No slugs were harmed in the making of this five-cent sandwich.

For a juicier burger, steam it like a vegetable.

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

In the '90s, fruit burgers almost took over American school lunches.

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

Icelanders make a very, very good dog.

An ancient cooking method still produces delicious, beachside feasts.

The reddest of the red meat.

The German auto maker’s “part no. 199 398 500 A” was a pack of sausages.

The casserole with a person's name.

This velvety, vintage treat still has a fan base in Maryland.

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

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Don't think too hard about the name.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Everything St. Louisans love about this local specialty is in the name.

This classic San Franciscan ice cream sandwich is it, isn't it?

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

From humble meat-hybrid to Cincinnati favorite.

Typically made with pork, bologna gets the all-beef treatment in a tiny Ohio town.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

A veal-based sausage that survived a royal beef ban.

Pennsylvania's pork loaf embodies Amish resourcefulness.