These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

The German auto maker’s “part no. 199 398 500 A” was a pack of sausages.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

The portable breakfast food might've originated with British soldiers returning from India.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

Sardinia may be home to the oldest style of cheese.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

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

A veal-based sausage that survived a royal beef ban.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

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

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

Legend has it that a monk hid meat in these dumplings to fool God.

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

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Catch these floating noodles before they flow by.

These condensed-milk sweets come from a picturesque hill town.

It's not Jamaican Easter without canned, processed cheddar cheese.