Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

This Christmas tree elixir kept Vikings and Captain Cook alive.

This “brown cheese” tastes like caramel.

This retro sandwich filling was once a convenient, comforting funeral food.

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

The slow-smoked sheep is a Western Kentucky specialty.

A rare, rich pudding made from the milk of a cow who's just given birth.

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

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

This decadent cheese has frugal roots.

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

Batches of this Scottish flavor get a bagpipe escort into the parlor.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The fairest and rarest of them all.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

These giant, volcano-shaped barnacles house sweet, crablike meat.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

The original cheeseburger, hold the beef patty.

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