Its pulp tastes just like the creamy spread.

It looks like an exploding planet and tastes like sugarcane.

The aging process of this formaggio begins in a barrel of wine.

Kyrgyzstan’s fried dough marks special occasions and "feeds" the dead.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

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

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

The melon has its own sculpture, festival, and order of knights.

A Finnish treat that's sweet, dark, and herbal.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

The dainty, cream-filled specialty is on the brink of extinction.

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

This long-extinct pungent delight has made a comeback in Wisconsin.

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

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.