This sweet, silky Irish pudding has a secret ingredient: seaweed.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

This rare Vietnamese omelet incorporates a seasonal sandworm.

An extract made from a rare water bug's pheromones makes for unforgettably pungent sauces in North Vietnam.

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

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

The story of the golf tournament’s signature snack is one of secret recipes and controversial updates.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

The original cheeseburger, hold the beef patty.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

This regional Russian delicacy once called itself Parisian.

This famous Italian honey is now produced only on an Australian island.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

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

The basement of a 19th-century government building provides peak conditions for delicious fungi.

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

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

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

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

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