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

The aging process of this formaggio begins in a barrel of wine.

Giant logs of offal become satisfying street sandwiches in the old city of Fes.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

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

Batches of this Scottish flavor get a bagpipe escort into the parlor.

A jet-black, vanilla-flavored treat with hints of its marine origin.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

The cure and cause of a burning tongue.

This orange and black licorice flavor is kind of a big deal in Canada.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

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.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Even a local sports team pays homage to these white-crusted, savory spuds.

The fairest and rarest of them all.

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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

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

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