Some Sicilians start their day with this decadent combination.

The prosperous Southern California date industry produces delicious milkshakes.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

This small-batch spirit is distilled from cactus fruit.

From postwar dessert to sweet slice of Canadian identity.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

The decadent pastry almost outshines the Slovenian lake it's named for.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

These inky cloves have aged like a fine wine.

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Called the turducken of desserts, this multilayered cake hides two pies inside.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

The first American doughnut chain used spuds.

This fruit can also count as dessert.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

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

This velvety, vintage treat still has a fan base in Maryland.

This old American style is being resurrected by Indiana brewers.

The original Cronut was named after a legendary acrobat's sneeze.