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

This century-old New Orleans treat is still sold from a mule-drawn cart.

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

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

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

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

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

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

North Carolina's seasonal delicacy is brought to you by algae.

Sardinia may be home to the oldest style of cheese.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

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

The portable breakfast food might've originated with British soldiers returning from India.

In a supreme test of gut and gam, runners must eat a half-smoke sausage with chips before completing a 13.1-mile race.

These savory pastries come from Lithuania's Karaim minority.

The original cheeseburger, hold the beef patty.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

This Philadelphia cocktail was invented at a fishing club that once declared itself a sovereign state.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.