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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Meet Japan's first milk soda.

"As a vanquisher of men its equal has never been found."

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

The fairest and rarest of them all.

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

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This Chicago specialty stacks three cakes into one monster dessert.

Whale excrement once flavored ice cream.

This slightly sweet dessert is a staple in some Black American Muslim communities.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

Called the turducken of desserts, this multilayered cake hides two pies inside.

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

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

The mellow-buzz brew that once fueled Native Americans is making a comeback.

This velvety, vintage treat still has a fan base in Maryland.

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

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

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Caribbean tree bark gives this drink its bittersweet flavor.