This sliceable sweet treat is actually dairy-free.

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

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The portable breakfast food might've originated with British soldiers returning from India.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

With this Dutch liqueur, you can now drink licorice.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

The perfect marriage of coffee and tea.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

When life gives you burnt rice, make tea.

A desert dweller’s delight, this bread gets baked in sand.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The fragrant, intricately spiced street food is a medina specialty.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

The sweet potato donuts are an integral part of the Afro-Peruvian community.

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