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

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

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.

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.

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

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

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.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

"As a vanquisher of men its equal has never been found."

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

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

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

The sweet potato donuts are an integral part of the Afro-Peruvian community.