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

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

You eat the shell, too.

Connecticut's state fish is cooked using a special “planking” technique.

New Haven's signature pie combines staples from Rhode Island and Naples.

For a juicier burger, steam it like a vegetable.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

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

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

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

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

The marshmallow spread's birthplace offers a quirky tribute to the sweet-sticky stuff.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

This tangy East Coast spread is becoming increasingly hard to find.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Leftover coffee plus gelatin equals this vintage dessert.

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.

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