A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

For a juicier burger, steam it like a vegetable.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

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

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

These holiday cakes link Christmas to the Norse god of lightning.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Everything St. Louisans love about this local specialty is in the name.

The first American doughnut chain used spuds.

This sweet spud is neither made with tubers, nor of Irish origin.

The beautiful dessert evaporates in 20 minutes.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Produced since 1847, these classic New England candies almost disappeared in 2018.

These Neapolitan Christmas sweets double as decorations.

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

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Don't call the crown jewel of New Jersey "Canadian bacon."

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

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

An ancient cooking method still produces delicious, beachside feasts.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.