The St. Louis creation earned the "best use of the worst cheese" award.

A unique take on Szechuan dumplings is now a Montreal specialty.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

The sweet is naturally a bubblegum shade of pink.

This beloved Russian dessert is the brainchild of Soviet-era housewives with meat grinders.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

Try this Indian seasonal treat after exploring Hyderabad's iconic mosque.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This tomato variety can stay fresh for six months after harvesting.

These tricky pitchers turned pouring into a complex drinking game.

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

Not even Harry Potter could resist this whimsical British dessert.

This Dutch-Indonesian cake contains up to 30 layers.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Make yourself delicious jewelry with these sweet Italian biscuits.

Funerals in the Lone Star State call for this comforting chocolate treat.

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

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

The casserole with a person's name.

During the Great Depression, Canadian women made “unemployed-person pudding.”

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.