Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

These saffron buns are eaten on Lucia Day in Sweden.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

To make the perfect matcha, start with the perfect whisk.

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

Take the name of this street treat literally.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

The treasures are colorful fruits and nuts.

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

These salty potatoes were originally boiled in seawater.

It's nicknamed “yumberry” for a reason.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

One fantasy food's journey from sci-fi vegan steak to silver screen cannibalism to actual meal replacement.

These absorbent stalks make perfect flavor sponges in Vietnamese cuisine.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

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

This tangy fruit flavors everything from ice cream to cocktails.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.