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

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

An ancient cooking method still produces delicious, beachside feasts.

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

Buttery lobster meets buttery vanilla in this classic Maine concoction.

The sweet, tiny wild berries are only available for two months each year.

Vermont's version of soft serve celebrates their local dairy and maple industries.

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

Crispy noodles meet a sea of gravy inside a hamburger bun.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

The legend of these rum-and-molasses cookies leads to a New England tavern owned by a Black Revolutionary War veteran.

The original cheeseburger, hold the beef patty.

For a juicier burger, steam it like a vegetable.

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

Kentucky's melt-in-your-mouth treats date back to the 1800s.

The sweet, spiraled pastries were once a staple on cold days in the American South.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

This cosmic-colored flavor is a Midwestern mystery.

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

This dessert island is known for its refined layer cakes.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

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