On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

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

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

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

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

This protected German fruit has its own representative queen.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

“Fiji asparagus” isn't asparagus at all.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

This regional Russian delicacy once called itself Parisian.

Sardinia may be home to the oldest style of cheese.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This dark, rare fruit lasts a very long time.

This smoky, spicy dish comes straight out of Cajun country.

It's actually a crab dish from Alabama's Gulf Coast.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.