A church bakes up hundreds of these regional pizzas once a week.

A uniquely Texan take on Chartreuse.

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

When half of Barbados’s national dish migrated across maritime borders, drama ensued.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Snap judgments may spell trouble for what was once the king of California apricots.

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

Fruit soaks in rum for up to a year to make this rich Caribbean Christmas cake.

This rare, distinguished North Carolina melon once fed presidents and kings.

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.

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

North Carolina's seasonal delicacy is brought to you by algae.

This pepper's sweet taste and long, slow burn is found in a single town.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Floridians baked this tangy treat before key lime took over the state's pie scene.

The original energy bar.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

Pressed from frozen grapes, this prized wine was a sweet accident.

A Depression-era patty filler paved the way for an Oklahoma favorite.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.