Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

Russian Mardi Gras features blinis, fistfights, and burning effigies.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

A bitter liqueur that traces the history of a Hungarian-Jewish family.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

A now-archaic Scottish breakfast paved the way for this popular dessert.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

A vibrant, lesser-known hallucinogen of the Amazon.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

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

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

A decadent dessert whose Italian name translates to “nipples of Venus.”

This curry celebrates Japan's maritime history.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

This towering treat is a slice of New Orleans immigrant history.