The stinky, simple classic is still served at select Wisconsin taverns.

The briny “asparagus of the sea” grows along coasts around the world.

Because a fish fry lacks pyrotechnics.

From humble meat-hybrid to Cincinnati favorite.

The first American doughnut chain used spuds.

This sweet spud is neither made with tubers, nor of Irish origin.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

No rodents were harmed in the making of this fried Canadian treat.

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

North Carolina's “poor man’s pâté” is rich in flavor.

This style of fried chicken is pressure-cooked while it fries.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Saison dell'Aragosta is made with tasty Maine lobster.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

This traditional Southern pairing captures sweet and salty in a single bottle.

This savory-sweet pairing is a classic school lunch.

One of America's earliest candies is still available to buy.

Where the world's best pizzas face off.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

A match made in heaven (and also Kentucky).

A Victorian favorite is hanging on in Pennsylvania.