This dessert island is known for its refined layer cakes.

Pennsylvania's pork loaf embodies Amish resourcefulness.

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

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

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

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

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

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

Touted as the original energy bar, the bison-based mixture kept for months.

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

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

Greens and crispy corn bread combine in this North Carolina specialty.

Sweet-makers conjure up this light-as-a-cloud cream pudding on dewy nights in Lucknow, India.

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

This century-old New Orleans treat is still sold from a mule-drawn cart.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

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

This unique soup of chicken drippings, vinegar, and cayenne pepper has been a Bradford, Tennessee, favorite for decades.

This dark, rare fruit lasts a very long time.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

This brandy-spiked recipe reveals the reclusive poet was actually a well-known baker.

In this tangy treat, no part of the citrus is left behind.