The beautiful dessert evaporates in 20 minutes.

No visit to the ruins of Ayutthaya is complete without this candy floss crepe.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

This hearty kelp has been feeding Chileans for at least 14,000 years.

The perfect marriage of coffee and tea.

This annual offering involves four million women, one goddess, and incredible quantities of rice pudding.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

In Tibetan temples, yak butter burns day and night.

From hulking plains creatures comes a delicate, nutty cheese.

Peru's strikingly beautiful mashed potato casserole.

This tofu alternative replaces soybeans with sesame and kudzu.

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

This once-common spice is now almost completely unknown outside India.

This tangy fruit flavors everything from ice cream to cocktails.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

The treasures are colorful fruits and nuts.

Goa's signature baked pudding cake is multicultural and multilayered.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.