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

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

These tightly coiled ferns also serve as a Māori symbol for unity.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

This summery parfait has mingled with British royals and literary elites.

A taste of home for Manitobans.

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

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

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

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

This pineapple soft serve has a cult following at Disney theme parks.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

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

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

This famous Italian honey is now produced only on an Australian island.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

Thanks to World War I veterans, a French liqueur has become the toast of a Lancashire town.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This sweet sandwich celebrates Georgia's favorite crop.

This bright green cocktail doubles as dessert.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

Mornings in Amish country once called for pie-cake and coffee.

Indiana's unofficial state pie was once a desperate measure.