In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

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

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

An unusual combination of marshmallows and spice make this screamingly good burger.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

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 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.

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.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

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

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

A dwindling number of brewers still make this tapioca alcohol.

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

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

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

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

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The portable breakfast food might've originated with British soldiers returning from India.

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