A taste of home for Manitobans.

Now largely forgotten, the pairing was once as popular as PB&J.

Not all poutine comes with cheese curds and gravy.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

A Depression-era patty filler paved the way for an Oklahoma favorite.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

This orange and black licorice flavor is kind of a big deal in Canada.

Around British Columbia's Osoyoos Lake, community efforts have revived the population of a fluorescent fish.

Don't call the crown jewel of New Jersey "Canadian bacon."

The oldest fruit native to North America is probably the least known.

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

The reddest of the red meat.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Next-level egg rolls are wrapped in an entire chicken wing.

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

The first American doughnut chain used spuds.

Pennsylvania's pork loaf embodies Amish resourcefulness.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

The real "Canadian bacon" comes rolled in cornmeal.

Touted as the original energy bar, the bison-based mixture kept for months.