In Portugal, a bowl of “camel’s drool” is a sweet treat.

Ground nuts provide the base for this warm, caffeine-free drink.

This sliceable sweet treat is actually dairy-free.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

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

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.

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

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

A Finnish city specializes in sausages housed in sugar-dusted doughnuts.

The washed and dried root of the licorice plant was once a popular natural “candy.”

The Laotian street food is mildly sweet and surprisingly juicy.

Finally, an edible carrying case for fish.

For those craving intensity beyond black licorice, how about tar?

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

This sweet, silky Irish pudding has a secret ingredient: seaweed.

The perfect marriage of coffee and tea.

This mooncake's flaky exterior gives way to a creamy, sometimes stinky, core.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Icelanders make a very, very good dog.

This vintage dessert of bread, cheese, and syrup nearly disappeared from Peru.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Whipping snow, seal oil, and berries into a frosty treat takes a very deft hand.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.