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. Tree sap is boiled into sugar and then filtered into syrup before making its way onto your pancakes. Smithfield ham is a hometown
favorite for Virginia. It's a specific form of ham
cured in Smithfield, Virginia. Coffee culture is big in Washington. Home to coffee giant Starbucks, the state also has many
independently owned coffee shops to fuel your caffeine cravings. West Virginians love
their pepperoni rolls. They were invented as an easy lunch meal for coal miners in the 1920s. Wisconsin is considered the cheese state, and one of the best ways to
eat cheese is cheese curds. Whether they're eaten fresh or deep-fried, they make an awesome snack. Bison steaks are popular in Wyoming. They're described as having a lighter, slightly sweeter flavor than beef.
