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

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

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

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

This rare, distinguished North Carolina melon once fed presidents and kings.

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

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

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