Bread so thin, you can read music through the dough.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

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

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

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Its pulp tastes just like the creamy spread.

Slice one open for some citrus caviar.

This tangy fruit flavors everything from ice cream to cocktails.

This dark, rare fruit lasts a very long time.

Floridians baked this tangy treat before key lime took over the state's pie scene.

A Depression-era patty filler paved the way for an Oklahoma favorite.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.

A delicious fruit with a suggestively-shaped seed.

Only two silent monks know all 130 plants that go into this herbal liqueur.

For a juicier burger, steam it like a vegetable.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

A tradition built around beef, beer, and the absence of napkins or forks.

This mushroom isn't a mushroom at all.

This cousin of root beer has a long history and a surprisingly minty taste.

This zippy Newfoundland condiment inspires a deep, burning loyalty.

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

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

The cornmeal patty that Rhode Islanders eat morning, noon, and night.