The New Jersey-invented sloppy Joe has nothing to do with the messy ground beef sandwiches of your elementary school’s cafeteria. It is a double-decker sandwich on excellent thin-sliced rye Read more →

Another locally beloved NJ hot dog, the Ripper is the nickname for the pork-and-beef blended Sabrett frankfurter whose natural casing cracks and “rips” open when deep-fried. It is perhaps Read more →

Created by Jimmy “Buff” Racioppi in 1932, the Italian hot dog is a Newark, New Jersey, original consisting of one (but sometimes two!) deep-fried hot dog paired with sautéed onions Read more →

The Texas weiner is a deep-fried hot dog topped with a Greek-inspired aromatic meat chili (never with beans). If you order it “all the way,” it comes with mustard and raw onion as well. Read more →

What: This kosher soft drink from a bygone era was originally referred to as Dr. Brown’s Celery Tonic and marketed as a therapeutic to calm the nerves. (Alas, the FDA ultimately wouldn’t Read more →

It shouldn’t come as a surprise that the Beehive State produces great honey—but did you know the Utah honeybee has a history with the Church of Jesus Christ of Latter-day Saints? Read more →

Despite the predominant Mormon culture, and famously arcane alcohol laws that until recently required bars to put up visual barriers on bars to shield diners from seeing behind the bar (to thwart Read more →

Fry sauce in Utah is simply a sauce for your fries, but it’s also a unique Utah cultural experience. It’s pink in color, and while ketchup and mayonnaise is always a part of it, the rest Read more →

Funeral potatoes are a crowd-pleasing cheesy potato dish commonly served at, you guessed it, funeral luncheons … but also holidays and other non-morbid potluck meals. They are most associated Read more →

Scones in Utah are not like scones anywhere else, so erase that image of the dainty British baked good typically spread with jam for afternoon tea. Utah scones are a deep-fried, puffy bread, eaten Read more →

Soda is everywhere, you may think; how’s it a Utah thing? Soda in Utah reaches new heights: The majority Mormon population does not drink alcohol, so soda is often the drink of choice for a Read more →

If it seems unnecessary to add meat to meat, you’re probably right. And yet this classic Utah dish, the pastrami burger, pairs a stack of thinly sliced pastrami with a charbroiled quarter-pound Read more →

What: Fish cakes are another super popular menu item at lots of South Shore restaurants, though the fish to potato ratio clearly varies a lot. Typically made of salt fish (like haddock or cod) and Read more →

What: As it goes with many cultures around the globe, potato pancakes are likely a part of Acadian cuisine due to potatoes’ ability to grow in rough, rocky terrain—all that was left for Read more →

What: Much like steamed lobster and fish-and-chips, seafood or fish chowder is a standard menu item in Nova Scotia, particularly on the South Shore. It’s just another popular use of the Read more →

What: One of several Acadian dishes to try in Nova Scotia, this meat pie is distinguishable from other beefier regional variations (such as Quebec’s spiced tourtière) from its Read more →

What: The stuff late-night post-party dreams are made of, garlic fingers are a regional Atlantic Canada specialty and a fixture, along with Haligonian donair and actual pizza, in many Nova Scotia Read more →

What: Nova Scotia is rich in lobster, with fishing grounds open at various times throughout the year somewhere in its waters. When steamed or boiled right—traditionally in saltwater direct from Read more →

What: The most Acadian dish of them all, rappie pie is a 250-year-old special-occasion potato and meat dish in its most basic sense, but it’s so much more than that. Sometimes called Read more →

What: The local take on doner kebab (or gyro), Halifax’s donair is probably the most famous of the city’s regional dishes…and it’s a funny one, both familiar and totally Read more →