At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This 400-pound fish has fed Amazon tribes for millennia.

These cheese balls have fueled Central Asian nomads for centuries.

A delicacy in Indonesia, the reptile's meat is a meal and a medicine.

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

From hulking plains creatures comes a delicate, nutty cheese.

Recycling comes to dessert, with delicious outcomes.

In this tangy treat, no part of the citrus is left behind.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This slightly sweet dessert is a staple in some Black American Muslim communities.

Vermont's version of soft serve celebrates their local dairy and maple industries.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

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

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The ultimate in nutty brews.

The ocean-scented brew pays homage to an old Scottish style.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This old American style is being resurrected by Indiana brewers.

This tangy East Coast spread is becoming increasingly hard to find.