The 7 Best Honeys of 2026, Reviewed by Food Network Staffers
Shop the best kinds of honey for drizzling, cooking, gifting and more, and learn from experts which types of honey are worth all the buzz.
A dollop of the sweetest honey is enough to turn any recipe, cup of tea or even an illness remedy from good to great. The secret? "Honey is truly one of the only all-natural products. Whether you purchase raw, unfiltered or honey that is minimally processed, you are still ending up with a natural ingredient," according to CEO of Bushwick Kitchen Daniel Doll. Meaning, honey is an all-natural sweetener that strikes the perfect balance between indulgence and versatility, making it a go-to pantry staple that the staff here at Food Network have used their fair share of — for everything from drizzling over breakfast to mixing into a marinade. Yet, no honey is created equal. Several different types of honey vary in flavor, aroma and color, which honey experts and beekeepers broke down for us below and shared the best ways you can make the most of every bottle.
Our Top Honey Picks
Sure, all honey is useful for soothing a sore throat, but the included enzymes and antioxidants in Manuka honey make this kind go above and beyond and helpful in "being part of a health-conscious consumer’s daily routine, by the spoonful or more, to support general wellness," according to Matt Halbgewachs, President and Head Beekeeper of Nate's Hives. It can be used as a basic sweetener, for home remedies, pre- and post-workout and even DIY skincare. This particular brand, Wedderspoon, is sourced and packed in New Zealand (Manuka honey's origin), which naturally earned gold stars from our staff. Food Network Kitchen Executive Chef Ginevra Iverson heard firsthand from her daughter, who spent the fall traveling Australia and New Zealand, about how special this honey is, which is why she's been buying this particular one at home.
Nature Nate's prides itself on producing honey with a 100% purity guarantee, thanks to the variety of Nate's Hives across the country with beekeepers like Halbgewachs who practice a true hive-to-table philosophy. "Nate’s tests each batch of honey both internally and through a third-party, industry-leading honey testing lab to guarantee our honey is pure, unprocessed and straight from the hive, just as the bees intended," he says. And consumers can attest that this makes all the difference in a balanced raw honey, considering the thousands of rave reviews on Amazon and even one from our Managing Editor, Shannon Phillips. "It's got a mild, not-too-floral flavor that's great for everyday use; I love to add a spoonful to a cup of tea or a smoothie, and I also use it in sauces for savory dishes like stir-fries. It can do it all!" She says. We also love the convenience of the squeeze bottle, not only for easy use, but as Phillips noticed, it helps eliminate the potential of crystallization.
Not to be confused with Nature Nate's Original Pure, Raw & Unfiltered Honey listed above, this USDA-certified organic version offers even more unique, robust and floral notes made by bees in hives surrounded by organic materials. "I can't quit Nature Nate's Organic Unfiltered Honey," says Newsletter Editor Ellie Sanders. "Whether I'm making homemade granola or banana bread, the neutral flavor sweetens without a strong (read: fake) aftertaste. I mix it in tea, drizzle it on Greek yogurt (my three-year-old's favorite treat), and add it to salad dressings. It's such a household staple that at this point, if we're running low on Nature Nate's, we'll make a special grocery run."
While the hot honey market has been, well, hot for quite some time, Mike's has been on fire ever since, specifically taking the pizza topping category by storm. "My husband and I are such big fans that there’s always a bottle of it in our pantry," says Commerce Editor Morgan Faulkner. "Once you try it, I promise you’ll never want another slice without Mike’s Hot Honey." The brand bottles up 100% pure honey infused with real chili peppers to create a two-flavor punch that elevates pretty much any meal you can think of, from chicken wings, paninis and a charcuterie board drizzle to even seafood and, of course, pizza.
One of the most sought-after flavor profiles from our staff is lavender, thanks to its subtle herbal notes that make it a versatile ingredient. So when combined with a pantry staple like honey, the opportunities are endless. Commerce Editor Laura James specifically loves how lavender can elevate drinks and desserts, which is why this honey that's infused with lavender blossoms is a go-to in her kitchen. Bee Harmony recommends this product on a warm biscuit, in tea or drizzled on fresh fruit, but James likes to add it to her at-home matcha. "It provides the perfect hint of herbal lavender flavor and enough sweetness to balance out the more bitter flavor of unsweetened matcha powder," she says.
Elevate your charcuterie board with something your guests will actually take note of — Bees Knees Salted Honey. Blending U.S.- and Argentina-based wildflower honey with sea salt, this flavor offers a more unique sweet and savory depth compared to the other picks on our list. Whether you spread the honey over creamy brie, pair it with pungent blue cheese or spoon alongside salty salami, Bees Knees Salted Honey spotlights the already-there flavors on your board and turns them into something worth going back for seconds. "It's the perfect balance of sweet and savory that's nice for charcuterie boards and crostini," agrees Recipe Developer Amanda Neal. "And I really enjoy the squeeze bottle and nozzle — it stays much cleaner and less sticky than other honey bottles I've purchased from the supermarket."
Thanks to clover honey's mild, sweet flavor and light aroma, it's one of the best kinds of honey to cook with, given its versatility and ability to not overpower other flavors in a recipe. Ginevra Iverson, recipe developer and executive chef, defaults to this brand of clover honey for everyday recipe development and testing in our Food Network Test Kitchen. It balances earthy notes with flowers and butterscotch, creating a tasty addition for baking, glazing and sweetening. It's also True Source Certified, meaning customers can be sure it's free from harmful chemicals that can be found in other honeys.
How do bees make honey?
Although it's well-known that honey comes from bees' collection of nectar from flowers, Doll broke down the honey-making process even further. He told us that once bees gather the nectar, they store it in a separate area within their digestive system to be transported back to the hive. Inside the hive, bees pass the nectar to other worker bees to be broken down into a simpler form and then deposited into honeycomb cells. Bees fan these cells with their wings to evaporate the moisture, reducing the water content until the desired consistency, thus making sweet, liquid honey that's preserved with wax until it gets bottled up into what we have in our kitchens.
How long does honey last?
Properly preserved honey does not expire. In fact, "there are stories of honey stored in the ancient Egyptian pyramids that is still good," according to Halbgewachs. This is because of honey's low moisture content and natural acidity, which inhibits bacterial growth. Yet, for optimal flavor and quality, experts recommend consuming honey within 12 months and storing it in a "tightly sealed container at room temperature and out of direct sunlight, which helps keep the water content to the desired percentage," says Doll. This is why honey pots exist!
How does the region or floral source of honey affect the taste?
Everything about the variation of honey, including the flavor, aroma and color, are all influenced by the floral and nectar sources bees get their honey from. Meaning, geographic location and season impact what crops are available for the bees to pollinate. "There are thousands of honey varietals throughout the world, with varietals like wildflower honey varying from region to region and even neighborhood to neighborhood based on native floral sources," says Doll. "A wildflower honey from Hawaii, for example, will taste and look much different than a wildflower honey from Oregon."
What types of honey are best for eating raw, spreading, baking etc.?
Overall, the best kind of honey depends on your flavor preference, though honey experts shared their professional opinions on what's best to use when. Beekeeper Halbgewachs recommends raw and unfiltered honey for pretty much all occasions, "from breakfast and hot tea, to better-for-you snacks, to savory sweetness at lunch and dinner, to indulgent desserts and cocktails." But if you’re into spicy-sweet flavors, Halbgewachs advises adding hot honey to salmon, avocado toast or even a margarita in place of simple syrup, and of course, pizza. For spreading, Doll recommends creamed or whipped honey because of its smooth texture, and a milder honey for baking so it doesn't overpower the rest of the ingredients. "And then for cooking and glazing, darker honeys with bolder flavors add depth to marinades. Pairing buckwheat honey with soy sauce or balsamic vinegar can make proteins like pork belly really shine. And honeycomb is a great addition to charcuterie boards, makes a fun garnish for cocktails and mocktails and can be eaten on its own," he adds. All the fun of honey comes from finding different ways of using it!
