Pennsylvania's pork loaf embodies Amish resourcefulness.

Pretty please with a cherry (tomato) on top?

In the '90s, fruit burgers almost took over American school lunches.

Bacteria that cause gangrene are the magic ingredient in this cheese-scented loaf.

This nasal dish literally stews in its own juices.

This soggy Southern snack combines cornbread and buttermilk in a single glass.

Grilled or braised, these brains make a tasty taco.

This chewy treat became a delicacy only after Newfoundland's fishing industry collapsed.

Battered and fried testicles make use of a cattle-country surplus.

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

Made with reindeer meat and topped with Coca-Cola-glazed onions, this snack once drew lines down the block in Anchorage.

Cow eyes make a juicy and gelatinous taco filling.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

These muscular organs are a crispy, chewy Southern favorite.

This beef patty oozes cheese from within.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

The St. Louis creation earned the "best use of the worst cheese" award.

This Canadian favorite is relatively unknown elsewhere.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

Don’t worry: This sweet, creamy Mormon potluck staple isn’t actually made of frogs.

This retro sandwich filling was once a convenient, comforting funeral food.

South Dakota's unique contribution to World War II soldiers.

These entrails identified safe venues for Black musicians during the Jim Crow era.