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.

The fairest and rarest of them all.

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

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

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.

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.

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

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

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

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

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

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

“Fiji asparagus” isn't asparagus at all.

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.

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

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

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

These French candies originally came in seashells.

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