The original cheeseburger, hold the beef patty.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

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

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

An unusual combination of marshmallows and spice make this screamingly good burger.

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

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

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

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

During Christmastime in the Philippines, purple reigns with this colorful sticky rice snack.

These pull-apart rolls were once baked with lottery tickets in the center.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

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

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

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

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