In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

Everything St. Louisans love about this local specialty is in the name.

Meat covered in gelatinous goo was once a classic American comfort food.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.