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.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

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

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

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

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

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.

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

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

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

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

This protected German fruit has its own representative queen.

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

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.

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

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