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

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

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

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.

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

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

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

Real maraschinos were born more than a century ago in an Italian distillery.

It looks like an exploding planet and tastes like sugarcane.

The adorable amphibian treats are South Australian icons.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

This condiment proves that what the world considers delicious is (nearly) universal.

This varietal of rice is so good that it's compared to ice cream.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

In Alabama, smoked meat gets dressed up in white.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

Curry powder gives this savory seasoning its golden hue.

This jelly is made with dandelions and tastes like honey.

A match made in heaven (and also Kentucky).

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.