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

This Route 66 institution goes the extra mile for soda-based indulgence.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

This old American style is being resurrected by Indiana brewers.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

This pineapple soft serve has a cult following at Disney theme parks.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This Jersey-born frosty drink is now a Rhode Island favorite.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

North Carolina's seasonal delicacy is brought to you by algae.

This century-old New Orleans treat is still sold from a mule-drawn cart.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

This Canadian variety of a classic Mediterranean herb gives Acadian cuisine its signature fragrance.

All but absent from supermarket shelves, this heirloom peach is a sweet secret in Southerners' backyard gardens.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

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

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.