Food-&-Beverage
Food Network Magazine
New York
The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: \"Leave the gun. Take the cannoli.\"
2 min |
February/March 2026
Food Network Magazine
West Virginia
Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide.
1 min |
February/March 2026
Food Network Magazine
New Jersey
There's a great divide in the Garden State: Northerners call the meat in this sandwich \"Taylor ham\" and folks in South and Central Jersey call it \"pork roll.\"
1 min |
February/March 2026
Food Network Magazine
Washington
Walla Walla onions are the pride and joy of Washington state-they thrive in the rich soil of the Walla Walla Valley.
1 min |
February/March 2026
Food Network Magazine
Nebraska
In 1949, Runza Restaurant in Lincoln, NE, started selling meat-and-cabbage-filled pastries, a mashup of Old World foods brought over by Volga German immigrants.
1 min |
February/March 2026
Food Network Magazine
weeknight cooking
Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and ¼ teaspoon of the ramen seasoning packet in a small bowl; set aside.
10+ min |
February/March 2026
Food Network Magazine
North Carolina
The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not.
2 min |
February/March 2026
Food Network Magazine
Maryland
Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It's the quintessential topping for all those blue crabs from nearby Chesapeake Bay.
1 min |
February/March 2026
Food Network Magazine
Oregon
These crispy spuds were reportedly created in the 1960s when a potato was thrown into a Broaster―a pressure cooker meets fryer that is typically used for chicken.
1 min |
February/March 2026
Food Network Magazine
Kentucky
The name is trademarked by Kern's Kitchen, the original 1954 inventors of the Louisville staple, and the company has been known to vigorously protect it.
1 min |
February/March 2026
Food Network Magazine
New Hampshire
Apple cider was deemed the official beverage of New Hampshire in 2010.
2 min |
February/March 2026
Food Network Magazine
Florida
Key lime production was a big deal in the Florida Keys in the 1800s, and after canned condensed milk hit the market in the 1850s, Key lime pie eventually became the quintessential Florida dessert.
1 min |
February/March 2026
Food Network Magazine
Minnesota
Two restaurants lay claim to the Juicy Lucy: Matt's Bar and the 5-8 Club, both located on Cedar Avenue in Minneapolis.
1 min |
February/March 2026
Food Network Magazine
Kansas
These low-and-slow ribs are a perfect example of the style of barbecue that's famous in these parts.
2 min |
February/March 2026
Food Network Magazine
South Dakota
Fry bread is a symbol of both hardship and resilience: It was first made by the Navajos in the 1860s during the Long Walk, their forced relocation from Arizona to New Mexico.
1 min |
February/March 2026
Food Network Magazine
Ohio
As the story goes, Ohio resident Gail Tabor was dipping peanut butter balls in chocolate for a Christmas dessert in the 1960s when one of the treats didn't fully submerge.
1 min |
February/March 2026
Food Network Magazine
California
Head to any Southern California beach and you'll likely end up eating Baja fish tacos.
1 min |
February/March 2026
Food Network Magazine
Wyoming
The Cowboy State is home to about 15,000 bison.
1 min |
February/March 2026
Food Network Magazine
Name This Dish!
Dream up a clever name for these cake pops and you could win big.
2 min |
February/March 2026
Food Network Magazine
Arkansas
This sweet version of biscuits and gravy comes from the Ozarks region, where it's a popular breakfast.
1 min |
February/March 2026
Food Network Magazine
New Mexico
Comfort food is even better when you share it with others, and everyone in New Mexico knows that a tamalada (tamale-making party) is a perfect way to do that.
3 min |
February/March 2026
Food Network Magazine
Illinois
Tourists love a Chicago dog, but the Italian beef is the real pride and joy of the Windy City.
2 min |
February/March 2026
Food Network Magazine
Nevada
A smart marketing campaign put shrimp cocktail on the map.
1 min |
February/March 2026
Food Network Magazine
Michigan
We have the auto industry to thank for this Motor City classic.
2 min |
February/March 2026
Food Network Magazine
Rhode Island
Walk into any caf Walk into any café or grocery store in Rhode Island, and you'll likely find coffee milk, the official state beverage.
1 min |
February/March 2026
Food Network Magazine
Connecticut
Connecticut doesn’t have an official state cookie, but if it did, the snickerdoodle would take the title. This classic New England treat is a favorite in the Nutmeg State, so naturally our version is made with a good dose of nutmeg!
1 min |
February/March 2026
Food Network Magazine
Oklahoma
During the Great Railroad Strike of 1922, the staff at the Hamburger Inn in El Reno, OK, figured out a cheaper way to feed striking workers: They cut down the amount of beef in their burgers and bulked them up with thinly sliced onions instead.
1 min |
February/March 2026
Food Network Magazine
Alaska
The South has pimento cheese, and Alaska has Kenai dip.
1 min |
February/March 2026
Food Network Magazine
Mississippi
People say this indulgent pie got its name because of its resemblance to the mud along the banks of the Mississippi River at low tide.
1 min |
February/March 2026
Food Network Magazine
South Carolina
Centuries ago, this dish was the breakfast of choice for Lowcountry sailors; they called it \"breakfast shrimp.
1 min |