucia Day in Sweden.

Pressed from frozen grapes, this prized wine was a sweet accident.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.