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

The city of the Taj Mahal hosts another wonder: Crystallized pumpkin candy.

In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

Inside a hard, yellow shell lies a sweet, black spread.

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

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

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

This tofu alternative replaces soybeans with sesame and kudzu.

Vermont's version of soft serve celebrates their local dairy and maple industries.

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

Floridians baked this tangy treat before key lime took over the state's pie scene.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

This tangy East Coast spread is becoming increasingly hard to find.

This sweet treat has been cool for more than 1,000 years.

The deceptive, sweet-and-savory snack of Taipei's night markets.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

This dessert pays tribute to the snow-covered mountains surrounding Salzburg.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

These detailed, dainty confections are made by hand with minimal tools.

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