For a juicier burger, steam it like a vegetable.

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

Even a local sports team pays homage to these white-crusted, savory spuds.

This tasty Czech pastry is now a Texan tradition.

This dessert island is known for its refined layer cakes.

This is what happens when soldiers pick a new name for meat on bread.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

This bird comes with a brew inside.

The dainty, cream-filled specialty is on the brink of extinction.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

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

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

The fairest and rarest of them all.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

Saison dell'Aragosta is made with tasty Maine lobster.

The uniquely Rhode Island treat is a relic from the era of soda fountain pharmacies.

This Jersey-born frosty drink is now a Rhode Island favorite.

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

Chocolate-covered cheese curds make sweet Estonian energy bars.

This cure-all-turned-soda once outsold Coca-Cola.

The first American doughnut chain used spuds.

Maine's top-selling spirit that almost no one else drinks.