Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This regional Russian delicacy once called itself Parisian.

This famous Italian honey is now produced only on an Australian island.

This century-old New Orleans treat is still sold from a mule-drawn cart.

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

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

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.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

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.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

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

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

This traditional drink is made with a little-known variety of cacao.

A dwindling number of brewers still make this tapioca alcohol.

A match made in heaven (and also Kentucky).

A Victorian favorite is hanging on in Pennsylvania.

A decadent dessert whose Italian name translates to “nipples of Venus.”

In Newfoundland, the icebergs that float along the coast may end up in your cocktail.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

This beef patty oozes cheese from within.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Fresh fruit is the main feature of this sweet sandwich.