Places Added by Rohini Chaki

This bookstore serves recipes from the cookbooks on sale.

Armenian monks at an island monastery in the Venetian Lagoon make a rare rose petal jam.

A cool dive bar, off the beaten track.

An old curiosity shop holds on to a centuries-old tradition of manually-distilled rose water.

Sail in for a ’dam good slice.

Revel in the Victorian splendor of the world's oldest eating establishment inside a museum.

A railway station takeout shop sells boxed meals in containers shaped like trains and snowmen that hold the country’s abundant regional delicacies.

Deliciousness abounds at a Guatemalan restaurant masquerading as a pizzeria.

A 22-million-year-old sandstone cave is a natural habitat for award-winning cheese.

A basement pool hall is the front for some of the best Dominican food in New York City.

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

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.

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

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

Fans line up at the crack of dawn for a slurpy bowl of deliciousness at this noodle counter inside a factory.

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

The oldest tofu shop in the United States is a firm favorite with locals.

From sax to spuds, get 'em all at this landmark music establishment.

The souvenir got the company’s founder out of a pretty pickle at the World’s Fair.

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.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

A porcine aspic that makes a perfect accompaniment to crackers and sandwiches is fast becoming a rare commodity.