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

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

A veal-based sausage that survived a royal beef ban.

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

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

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

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

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

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

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Snap judgments may spell trouble for what was once the king of California apricots.

The fairest and rarest of them all.

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

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

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.

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

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

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