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

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

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

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

This creamy, bright pink fruit is known as the "Borneo avocado."

It looks like an exploding planet and tastes like sugarcane.

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

This butterscotch-flavored fruit has a way with desserts.

In Central America, custard grows on trees.

Its pulp tastes just like the creamy spread.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

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

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The pungent pickled cheese is a popular Czech bar snack.

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

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

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

The biggest edible mushroom in the world is also delicious.

These epic Filipino feasts feature lavish spreads and forego utensils.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.