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

This protected German fruit has its own representative queen.

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.

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

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

These cheese balls have fueled Central Asian nomads for centuries.

The world's most expensive cheese is made from Balkan donkey milk.

You'll love it almost as much as the critters clinging to the rind.

Brie's dark, older cousin can only be found in one region of France.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

"Monk's Head" cheese requires a special shaver.

The pungent pickled cheese is a popular Czech bar snack.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The original cheeseburger, hold the beef patty.

Sardinia may be home to the oldest style of cheese.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

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

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

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