In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

This pineapple soft serve has a cult following at Disney theme parks.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

One of the smallest cities in the world specializes in mistletoe brandy.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

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

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.

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

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.

This protected German fruit has its own representative queen.

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

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

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

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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.

A Canadian pudding that's boiled in a bag and is interchangeably lunch and dessert.