A Victorian favorite is hanging on in Pennsylvania.

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

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

The first American doughnut chain used spuds.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

This cousin of root beer has a long history and a surprisingly minty taste.

It's so much more than just mayonnaise and ketchup.

These dairy-based sculptures have been state fair traditions for more than a century.

The holiday tradition of hiding an ornamental veggie.

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

This taste bud befuddler is a signature Baltimore sweet.

In this tangy treat, no part of the citrus is left behind.

A pharmaceutical company developed this beverage as drinkable IV solution.

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

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

Indiana's unofficial state pie was once a desperate measure.

The gummies are taking over Utah.

In Gilroy, California, garlic flavors everything, including desserts.

Ice cream made with fresh snow is a beloved Southern tradition.