The Brazilian tree gets covered by its tart purple fruit.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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

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

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

This rare, distinguished North Carolina melon once fed presidents and kings.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

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

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

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

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

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

The fairest and rarest of them all.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

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

In Finland, you sizzle along with your meal.