Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

This pollen-based candy comes from the marshes of southern Iraq.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

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

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The spicy, sour mango sauce is beloved from India to Israel.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

The first thing eaten off the Ark.

A rare orchid ingredient makes this ice cream stretchy and chewy.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

A sweet and simple pudding traditionally made in a joyous, spring ritual.

A flour made from orchid roots makes for a popular Turkish drink.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Why not fry a year-old leaf?

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

Carnivorous pitcher plants make excellent pouches for sticky rice.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

Two Chinese bakery specialties, combined into one.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

The true Mongolian barbecue.

In Japan, whale tongue is a disappearing delicacy.