In northern Scandinavia, cups of coffee get enhanced with cheese.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

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

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

Why not fry a year-old leaf?

A buttery Southern specialty inspired by 19th-century seaside cookouts.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

Italians make a bloody delicious chocolate pudding.

The sweet, spiraled pastries were once a staple on cold days in the American South.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Floridians baked this tangy treat before key lime took over the state's pie scene.

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

Mornings in Amish country once called for pie-cake and coffee.

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

This jelly is made with dandelions and tastes like honey.

The rare remaining bottles of the British Navy's rum rations can be yours for $1,000 each.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

Baking this dual-layered bread is a difficult art.

These marvelous mussels are cooked under pine needles.

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

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

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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