A century-old organism creates some of the world's best bread.

Bitter, sweet, and salty collide in this cool Taiwanese treat.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The candy is huge with Norwegian hikers and skiers.

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

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

The sweet is naturally a bubblegum shade of pink.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

A hearty Irish staple that can tell your fortune.

Curry powder gives this savory seasoning its golden hue.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This spiced jerky is a beloved snack in South Africa.

The briny “asparagus of the sea” grows along coasts around the world.

In the Australian desert, the roots of the witchetty bush hold a savory treat.

This chocolate-flavored superfood falls from the Australian Acacia bush.

The slow-smoked sheep is a Western Kentucky specialty.

The traditional sweet currant cake has an incendiary reputation.