Foods Opinicus Wants to Try

South Dakota's unique contribution to World War II soldiers.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

This cosmic-colored flavor is a Midwestern mystery.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

From humble meat-hybrid to Cincinnati favorite.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

Pennsylvania's pork loaf embodies Amish resourcefulness.

Pretty please with a cherry (tomato) on top?

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

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

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

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

Arkansas' unofficial state treat doesn't contain marsupials, but it does have several sweet layers.

The real "Canadian bacon" comes rolled in cornmeal.

North Carolina's “poor man’s pâté” is rich in flavor.

Chocolate-covered mystery meat and dancing cans abound.

Reach peak Americana with these deep-fried balls of Coca-Cola.

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

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

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

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

New Jersey’s favorite breakfast meat forms the salty spine of this summer sweet.