The basement of a 19th-century government building provides peak conditions for delicious fungi.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

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

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

The fairest and rarest of them all.

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

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

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

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

In northern Scandinavia, cups of coffee get enhanced with cheese.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

This is what happens when soldiers pick a new name for meat on bread.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

A bland but storied soup is always on the menu in the U.S. Senate.

Leftover coffee plus gelatin equals this vintage dessert.

Dill pickles soaked in Kool-Aid? Oh, yeah!

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

New Haven's signature pie combines staples from Rhode Island and Naples.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.