Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

You put the charcoal in the coffee cup and drink it all up.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Behind a bare-bones concrete exterior and amid crumbling walls, a cafe serves what may be Ahmedabad's sweetest buns.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

To celebrate the Holi festival, many Indians raise a glass of cannabis-infused milk.

To make the perfect matcha, start with the perfect whisk.

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

These exquisite dried persimmons are massaged for weeks.

Why not fry a year-old leaf?

The world's least practical and most delicious edible straw.

This chewable Indian digestive soothes stomachs, freshens breath, and might give you cancer.

This triple-distilled cashew fruit liquor is a source of Goan pride.

The key to this coffee is fresh milk—preferably straight from the cow.

A complexly flavored post-meal digestive became the candy of choice for Indian children in the 1980s and ’90s.

This fermented purple carrot elixir practically makes itself.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

Soda mixed with milk creates this frosty, creamy drink.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

This herb gives cocktails another kind of buzz.