Imam Cagdas has been making baklava the same way since 1887: entirely by hand, without any automation. The Gaziantep shop is now in its fifth generation of ownership, with Burhan Cagdas carrying on the craft his forefathers passed down to him.
In the past few years, Europe and the United States have been returning stolen bronzes from the historical Kingdom of Benin.
There are only 10 clog makers left in the Netherlands hand-carving wooden shoes. And there are even fewer clog painters. The craftspeople who are left are near retirement. To keep their businesses alive, they've gotten creative.
Kim Choo Kueh Chang has been serving bite-sized treats called Nyonya kueh in Singapore since 1945. These colorful snacks are a staple for the Peranakan people — a cultural group prominent between the 15th and early 20th centuries that's working to be remembered.
Su filindeu, or "threads of God," is the rarest pasta in the world. For a century, it was made by a single family in the Sardinian city of Nuoro for religious celebrations. Today, there are fewer than 10 people there who know the secret to making the pasta as thin as a strand of hair.
Rosalía Chay is one of the few chefs in Mexico who still cooks using an underground oven called a pib to make cochinita pibil. Maya people in the Yucatán Peninsula have prepared it this way since at least 400 AD.
It takes a full day working in temperatures up to 1,000 degrees Celsius to make one batch of Himalayan black salt, or kala namak. The salt was once used as a medicine to treat indigestion.
The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake that has no added alcohol or sugar. But mass-produced sake made with cheap additives is threatening the business.
The Inge-Glas company is one of the oldest in the world still making Christmas ornaments the traditional way.