In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

Revelers roast wieners and “witches” at this annual Czech festival.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

This sugar-soaked South Asian sweet isn’t your basic bread pudding.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

In the Turpan desert, wind-trapping structures turn grapes into raisins.

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

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

A veal-based sausage that survived a royal beef ban.

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

A distinctive herb named after a First Lady.

The melon has its own sculpture, festival, and order of knights.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

This long-extinct pungent delight has made a comeback in Wisconsin.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

"As a vanquisher of men its equal has never been found."

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.