As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

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.

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.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Called the turducken of desserts, this multilayered cake hides two pies inside.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

This Christmas bread is formed in the shape of the baby Jesus.

This French Creole Christmas Eve tradition takes midnight munchies to a whole new level.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Its pulp tastes just like the creamy spread.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

The fairest and rarest of them all.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

This traditional drink is made with a little-known variety of cacao.