The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

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

This Chicago specialty stacks three cakes into one monster dessert.

This old American style is being resurrected by Indiana brewers.

Indiana's unofficial state pie was once a desperate measure.

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

This wheat-based coffee alternative has a cult following.

A greasy crossroads of history and culture.

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

The Midwestern mock-poultry classic is fading away.

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.

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

Because a fish fry lacks pyrotechnics.

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

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

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

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

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

In South Range, a decadent take on Thanksgiving dinner is served year-round.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This beef patty oozes cheese from within.

Next-level egg rolls are wrapped in an entire chicken wing.

These dairy-based sculptures have been state fair traditions for more than a century.