The 17th-century dessert plants an isle of meringue in a sea of custard.

These extra-cheesy potatoes resemble decadent fondue.

These sweet and savory Japanese rolled eggs are sold in 6-packs.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

These “holy bones” taste like heaven.

Only two silent monks know all 130 plants that go into this herbal liqueur.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

The Irish bread comes with raisins and omens.

Bread so thin, you can read music through the dough.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

This sweet symbolic figurine is a Sicilian holiday tradition.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

This hearty kelp has been feeding Chileans for at least 14,000 years.

The sweet Kiwi treat that represents a token reward.

Though its home region has been split by war, love for this hearty pastry transcends borders.

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

These marvelous mussels are cooked under pine needles.

This dark, rare fruit lasts a very long time.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

These Dutch doughnuts are classic New Year's treats.