An unusual combination of marshmallows and spice make this screamingly good burger.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

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

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

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The melon has its own sculpture, festival, and order of knights.

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

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.