This plant adds a hint of vanilla and a wash of brilliant green to any dish.

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

Who needs a burger and a beer when you can combine beef and alcohol in a single patty?

The stinky, simple classic is still served at select Wisconsin taverns.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

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

It takes patience and skill to harvest these delicious bivalves.

This once-ubiquitous fusion dish is fading into obscurity.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

The city loves hot sausage slathered with cold cream cheese.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Meat covered in gelatinous goo was once a classic American comfort food.

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

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

The gummies are taking over Utah.

A jet-black, vanilla-flavored treat with hints of its marine origin.

This bird comes with a brew inside.

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

Memphis adds a little Italian flair to its Southern repertoire.