Beneath its "cover-up" of icing, this dessert hides a bunch of nuts.

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

This fruit can also count as dessert.

We can thank coconuts for this lesser-known tropical moonshine.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

Cheddar cheese flavors a classic frozen treat in the Philippines.

Why not fry a year-old leaf?

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

This Dutch-Indonesian cake contains up to 30 layers.

A treat so smooth, its name means “I forgot I swallowed.”

Japanese pubs serve the delicacy sautéed, braised, or in a cocktail known as “tuna’s tears.”

Try this Indian seasonal treat after exploring Hyderabad's iconic mosque.

The perfect marriage of coffee and tea.

This spicy street food has a reputation for making people cry.

Japan's traditional temple cuisine features meals that are nutritionally and visually balanced.

At the only Trappist monastery in the Philippines, monks turn local fruit into sinfully delicious goodies.

Themed buffets, parades, performances, and competitions dominate this Philippines island every May.

It's nicknamed “yumberry” for a reason.

Congealed and sliced, the ferric addition is known for its purported health benefits.

A “pool of beans” makes a hearty breakfast in Johor, Malaysia.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

This savory seafood condiment is named after the finest cognacs.

Orchardists use sticky stencils and the power of the sun to turn apples into art.