This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

This sweet, slender eggplant grows only in a Greek valley.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

A veal-based sausage that survived a royal beef ban.

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.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

These entrails identified safe venues for Black musicians during the Jim Crow era.

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.

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

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

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

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

This protected German fruit has its own representative queen.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

One of the earliest fire-starting “technologies.”

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.