These giant, volcano-shaped barnacles house sweet, crablike meat.

Palm weevil larvae make succulent street snacks in the Amazon.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

Peru’s leaf-wrapped rice ball might be named after John the Baptist’s decapitated head.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

Peru's purple drink made from purple corn.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Peru's strikingly beautiful mashed potato casserole.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Its pulp tastes just like the creamy spread.

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

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This protected German fruit has its own representative queen.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

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.

Devour this rare variety without fear of post-pineapple mouth irritation.

This herb gives cocktails another kind of buzz.

This tomato variety can stay fresh for six months after harvesting.

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

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.