In South Range, a decadent take on Thanksgiving dinner is served year-round.

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

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

Finns treat this rich, baked cheese like bread.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

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

This rustic cider's name derives from an English term for fruit thievery.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

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

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

Inside a hard, yellow shell lies a sweet, black spread.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

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

This old-school Italian dish comes in a rich and savory wrapper.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

This palm fruit has a surprisingly meaty flavor.

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

"Monk's Head" cheese requires a special shaver.

A sweet, warm cocktail to chase away the chill of Andean nights.

The decadent pastry almost outshines the Slovenian lake it's named for.

A wine so luxuriously sweet, it's consumed by the spoonful.

These tightly coiled ferns also serve as a Māori symbol for unity.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.