In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

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

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.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

This New Year's luck-bringer has a controversial contemporary taste.

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

Infants and Genghis Khan enjoyed this fermented mare's milk.

South Dakota's unique contribution to World War II soldiers.

The biggest edible mushroom in the world is also delicious.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

The fairest and rarest of them all.

This hallucinogenic honey can sell for over $60 a pound on the black market.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

Catch these floating noodles before they flow by.

A dwindling number of brewers still make this tapioca alcohol.

The aging process of this formaggio begins in a barrel of wine.

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.