This hallucinogenic honey can sell for over $60 a pound on the black market.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

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

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

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

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

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

Layers of flavored tea combine to create a drinkable rainbow.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

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

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

The briny “asparagus of the sea” grows along coasts around the world.

It's not actually dark, but it is the world's sweetest.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

This pancake pays tribute to one of Japan's favorite fish.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

This "green caviar" is vegetarian friendly.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

These portable pancake sheets have a crispy, hollow side and a sweet, doughy side.

One vine unlocks the powers of a psychedelic shrub.