The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

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

This sweet, silky Irish pudding has a secret ingredient: seaweed.

One southern Indiana town cooks up this unique, time-honored dessert every September.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

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

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

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

These savory pastries come from Lithuania's Karaim minority.

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

The fairest and rarest of them all.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

The city loves hot sausage slathered with cold cream cheese.

Peru's strikingly beautiful mashed potato casserole.

Called the turducken of desserts, this multilayered cake hides two pies inside.

The Peruvian pepper tastes like spicy citrus.

In medieval Germany, drinkers followed a star to local lager.

These extra-cheesy potatoes resemble decadent fondue.

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