Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

In Tibet, sweet mac and yak cheese makes a hearty dessert.

The St. Louis creation earned the "best use of the worst cheese" award.

Early American settlers invented new tools to harvest a new crop.

To make the perfect matcha, start with the perfect whisk.

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

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

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

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

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

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.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

The fairest and rarest of them all.

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

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

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

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

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

This protected German fruit has its own representative queen.

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

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.