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

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

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

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

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

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

The fairest and rarest of them all.

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

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

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

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

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

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.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

This Christmas bread is formed in the shape of the baby Jesus.

Called the turducken of desserts, this multilayered cake hides two pies inside.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

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