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

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

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

After Hurricane Katrina, New Orleanians banded together to save a beloved heirloom squash.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.

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

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.

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

This rare, distinguished North Carolina melon once fed presidents and kings.

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.

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.

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

This long-extinct pungent delight has made a comeback in Wisconsin.