Foods revans Wants to Try

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

The Virginia treat can “make even your deepest-dyed Yankee start complimenting you with a southern accent.”

Mornings in Amish country once called for pie-cake and coffee.

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

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

The first American doughnut chain used spuds.

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

A Victorian favorite is hanging on in Pennsylvania.

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

One southern Indiana town cooks up this unique, time-honored dessert every September.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Called the turducken of desserts, this multilayered cake hides two pies inside.

Pennsylvanians come out in droves for this pre-Lent delicacy.

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

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

This is one seriously polarizing pie.

A match made in heaven (and also Kentucky).

The oldest fruit native to North America is probably the least known.

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

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

This old American style is being resurrected by Indiana brewers.

This pretty pink drink is a Cincinnati specialty.