You might not expect to find a tea farm in Europe, but there is actually one off the coast of Portugal - in the middle of the Atlantic Ocean.
Every country has its version of bacon. In England, your bacon will be a leaner but still juicy cut from the back of the pig and cured to perfection.
Insider's Medha Imam visits Shriver's Salt Water Taffy & Fudge in Ocean City to see how they make 2,000 pounds of taffy a day.
We traveled to Bjarnarhöfn, Iceland, where one family has been curing Greenland sharks for hundreds of years.
Ferme des 30 Arpents is one of seven farms making Brie de Meaux and the only one making it fermier, meaning it is made only with milk of its 250 cows.
Stinking Bishop gets its distinctive smell thanks to perry, a pear cider, which is used to wash the rind of the cheese.
Foot treading is at the heart of the making of port wine. It is a very labor-intensive method, yet it is still the one producing the finest ports.
Insider's Medha Imam visits a popcorn farm in Indiana to see how they produce 100 million pounds of popcorn every year.
With a coarser, juicier texture than other sausages and a flavorful aroma from its signature spices, Cumberland sausages are a favorite in the UK.
Insider's Medha Imam visits Renard's Cheese to meet master cheesemaker Chris Renard and see how they produce the squeaky, savory cheese curds.