Drinking algae has never been sexier.

Some families keep their holiday meal fresh by letting it live in their bathtub.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

When life gives you lemons, this tropical fruit makes 'em taste like lemonade.

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

This hearty kelp has been feeding Chileans for at least 14,000 years.

The fairest and rarest of them all.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

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 from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

This dark, rare fruit lasts a very long time.

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

The oldest fruit native to North America is probably the least known.

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

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

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

This pollen-based candy comes from the marshes of southern Iraq.

In northern Scandinavia, cups of coffee get enhanced with cheese.

A pharmaceutical company developed this beverage as drinkable IV solution.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.