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

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The Ukrainian wedding bread is so beautiful, it's displayed near the altar.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

Catch these floating noodles before they flow by.

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

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

A cake as dark as a city hiding from enemy bombers.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This signature pepper has been a hot commodity since the Maya era.

The fairest and rarest of them all.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

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

Spain's salt-cured tuna is known as “the ham of the sea.”

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.