Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

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

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

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

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.

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

These cake-laden tables fueled community meetings that helped bring Southern Jutland back into Denmark.

The melon has its own sculpture, festival, and order of knights.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

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

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

Called the turducken of desserts, this multilayered cake hides two pies inside.

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

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

From postwar dessert to sweet slice of Canadian identity.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

It takes patience and skill to harvest these delicious bivalves.

This beer was popular more than 3,000 years ago.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.