The fairest and rarest of them all.

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

Some Bretons claim that their signature treat is the fattiest pastry in the world.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

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

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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

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

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

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

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

This velvety, vintage treat still has a fan base in Maryland.

This dark, rare fruit lasts a very long time.