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.

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.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

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

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

The biggest edible mushroom in the world is also delicious.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The fairest and rarest of them all.

This hallucinogenic honey can sell for over $60 a pound on the black market.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

Catch these floating noodles before they flow by.

Only two silent monks know all 130 plants that go into this herbal liqueur.

This rare berry grows only in two Chilean towns.

The candy is huge with Norwegian hikers and skiers.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

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

This mushroom tastes just like chicken.