Pastrami fans will find the taste of this Canadian spice blend very familiar.

Pennsylvanians come out in droves for this pre-Lent delicacy.

There's even a museum dedicated to this preserved meat.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The first American doughnut chain used spuds.

It's so much more than just mayonnaise and ketchup.

No rodents were harmed in the making of this fried Canadian treat.

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

A crossbred table grape variety that tastes an awful lot like spun sugar.

Ice cream made with fresh snow is a beloved Southern tradition.

Pretty please with a cherry (tomato) on top?

These muscular organs are a crispy, chewy Southern favorite.

This retro sandwich filling was once a convenient, comforting funeral food.

Pennsylvania's pork loaf embodies Amish resourcefulness.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

So sweet you forget to cry.

This cousin of root beer has a long history and a surprisingly minty taste.

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