Where maple sap flows, all one needs to make taffy is snow.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

Artichokes form the backbone of this vegetal liqueur.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Historians debate whether this dish actually originated with Italian sex workers.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

The washed and dried root of the licorice plant was once a popular natural “candy.”

Sicilian nuns once hung these sugary "fruits" from tree branches.

These Neapolitan Christmas sweets double as decorations.

Some Sicilians start their day with this decadent combination.

Most people have never tasted the real thing.

This pancake pays tribute to one of Japan's favorite fish.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

These cheese balls have fueled Central Asian nomads for centuries.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.