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

Immortalized by “Anne of Green Gables,” the drink is a must-try for lit lovers on Prince Edward Island.

This century-old New Orleans treat is still sold from a mule-drawn cart.

This rare, distinguished North Carolina melon once fed presidents and kings.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

The fairest and rarest of them all.

This long-extinct pungent delight has made a comeback in Wisconsin.

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

It's a bird! It's a plane! It's a classic Midwestern treat!

Many popular cereals exploded out of its chamber and into existence.

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.

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

Because a fish fry lacks pyrotechnics.

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.

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

This cosmic-colored flavor is a Midwestern mystery.