A Filipino fruit that smells like gasoline and tastes like pears, jackfruit, and pineapple.

The sweet is naturally a bubblegum shade of pink.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

This signature pepper has been a hot commodity since the Maya era.

The world's least practical and most delicious edible straw.

The most sobering salad of the Russian Civil War.

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This Lithuanian brew adds green peas to the malt.

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.

Benedictine monks in Oregon brew and serve this dark, heady beer.

Royalty adored the Abbot of Priscos' porcine dessert.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

A Finnish treat that's sweet, dark, and herbal.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

This old American style is being resurrected by Indiana brewers.

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

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.