Memphis adds a little Italian flair to its Southern repertoire.

A circle of South Dakota towns specializes in these fried meat cubes.

Devour this rare variety without fear of post-pineapple mouth irritation.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

The slow-smoked sheep is a Western Kentucky specialty.

This once-ubiquitous fusion dish is fading into obscurity.

These sacred leaves taste like peppery soda.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

From humble meat-hybrid to Cincinnati favorite.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

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

North Carolina's “poor man’s pâté” is rich in flavor.

Reach peak Americana with these deep-fried balls of Coca-Cola.

West Virginia's annual competition features the likes of squirrel gravy over biscuits and snapping turtle stew.

This style of fried chicken is pressure-cooked while it fries.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Saison dell'Aragosta is made with tasty Maine lobster.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.

This spicy, sloppy meat mixture is thinner than chili, thicker than soup, and perfect atop “garbage.”

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

This traditional Southern pairing captures sweet and salty in a single bottle.

This savory-sweet pairing is a classic school lunch.

A unique take on Szechuan dumplings is now a Montreal specialty.

This tasty Czech pastry is now a Texan tradition.