A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

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

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

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.

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

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

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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

This century-old New Orleans treat is still sold from a mule-drawn cart.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.