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

This heavenly custard was born from the leftovers of sherry winemaking.

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

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

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

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

This pink cake celebrates a long-ago football victory.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

In this island town, stew gets cooked by volcano.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

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

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This Okinawan specialty resembles a Japanese take on Taco Bell.

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

A ritual that showcases the beauty of the present moment.

The beautiful dessert evaporates in 20 minutes.

Two Chinese bakery specialties, combined into one.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

This savory seafood condiment is named after the finest cognacs.

Goa's signature baked pudding cake is multicultural and multilayered.

This two-ingredient Malabari dessert turns separated eggs into a striking delicacy.