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

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.

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

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

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

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

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

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

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 a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This Route 66 institution goes the extra mile for soda-based indulgence.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

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

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

In the Peruvian jungle, some families still make this homemade spirit.

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

This tangy fruit flavors everything from ice cream to cocktails.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.