A century-old organism creates some of the world's best bread.

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

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

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

The fairest and rarest of them all.

This signature pepper has been a hot commodity since the Maya era.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

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

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

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.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This protected German fruit has its own representative queen.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

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.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

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