Foods Lucy DiSanto Wants to Try

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

Beneath its serpent-like skin lies pineapple-flavored flesh.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

These adorable buns hide savory and sweet surprises.

This gorgeous sugar art is making a comeback.

Fresh fruit is the main feature of this sweet sandwich.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

On Tibetan New Year, deep-fried cookies take the form of auspicious symbols and festive snacks.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

A now-archaic Scottish breakfast paved the way for this popular dessert.

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

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

This traditional Southern pairing captures sweet and salty in a single bottle.

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