For a juicier burger, steam it like a vegetable.

An ancient cooking method still produces delicious, beachside feasts.

Where maple sap flows, all one needs to make taffy is snow.

These muscular organs are a crispy, chewy Southern favorite.

Floridians baked this tangy treat before key lime took over the state's pie scene.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

It looks like an exploding planet and tastes like sugarcane.

Devour this rare variety without fear of post-pineapple mouth irritation.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

Idaho's fried specialty makes steak a finger food.

In Idaho, even sundaes pay tribute to the state's beloved tuber.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

Battered and fried testicles make use of a cattle-country surplus.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

This tasty Czech pastry is now a Texan tradition.

In Arkansas, this order will land you a plate of fried fish.

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

This dark, rare fruit lasts a very long time.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.