A Victorian favorite is hanging on in Pennsylvania.

Where maple sap flows, all one needs to make taffy is snow.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

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

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

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.

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

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

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

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