Cinnamon

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.

Sweet potatoes get a subtle smoky flavor that's delicious with a brown sugar butter drizzle.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

This easy recipe skips the yeast in favor of baking powder and baking soda to create soft, pillowy, flawlessly sweet wheels that get topped with a tangy buttermilk glaze.

Enjoy your bourbon enhanced with a touch of chocolate and sweet-and-savory spice notes. This cocktail is great with barbecue.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!

Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

These fluffy buttermilk rolls are filled with a cinnamon-scented date purée to capture all that sticky bun glory without being overly sweet.

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

One of the easiest ways to use leftover sourdough starter is to make waffles. Crispy on the outside and light and fluffy in the middle, these cinnamon sugar waffles are incredible.

Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert—it plays happily on both sides of the field.