At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

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

The rich, potato-filled dish nourished Catholics on meatless Fridays.

This summery parfait has mingled with British royals and literary elites.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

A double-ended British pastry that's both main course and dessert.

Not even Harry Potter could resist this whimsical British dessert.

This rustic cider's name derives from an English term for fruit thievery.

Once ubiquitous throughout the city, shops serving this unique Pakistani curry are disappearing.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

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

This jelly is made with dandelions and tastes like honey.

These French candies originally came in seashells.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Ancient Celtic settlers brought this honey-based drink to Brittany.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

Making a pound of this pretty pasta can take an entire day.

Folding and deep-frying pies is a beloved Neapolitan tradition.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

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

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

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.