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

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

A century-old organism creates some of the world's best bread.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

These holiday cakes link Christmas to the Norse god of lightning.

Some fish can dance.

This fruit either burns your throat or tastes like a tropical medley.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

“To die dreaming” tastes like an orange creamsicle.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

This cotton candy-like garnish is made of dried, candied meat.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

These adorable buns hide savory and sweet surprises.

Two Chinese bakery specialties, combined into one.

This tasty Czech pastry is now a Texan tradition.

A hearty Irish staple that can tell your fortune.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

The decadent pastry almost outshines the Slovenian lake it's named for.