In Central America, custard grows on trees.

This fruit can also count as dessert.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

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

Celebrate the harvest and the return of a beloved mythical king with this 26-dish Malayali feast.

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.

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

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

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.

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

The fairest and rarest of them all.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

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

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

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.