The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

This Spanish city gears up for Lent with a massive meringue fight.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

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

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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

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

In Central America, custard grows on trees.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

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

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

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.