Foods dopr Has Tried

This fermented purple carrot elixir practically makes itself.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

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

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

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

Chilies and cheese combine in Bhutan's incredibly spicy specialty.

The prosperous Southern California date industry produces delicious milkshakes.

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

This sweet and salty Indian drink keeps an endangered soda bottle in business.

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

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

These Portuguese doughnuts have a fervent fanbase in Hawaii.