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

Teething babies and royalty were fans of this British city's signature sherry.

This dark, rare fruit lasts a very long time.

This velvety, vintage treat still has a fan base in Maryland.

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

This Jersey-born frosty drink is now a Rhode Island favorite.

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

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

This century-old New Orleans treat is still sold from a mule-drawn cart.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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

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

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

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

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

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

"As a vanquisher of men its equal has never been found."

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

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

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