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

These Bavarian cookies are also intricate works of art.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

A sailor's stew that's come to define Liverpudlians.

This summery parfait has mingled with British royals and literary elites.

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

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

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

These pink cookies are destined to be dunked in champagne.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This sweet sandwich celebrates Georgia's favorite crop.

In this tangy treat, no part of the citrus is left behind.

Floridians baked this tangy treat before key lime took over the state's pie scene.

This old American style is being resurrected by Indiana brewers.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

This dark, rare fruit lasts a very long time.

These savory pastries come from Lithuania's Karaim minority.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.