Honey is an important food for man and has been used as a natural sweetener since ancient times. It is a viscous and aromatic product made by honey bees using the nectar of flowers or honeydew. Honey is composed of a complex mixture of carbohydrates and other substances such as organic acids, amino acids, proteins, minerals, vitamins, lipids, aroma compounds, flavonoids, pigments, waxes, pollen grains, several enzymes, and other phytochemicals. This chapter presents some properties of Apis mellifera honey as well as the main methods of honey analysis. All methods are based on specialized literature, including the Codex Alimentarius, AOAC, and publications of the International Honey Commission. Herein, we describe methods related to honey authenticity, botanical origin, geographical origin, physicochemical analysis, radioentomology, pesticide and antibiotic contamination, chemotherapeutics, and sensory analysis. All methods are described in a step-by-step model in order to facilitate their use.