The original cheeseburger, hold the beef patty.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

This century-old New Orleans treat is still sold from a mule-drawn cart.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

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

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.

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.

This New Year's luck-bringer has a controversial contemporary taste.

The fairest and rarest of them all.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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

This protected German fruit has its own representative queen.

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

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

The best place to find the “nectar of the gods” is Holy Island.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

Ethiopian honey wine is sweet, funky, and perfect with injera.

This fizzy, tropical drink has ancient roots in Mexico.