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  • From Maine lobster rolls to New York pizza,

  • here is each state's favorite food.

  • Alabama's pick is smoked chicken with white sauce.

  • Chicken is smoked for hours

  • and then dunked in a tangy white sauce.

  • Alaska commercially harvests

  • more than 100 million salmon a year.

  • It can be cooked a number of ways:

  • grilled, smoked, cured, you name it.

  • The Sonoran dog is originally from Mexico

  • but is extremely popular in Arizona.

  • The bacon-wrapped hot dog

  • is topped with beans, onions, tomato,

  • and a drizzle of mustard and jalapeño salsa.

  • Arkansas takes its cheese dip very seriously.

  • There's even a World Cheese Dip Championship

  • in Little Rock every year.

  • 90% of the avocados produced in the US

  • come from California.

  • And it's not just guacamole

  • and avocado toast that's being made.

  • There are avocado burgers, fries,

  • chocolate, and even beer.

  • Rocky Mountain oysters are a Colorado specialty.

  • And they're not oysters;

  • they're deep-fried bull testicles.

  • Some say they taste like gamy calamari.

  • New Haven-style pizza, also known as apizza,

  • is characterized by its coal-fired thin crust.

  • It originated at the Frank Pepe Pizzeria,

  • which is also known for its white clam pizza.

  • Chicken and slippery dumplings is a Delaware comfort food.

  • These slippery dumplings are rolled out paper thin

  • and cut into large rectangles.

  • The Cuban sandwich is made with ham,

  • roast pork, Swiss cheese, pickles, and mustard.

  • It was created by Cuban immigrants in Florida.

  • The peach cobbler is one of the most popular desserts

  • in Georgia, especially since the peach

  • is the official state fruit.

  • Poke is native to Hawaii.

  • It consists of diced raw fish,

  • such as salmon or tuna, tossed in sauce.

  • Idaho grows the most potatoes in the US.

  • These potatoes are made into french fries,

  • chips, and other carb delights.

  • While there is a debate on which restaurant has the best,

  • it's irrefutable that Chicago deep-dish pizza

  • is a must-have.

  • The gooey treat is baked in a pan

  • and full of cheesy goodness.

  • Indiana loves its pork tenderloin sandwiches,

  • especially when they're fried to crispy perfection.

  • These sandwiches are known for being bigger than your face.

  • The Maid-Rite sandwich is a loose-meat beef sandwich.

  • It's kind of like a sloppy joe without the sauce.

  • It can get a little bit messy, but it is totally worth it.

  • Kansans loves their barbecue ribs.

  • Baby backs are coated with special rub

  • and smothered with finger-licking barbecue sauce.

  • The Hot Brown is an open-faced sandwich

  • consisting of turkey, tomato, Mornay sauce, and bacon.

  • It's put under a broiler until crispy and brown

  • and was invented in The Brown Hotel in Louisville, Kentucky.

  • Gumbo is a Louisiana treasure

  • and also the state's official cuisine.

  • The dish has its roots in many different cultures,

  • including African, French, and Choctaw.

  • Often served from a big pot,

  • it's filled with chicken and sausage

  • or a seafood medley.

  • Lobster rolls rule in Maine,

  • especially since 90% of US lobsters

  • are caught off the Maine coast.

  • A lobster roll is piled high

  • with large chunks of lobster with little to no fillers.

  • Marylanders are obsessed with crab,

  • and one of the best ways to eat it is crab cake.

  • Just don't forget to add some Old Bay.

  • No food is more iconic in Massachusetts than clam chowder.

  • This creamy soup is filled with vegetables,

  • cream, stock, and clams.

  • Get it in a bread bowl to make it extra special.

  • Mackinac Island fudge is a must-have in Michigan.

  • There are over 13 fudge shops

  • collectively making more than 10,000 pounds of fudge daily

  • during the peak travel season,

  • making Mackinac Island America's fudge capital.

  • Nothing screams Minnesota more than tater tot hotdish.

  • Vegetables, ground beef, and cream of mushroom soup

  • are topped with tater tots and roasted to golden perfection.

  • You can find the best fried catfish in Mississippi.

  • Not surprising, since the state

  • is the world's leading producer of pond-raised catfish.

  • Toasted ravioli is St. Louis' fun take on the pasta dish.

  • Each ravioli is breaded, fried,

  • and served with marinara sauce.

  • Huckleberries are grown in the northwestern United States,

  • especially in the mountainous parts of Montana.

  • And they can be made into anything.

  • Clip: Huckleberry syrup, huckleberry jam,

  • huckleberry pretzels, huckleberry man,

  • berry cherry pretzels, huckleberry sauce.

  • Narrator: You get it.

  • Chili with a cinnamon roll is a match made in heaven.

  • This pairing has been served as a school lunch

  • in the Midwest since the 1960s.

  • Pre-coronavirus, buffet culture was big in Las Vegas.

  • Prices ranged from $5 for a breakfast buffet

  • to $65 at the Bacchanal Buffet at Caesars Palace,

  • which included unlimited prime rib and crab legs.

  • Apple-cider doughnuts are a New England favorite.

  • New Hampshire is home to many apple orchards,

  • including the oldest continuously operated one in America,

  • Applecrest Farms.

  • Saltwater taffy dates back to the 1880s

  • in Atlantic City, New Jersey.

  • A mixture of corn syrup, sugar, and butter

  • is stretched until it becomes aerated,

  • then individually wrapped.

  • The New Mexico chile is a staple ingredient

  • in New Mexico cuisine.

  • It starts out as a green pepper and ripens into a red one.

  • It's often roasted or made into a puree.

  • New York pizza is legendary.

  • Some say it's the New York City tap water

  • that gives the dough its characteristic foldable,

  • yet crispy crust.

  • There are two barbecue styles in North Carolina,

  • Eastern and Lexington.

  • Eastern lays claim to whole-hog barbecuing,

  • while Lexington style mostly uses pork shoulder meat

  • with a ketchup-based sauce.

  • Knoephla soup is rich and creamy,

  • filled with potato and small dough balls.

  • This dish comes from the German Russians

  • who settled in North Dakota.

  • The buckeye is a peanut-butter ball dipped in chocolate.

  • It resembles the nut of the buckeye tree,

  • often found in Ohio.

  • Chicken-fried steak is the epitome of Southern comfort food.

  • A large piece of beefsteak is breaded and pan-fried.

  • And you can't forget the gravy.

  • The Marionberry pie is an Oregon favorite.

  • The Marionberry was actually created

  • at Oregon State University

  • as part of a berry-developing partnership

  • with the US Department of Agriculture in the early 1900s.

  • The Philly cheesesteak is world-famous.

  • A hoagie roll is loaded with an absurd amount of beefsteak.

  • Then provolone or Cheez Whiz is added on top.

  • Stuffed clams, also known as stuffies,

  • are a local favorite in Rhode Island.

  • Giant quahog clams are stuffed with clam,

  • herbs, and breading.

  • You've got to try a low-country boil in South Carolina.

  • It consists of shrimp, sausages,

  • potatoes, corn, and some Old Bay.

  • Chislic is pieces of cubed red meat,

  • typically lamb, venison, or beef.

  • It's usually grilled or deep-fried.

  • German and Russian immigrants are credited

  • with bringing the dish to South Dakota in the 1870s.

  • Memphis-style ribs can be prepared dry or wet.

  • Dry ribs are covered with a dry rub,

  • while wet ribs are brushed with sauce

  • throughout the cooking process.

  • Texas goes big for barbecue.

  • It's especially known for its juicy, fall-off-the-bone ribs

  • and tender briskets that have been smoked all day.

  • Jell-O is so popular in Utah

  • that it's the official state snack.

  • Utah culture is closely tied to Mormon culture,

  • which also loves Jell-O.

  • Vermont is the leading producer of maple syrup in the US.