Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

The sweet is naturally a bubblegum shade of pink.

Brie's dark, older cousin can only be found in one region of France.

You'll love it almost as much as the critters clinging to the rind.

From hulking plains creatures comes a delicate, nutty cheese.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

“Fiji asparagus” isn't asparagus at all.

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

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.

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

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

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

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Sardinia may be home to the oldest style of cheese.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

This famous Italian honey is now produced only on an Australian island.

This regional Russian delicacy once called itself Parisian.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

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.