This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

Inside a hard, yellow shell lies a sweet, black spread.

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

An obscure Italian amaro became the pride of Pittsburgh.

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

The Galician cheese named for a nipple and brought to you by “blonde” cows.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

The fairest and rarest of them all.

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

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

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

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

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

The German auto maker’s “part no. 199 398 500 A” was a pack of sausages.

Sushi chefs in Toronto are just teasing lovers of actual pizza, but with delicious outcomes.

This pepper's sweet taste and long, slow burn is found in a single town.

This smoky, spicy dish comes straight out of Cajun country.

A pharmaceutical company developed this beverage as drinkable IV solution.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

A now-shuttered Missouri drive-in brought local acclaim to patties topped in peanut butter.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”