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

Because a fish fry lacks pyrotechnics.

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

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

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.

These spud showdowns are highly-anticipated events at tuber-focused festivals in the United States.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

Ladled out of massive pots at feasts and fundraisers, the Midwestern stew binds communities.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This beef patty oozes cheese from within.

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

Pretty please with a cherry (tomato) on top?

This retro sandwich filling was once a convenient, comforting funeral food.

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

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

This stick-to-your-ribs Scandinavian dumpling is a favorite at Midwestern fundraisers.

This cosmic-colored flavor is a Midwestern mystery.

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

Only a handful of restaurants still serve the retro Midwestern meal.

Don't think too hard about the name.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.