Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The sweet is naturally a bubblegum shade of pink.

This condiment proves that what the world considers delicious is (nearly) universal.

A ritual that showcases the beauty of the present moment.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.

A candy made with chocolate, coconut and ... mashed potatoes?

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

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

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Devour this rare variety without fear of post-pineapple mouth irritation.

It looks like an exploding planet and tastes like sugarcane.

These Dutch doughnuts are classic New Year's treats.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This decadent cheese has frugal roots.

These French candies originally came in seashells.

This jelly is made with dandelions and tastes like honey.

These pink cookies are destined to be dunked in champagne.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

These “holy bones” taste like heaven.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.