A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

This Okinawan specialty resembles a Japanese take on Taco Bell.

All is fare in the Korean War.

Leftover coffee plus gelatin equals this vintage dessert.

To travel light, Mongolian warriors used animal carcasses as crockery.

Tiết canh is a sour, cool, and gelatinous breakfast.

A radish scramble gets lost in translation.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

It's expensive, it's gelatinous, it's made from swiftlet spit.

Next-level egg rolls are wrapped in an entire chicken wing.

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

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

Why not fry a year-old leaf?

The dying art of flattening dough by seesawing on it.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

These pungent fermented soybeans are coated in probiotic slime.

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

Tucked inside a flaky crust are layers of feta, spinach, and black, hairy legs.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

Sri Lanka's crispy, bowl-shaped pancake comes with an egg at the bottom.

Beneath a blanket of peanut flour and cilantro, this Taiwanese street pop hides a savory surprise.