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

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

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

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

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

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

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

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

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

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

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

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

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

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

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

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

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

The sweet potato donuts are an integral part of the Afro-Peruvian community.

This slightly sweet dessert is a staple in some Black American Muslim communities.