Foods peakles kcmo Has Tried

This is what happens when soldiers pick a new name for meat on bread.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

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

Where maple sap flows, all one needs to make taffy is snow.

Would you like some coffee flavor with your milk?

The bitter herb served on Passover can be anything from horseradish to lettuce.

Leftover coffee plus gelatin equals this vintage dessert.

Dill pickles soaked in Kool-Aid? Oh, yeah!

This drink hasn't been produced since the late nineties, but still has a cult following.

Made of candy and Cool Whip, this “salad” is a mainstay at Midwestern potlucks.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The Carnival cake comes with a hidden baby Jesus inside.

Only in Albany do people dip in raspberry sauce.

This dessert island is known for its refined layer cakes.

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

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

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

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

Memphis adds a little Italian flair to its Southern repertoire.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Detroit's signature soda shake blends Vernors ginger ale with vanilla ice cream.

From humble meat-hybrid to Cincinnati favorite.

The first American doughnut chain used spuds.