Foods JennyG Wants to Try

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

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

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

The aging process of this formaggio begins in a barrel of wine.

The melon has its own sculpture, festival, and order of knights.

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

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

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.

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.

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

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

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

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

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

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

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

In Murray Bridge, South Australia, the path to pastry glory is paved with a curious sandwich.