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 from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

This protected German fruit has its own representative queen.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

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

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

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

These cheese balls have fueled Central Asian nomads for centuries.

From hulking plains creatures comes a delicate, nutty cheese.

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

“Fiji asparagus” isn't asparagus at all.

A small town is home to a beloved candy invented by one of Sweden's first female entrepreneurs.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

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

This famous Italian honey is now produced only on an Australian island.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.