This century-old New Orleans treat is still sold from a mule-drawn cart.

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

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

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

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

An unusual combination of marshmallows and spice make this screamingly good burger.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

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

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

This long-extinct pungent delight has made a comeback in Wisconsin.

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

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

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

This New Year's luck-bringer has a controversial contemporary taste.

Infants and Genghis Khan enjoyed this fermented mare's milk.

Its pulp tastes just like the creamy spread.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The fairest and rarest of them all.

These entrails identified safe venues for Black musicians during the Jim Crow era.

This dark, rare fruit lasts a very long time.

This traditional drink is made with a little-known variety of cacao.

A dwindling number of brewers still make this tapioca alcohol.

A uniquely Texan take on Chartreuse.