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

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.

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

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

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

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

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

"As a vanquisher of men its equal has never been found."

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

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

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

This long-extinct pungent delight has made a comeback in Wisconsin.

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

The melon has its own sculpture, festival, and order of knights.

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

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

A veal-based sausage that survived a royal beef ban.

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

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

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

This Native American sour corn mixture can come as a cool drink or warm porridge.