This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

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

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Floridians baked this tangy treat before key lime took over the state's pie scene.

The dainty, cream-filled specialty is on the brink of extinction.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

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

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

These deep-fried dough daisies outlived the Fort Erie amusement park in which they were born.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

Snap judgments may spell trouble for what was once the king of California apricots.

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

The fairest and rarest of them all.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

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

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

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

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

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

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