Foods bluebot Wants to Try

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

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

This savory Southern staple is disappearing.

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

These muscular organs are a crispy, chewy Southern favorite.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

It takes patience and skill to harvest these delicious bivalves.

Even a local sports team pays homage to these white-crusted, savory spuds.

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

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

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

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

Not all poutine comes with cheese curds and gravy.

This is one seriously polarizing pie.

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

A Depression-era patty filler paved the way for an Oklahoma favorite.

In Arkansas, this order will land you a plate of fried fish.

This pulled chicken sandwich has a cult following in the Massachusetts towns of Methuen and Lawrence.

This smoky, spicy dish comes straight out of Cajun country.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

The fairest and rarest of them all.

A Jakarta hole-in-the-wall serves what may be the world's spiciest noodles.

This recently revived New York heirloom doesn't contain cheese, but it does make an iconic pumpkin pie.