Would you like some coffee flavor with your milk?

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

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

Crispy noodles meet a sea of gravy inside a hamburger bun.

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

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

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

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

The sweet, tiny wild berries are only available for two months each year.

This tangy East Coast spread is becoming increasingly hard to find.

An ancient cooking method still produces delicious, beachside feasts.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

You can have your syrup and drink it, too.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Where maple sap flows, all one needs to make taffy is snow.

So sweet you forget to cry.

Mornings in Amish country once called for pie-cake and coffee.

Called the turducken of desserts, this multilayered cake hides two pies inside.

The first American doughnut chain used spuds.

In this tangy treat, no part of the citrus is left behind.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

The oldest fruit native to North America is probably the least known.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.