This once-ubiquitous fusion dish is fading into obscurity.

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

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

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

Inside a hard, yellow shell lies a sweet, black spread.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

This ancient, spreadable cheese is disappearing from Scottish cuisine.

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

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

These saffron buns are eaten on Lucia Day in Sweden.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

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

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

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

These cheese balls have fueled Central Asian nomads for centuries.

This cosmic-colored flavor is a Midwestern mystery.

The Peruvian pepper tastes like spicy citrus.

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

This "green caviar" is vegetarian friendly.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.