Foods shanemwoods Wants to Try

Pennsylvania's pork loaf embodies Amish resourcefulness.

In Langhorne, Pennsylvania, two brothers decided to take their doughy creations to the next level.

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

An unusual combination of marshmallows and spice make this screamingly good burger.

So sweet you forget to cry.

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

A Victorian favorite is hanging on in Pennsylvania.

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

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

The first American doughnut chain used spuds.

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

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

Ice cream made with fresh snow is a beloved Southern tradition.

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

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

A few Baltimore bakeries still serve this cheesecake named after 19th-century cottage cheese.

This tangy East Coast spread is becoming increasingly hard to find.

This velvety, vintage treat still has a fan base in Maryland.

This dessert island is known for its refined layer cakes.

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

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

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

The sweet, spiraled pastries were once a staple on cold days in the American South.

The competing papal and Napoleonic seals on the cookware tell the story of the battle between an emperor and a pope.