It's not Bajan Independence Day without banana leaf–wrapped corn cakes.

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

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

This protected German fruit has its own representative queen.

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

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

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

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

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

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

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

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

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.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

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

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

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

“Fiji asparagus” isn't asparagus at all.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.