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

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

Though its home region has been split by war, love for this hearty pastry transcends borders.

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

Slice one open for some citrus caviar.

This jewel-like corn became an internet sensation.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

This fruit either burns your throat or tastes like a tropical medley.

Battered and fried testicles make use of a cattle-country surplus.

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

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

This velvety, vintage treat still has a fan base in Maryland.