The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

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

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

These “holy bones” taste like heaven.

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

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

This German comfort food unites earthbound potatoes with apples from above.

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

"Monk's Head" cheese requires a special shaver.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Finns treat this rich, baked cheese like bread.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

These beloved Indonesian chips are actually flattened, fried seeds.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Romania's all-occasion plummy spirit.

The ocean-scented brew pays homage to an old Scottish style.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

This cookie is found only in Rome's Jewish quarter.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

One small Portuguese town celebrates a saint with phallic cakes.

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