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

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

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

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.

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

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

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

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

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

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

This long-extinct pungent delight has made a comeback in Wisconsin.

The melon has its own sculpture, festival, and order of knights.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

This Christmas bread is formed in the shape of the baby Jesus.

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

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.

This signature pepper has been a hot commodity since the Maya era.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

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