The Yakima Valley's beloved school lunch takes grilled cheese to the next level.

The city loves hot sausage slathered with cold cream cheese.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

In Michigan's Downriver region, a few churches are maintaining a fading Lenten tradition.

This wheat-based coffee alternative has a cult following.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

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

A greasy crossroads of history and culture.

The Midwestern mock-poultry classic is fading away.

The Detroit favorite is one of the oldest sodas in the United States.

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

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

These seasonal brews gets made with an ephemeral ingredient.

Benedictine monks in Oregon brew and serve this dark, heady beer.

This mushroom isn't a mushroom at all.

This New Year's luck-bringer has a controversial contemporary taste.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

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.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

Because a fish fry lacks pyrotechnics.

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

A pepper so good, Hungarian immigrants carried it with them when they came to Wisconsin.

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