Video: Classic Ceviche From Lima

Discover how to make classic ceviche at La Mar restaurant in Lima, Peru.

Delicious Pictures

Victoria Harbor

Victoria Harbor

Victoria Harbor not only provides Hong Kong with amazing views, but also amazing seafood. Much of the city’s delicious cuisine includes fresh fish from these waters. 960 1280

marco wong / Moment / Getty Images  

Typhoon-shelter crab

Typhoon-shelter crab

The typhoon-shelter crab dish served at Hee Kee is made in a cooking style called Bei Feng Tang, which combines chilies, garlic, scallions and the perfect crab. 960 1280

  

Congee

Congee

A bowl of Mui Kee's signature dish, a favorite Chinese breakfast called congee, features fish, fresh meats and broth seasoned with ginger and mandarin peel. 960 1280

  

Zurich

Zurich

Situated along the lake that shares its name, Zurich is a wealth of great food. From chocolate to cheese, you can always find something rich and delicious in Switzerland’s largest city. 960 1280

Cosmo Condina / Stone / Getty Images  

Alplermagronen

Alplermagronen

The traditional Swiss meal Alplermagronen consists of macaroni, potato, onion, cheese, cream and apple. It’s like mac-and-cheese casserole with a Swiss twist. 960 1280

Christopher Ames / iStock / Getty Images  

Raclette cheese

Raclette cheese

Raclette cheese is heated until the top has melted, which is then scraped off over potatoes to create a gooey but delicious dish.  960 1280

vintagerobot / E+ / Getty Images  

St. Louis

St. Louis

This Gateway to the West has come to represent St. Louis since it was completed in 1965. The monument was not initially greeted with a lot of public support, but the promise of new jobs to help construct the arch quickly changed opinions. The arch sits on the west bank of the Mississippi River in downtown St. Louis and is the tallest monument in the Western Hemisphere. 960 1280

DelensMode / Moment Open / Getty Images  

St. Louis-Style Pizza

St. Louis-Style Pizza

You may have heard of New York- or Chicago-style pizza, but there is another city that lays claim to its own spin on the tomato pie. In St. Louis, pizza is built on cracker-thin crusts made without yeast and includes Provel cheese, which is a combination of provolone, Swiss and white cheddar cheeses. 960 1280

  

Pork Steak

Pork Steak

St. Louis natives love barbecue, so it’s no surprise that they take the same cut of meat typically used for pulled pork (pork shoulder) and cook it like a beef steak. This slow-cooked dish is a staple in any St. Louis BBQ restaurant. 960 1280

  

Munich

Munich

The Alps’ peaks provide the perfect backdrop for the Munich city skyline. 960 1280

bkindler / E+ / Getty Images  

Schnitzel

Schnitzel

Usually made from pork, schnitzel is tenderized, battered and fried before being served with a variety of sides, such as potatoes, peppers or a cream sauce. The dish is so popular in Germany that it has found its way into kitchens in other countries via German immigrants and is now enjoyed around the world.  960 1280

Foodcollection / Getty Images  

Pretzels

Pretzels

The pretzel is one of the most iconic foods in the world. Be it from a street vendor, ballpark or bakery, this knotted dough can be found almost everywhere. But despite its global accessibility, the pretzel got its start in seclusion, most likely originating in German monasteries during the Middle Ages. 960 1280

Natalie_B / iStock / Getty Images Plus  

Ramen

Ramen

You can find a heaping bowl of ramen almost anywhere. But you won’t get the real deal unless you are in Tokyo, where the dish has been mastered over centuries. 960 1280

Ant Photography / Moment / Getty Images  

Tokyo

Tokyo

Known for its electric energy, Tokyo features some exquisitely unique cuisine, from crispy, elegant shrimp tempura to sushi made with jewel-like precision. 960 1280

sack / E+ / Getty Images  

Yakitori

Yakitori

At Bird Land restaurant in Tokyo, chef Toshihiro Wada serves up beautiful displays of various yakitori dishes, including skewered chicken parts of all types. 960 1280

  

Florence, Italy

Florence, Italy

The iconic and historic skyline of Florence, Italy 960 1280

SerrNovik / iStock / Getty Images Plus  

Pasta

Pasta

Perhaps nowhere else in the world can you get fresh pasta as you can in Florence. 960 1280

  

Gelato

Gelato

Gelato served up fresh and delicious from Vivoli in Florence.  960 1280

  

Boston

Boston

The Boston Harbor shining brightly at dusk. 960 1280

SeanPavonePhoto / iStock / Getty Images Plus, SeanPavonePhoto  

Boston Cream Pie

Boston Cream Pie

The Boston cream pie is one dessert that you can find almost anywhere. But to get the original, you have to go to Boston. 960 1280

  

Boston Baked Beans

Boston Baked Beans

Boston baked beans may be the most recognizable food for a city affectionately nicknamed, Beantown. 960 1280

  

The Acropolis

The Acropolis

The Acropolis in Athens, Greece, with Lycabettus Hill in the background. 960 1280

  

Dolmades

Dolmades

These dolmades, or rolled grape leaves stuffed with rice, herbs, onions and minced meat, are from Taverna Louizidis in Athens, Greece. 960 1280

  

Spanakopita

Spanakopita

A slice of the legendary spanakopita, made from a 100-year-old recipe, at Bougatsadiko Thessaloniki in the Psirri area of Athens, Greece. 960 1280

  

The Eiffel Tower

The Eiffel Tower

The Eiffel Tower adds a stunning backdrop for any dining adventure in Paris. 960 1280

  

Macarons

Macarons

A gorgeous gift box of a dozen fresh macarons from Arnaud Larher in Paris. 960 1280

  

Café La Palette

Café La Palette

The fresh bread cart at Café de la Palette in Paris. 960 1280

  

London

London

A skyline view of London’s Financial District and the historic Tower Bridge. 960 1280

QQ7 / Getty Images, QQ7  

Roast's

Roast's

Roast's traditional Sunday roast is topped with a healthy portion of gravy before being served to hungry customers in London. 960 1280

  

Toff's of Muswell Hill

Toff's of Muswell Hill

Fresh fish and chips are fried and ready to be devoured at Toff's of Muswell Hill. 960 1280

  

New York City

New York City

New York City is a food lover’s paradise. With so many cultural influences, there is always something new and delicious to satisfy your appetite.  960 1280

Nisian Hughes / Getty Images, Nisian Hughes  

John's of Bleecker Street

John's of Bleecker Street

The pizza from John's of Bleecker Street is a New York treat —arguably the best pizza in the city. 960 1280

  

Katz's Delicatessen

Katz's Delicatessen

The legendary pastrami sandwich from Katz's Delicatessen is a must-try for foodies young and old. The New York landmark is the oldest working deli in the United States (since 1888!). 960 1280

  

Bourbon Street, New Orleans

Bourbon Street, New Orleans

Dusk falls over Bourbon Street in the French Quarter of New Orleans. While generally known for its outrageous nightlife (especially during Mardi Gras), NOLA is a food lover’s mecca, with Cajun cuisine inspired by unique local flavors. 960 1280

ROBYN BECK/AFP/Getty Images  

The Muffuletta Sandwich

The Muffuletta Sandwich

The muffuletta from Central Grocery is a sandwich with layers of salami, ham, cheese and olive salad that looks almost as good as it tastes. 960 1280

  

Creole Gumbo

Creole Gumbo

The Creole gumbo made by James Beard Award-winning chef Tory McPhail at Commander's Palace in New Orleans is loaded with seafood, sausage, rice and deliciousness. 960 1280

  

Pizza Rock (Las Vegas)

Pizza Rock (Las Vegas)

Just a few miles north of Paris (the casino, that is), you’ll find a true taste of Italy on the original Vegas Strip: Pizza Rock. Don’t be fooled by this 185-seat pizzeria’s rock ’n’ roll vibe, the tricked-out truck turned DJ booth, or the Vegas showmanship. Co-owner and chef Tony Gemignani is one of the most acclaimed pizzaiolos in the world, and he has not 1 but 9 ovens at his disposal.  960 1280

  

What to Order: The Mob Boss

What to Order: The Mob Boss

This Sicilian-style pizza is made in a New York-style East Coast pan, and it is BIG. Beneath the behemoth lies the “greatest dough on Earth,” which, at 72 hours old, has had a long time to ferment and rise, creating a light, airy crust with a delicious, complex flavor. And since this is The Boss we’re talking about, it’s topped with meat, meat and more meat  — Italian salami, pepperoni, Portuguese pork sausage and bacon, to be exact.


Watch: How to Make Pizza Rock's New York Pizza

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Paulie Gee's (Brooklyn, NY)

Paulie Gee's (Brooklyn, NY)

Brooklyn is known for having the best pizza in the country, and Paulie Gee's in Greenpoint is the best in Brooklyn. Chef Paulie Gee, who says he is a “pizza enthusiast first and foremost,” built his 1,000-degree, wood-fire pizza oven in 2007 and has been serving up blazing-hot slices ever since. 960 1280

  

What to Order: The Ricotta Be Kiddin’ Me and the Feel Like Bacon Love

What to Order: The Ricotta Be Kiddin’ Me and the Feel Like Bacon Love

Two of the chef’s favorites are the Ricotta Be Kiddin’ Me, a white pie with Italian fennel sausage, fresh basil, Canadian bacon and ricotta cheese, and the Feel Like Bacon Love, “because it combines some of my favorite things in life — tomatoes, butter and bacon.” But Paulie doesn’t use any old basil or tomatoes; he takes great care to keep his ingredients’ origins secret, including removing and burning the labels from the cans of tomatoes used in his red sauce. 960 1280

  

Matthew’s Pizza (Baltimore)

Matthew’s Pizza (Baltimore)

On the banks of the Chesapeake, Matthew’s Pizza in Highlandtown has been cranking out deep-dish, double-stuffed pies since 1943. It has its own breed of Maryland-style deep-dish, which you won’t get anywhere else in the country. 960 1280

  

What to Order: Anna’s Stuffed Pie and the Crab Pie

What to Order: Anna’s Stuffed Pie and the Crab Pie

Anna’s Stuffed Pie has not 1 but 2 layers of light, airy dough, tomato sauce (made with a secret, 71-year-old recipe), 2 kinds of Italian meet and lots of mozzarella — think of it as a stuffed pizza, not just a stuffed crust. And because Maryland means crab, you have to try the Crab Pie, which is made with chunks of Maryland’s famously sweet blue-crab meat, Old Bay, onions, shredded mozzarella and Argentine Reggianito cheese for a bit of tang. 960 1280

  

Apizza Scholls (Portland, OR)

Apizza Scholls (Portland, OR)

Apizza Scholls’ Neapolitan-style pies have old-country authenticity a-popping. Owner Brian Spangler is a savvy foodie, just like his Portland clientele, and he serves elevated takes on the classics that have them lining up outside the door. 960 1280

  

What to Order: The Bacon Bianca

What to Order: The Bacon Bianca

To call the Bacon Bianca a mere pizza is like saying a Lamborghini is just a car. Its signature dough — topped with house-cured bacon, slices of 100% whole-milk, aged mozzarella, pecorino-Romano cheese, chopped garlic and mixed herbs — gets put into the oven and rotated a quarter turn every 30 to 40 seconds to ensure the perfect bake. 960 1280

  

Pizza Luce (Minneapolis)

Pizza Luce (Minneapolis)

In the frequently frozen tundra of the Twin Cities, they emphasize the 3 C’s — care, comfort and carbs — and you can have all 3 with Pizza Luce’s hot, fluffy, can’t-get-enough pizza. After all, it gets very cold in Minneapolis, and this pizza was designed by chef Danny O’Brien as “something to keep you alive.” 960 1280

  

What to Order: Baked Potato Pizza

What to Order: Baked Potato Pizza

The chef’s signature whole-wheat dough is topped with a bushel of boiled baby red potatoes whipped to deliciousness, heavy whipping cream, salt, pepper and fresh-roasted garlic — and that’s just to make the garlic-butter sauce. To make it a proper “baked potato” pizza, it’s also stuffed with broccoli, Roma tomatoes, shredded cheddar and, of course, applewood-smoked bacon to give it that sweet, salty, bacon-y goodness. 960 1280

  

Via 313 (Austin)

Via 313 (Austin)

Deep in the heart of Texas, on the back patio of a bustling beer joint called Craft Pride, 2 Motown brothers are serving Detroit-style pizza at Via 313. What makes a Detroit pizza different from, say, a New York-style pizza? For starters, it’s square, not round, and it’s topped upside down — dough, cheese and then sauce, instead of dough, sauce, cheese. 960 1280

  

What to order: The Detroiter and the Cadillac

What to order: The Detroiter and the Cadillac

Its biggest seller, the Detroiter, looks simple but is a thing of beauty, from the cast-iron pans that come straight from the auto factory floor to the double dose of pepperoni. Another favorite, the top-shelf Cadillac pie, is a luxurious mix of sweet, salty and tangy  that’s not traditionally “Detroit,” with prosciutto imported straight from Italy, Gorgonzola, fig jam, fresh Parmesan and balsamic glaze.

Watch: See How to Make The Detroiter

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Alabama: White BBQ Sauce

Alabama: White BBQ Sauce

I love this stuff. When I think of Alabama, I think of piles of smoky BBQ chicken with deep bowls of Alabama white for dipping. 960 1280

David Lang  

Alaska: King Crab

Alaska: King Crab

Keep your caribou, your moose, your seal and your salmon, for my money the best food on earth is king crab -- in season, pulled live from the icy waters of Alaska and eaten immediately. And don’t let any of it go to waste: steam the knuckles in egg white and rice wine and season with soy sauce; make crab rice with the head and body; fry the legs with ginger and chilies. 960 1280

  

Arizona: Sonoran Hot Dogs and Fry Bread (Tie)

Arizona: Sonoran Hot Dogs and Fry Bread (Tie)

Chili meat sandwiches made with local fry bread are as good as eating gets. I have one and then use that as fuel as I drive to Nogales, my favorite Sonoran hotdog stand. 960 1280

  

Arkansas: Squirrel

Arkansas: Squirrel

The Hiawassee Squirrel Cook Off takes place every year in Bentonville, AR. Be there or be square. 960 1280

  

California: Sea Urchin

California: Sea Urchin

From Dungeness crab in the north to Grunion (a fish similar to sardines) in the south, it’s Cali’s coastline that lures me in. No sea urchin is better in the world than the huge, black-spike globes taken off the San Diego coast in season. None. 960 1280

  

Colorado: Lamb and Peaches (Tie)

Colorado: Lamb and Peaches (Tie)

Every spring, Colorado baby lamb (eaten just as it’s transitioning from being fed milk to grass) might be my favorite food in the state … wait, what about those mountain peaches? Hmm … tie game! 960 1280

Rich Freeda  

Connecticut: New Haven Pizza

Connecticut: New Haven Pizza

New Haven “apizza” -- pronounced A-BEET-ZA  -- period, end of discussion. I like to crush my Neopolitan-style pies at Frank Pepe’s or Sally’s. 960 1280

  

DC: Half smokes at Ben's Chili Bowl

DC: Half smokes at Ben's Chili Bowl

Sure, they’re junky and not the bespoke dogs so popular elsewhere, but with loads of raw onion they seriously can't be beat. 960 1280

By Josh Thompson CC BY-SA 2.0], via Wikimedia Commons  

Delaware: Muddle

Delaware: Muddle

Sure, the Carolinas claim fish stew known as muddle as their own, but the best version I ever had was on the beach in Delaware served with saltines and piles of corn pudding and cracked crabs. 960 1280

  

Florida: Key Lime Pie

Florida: Key Lime Pie

Key Lime pie is my favorite and this is my list. End of discussion. 960 1280

  

Georgia: Pecan Pie

Georgia: Pecan Pie

Sure, I’ll take your peach pie, your ham and biscuits, your boiled peanuts and fried green tomatoes … but for me, Georgia’s pecan pie is the best. They even call it Karo pie after the corn syrup in the recipe. Love. 960 1280

  

Hawaii: Ahi Limu Poke

Hawaii: Ahi Limu Poke

Fresh-cut tuna seasoned with sesame oil, soy, seaweed and, for me, a spritz of citrus and I am all good brah. 960 1280

  

Idaho: Baked Potato

Idaho: Baked Potato

Don’t feel bad Idaho, your baked potato comes loaded and stuffed from the fixin’s bar. Oh, and served alongside some of your world-class grilled elk there is no finer food on earth. 960 1280

  

Illinois: Chicago-Style Hot Dog

Illinois: Chicago-Style Hot Dog

Considering that I am a New Yorker, Chicago pizza is off the table. Luckily, my favorite food is the hot dog and no state on earth has more hot dog eateries per capita than Illinois. I love a great Chicago Dog: Wolfy’s or Superdawg or Franks ‘n Dawgs for the win. 960 1280

  

Indiana: Hoosier Sugar Cream Pie

Indiana: Hoosier Sugar Cream Pie

Sugar. Cream. Pie. Done. 960 1280

  

Iowa: Eskimo Pie

Iowa: Eskimo Pie

It might seem like an unlikely choice for Iowa, but did you know the Eskimo Pie was invented by Christian Nelson in Onawa, Iowa who franchised his idea in the Roaring ‘20s after the encouragement of candy god Russell Stover? 960 1280

  

Kansas: Kansas City BBQ

Kansas: Kansas City BBQ

Kansas City was the home of great stockyards once, and much of the northern migration of Black America passed through here, so the BBQ scene is like the greatest hits of what the south has to offer. Q39, LC’s, Jacks Stack, Joe’s, BB’s Lawnside -- and that’s just one day of eating for me in Kansas City alone! 960 1280

  

Kentucky: Bourbon

Kentucky: Bourbon

Bourbon counts as a food because it’s brown. And brown is the color of flavor. Don’t question me on these issues. 960 1280

  

Louisiana: Gumbo

Louisiana: Gumbo

Nothing reflects the history of our country better than gumbo. Nothing. And here in Louisiana it’s cooked better than anywhere else. 960 1280

  

Maine: Lobster Roll

Maine: Lobster Roll

Lobster Rolls are in my all-time top 10 foods. I eat 2 a day when I visit my dad every month. From Reds in Wiscasset to Five Islands Lobster Company to Eventide to the shack nearest you, the lobstah’ roll is without peer. 960 1280

  

Maryland: Crab

Maryland: Crab

Softies, crab cakes and cracked-steamed blues seasoned with Old Bay. Maryland, I love you. 960 1280

  

Massachusetts: Clam Chowder

Massachusetts: Clam Chowder

I wanted to go so many places with this one, but at end of the day the Chowdah capital of the world is Massachusetts. Runner up goes to NECCO wafers, my favorite candy and a Mass original for 150 years. 960 1280

  

Michigan: Cherry Pie

Michigan: Cherry Pie

Michigan cherry pie -- holy, sweet baby Jesus -- it’s beyond superb. 960 1280

  

Minnesota: The Jucy Lucy

Minnesota: The Jucy Lucy

The New York Times finally got something wrong with the grape salad debacle, but the Jucy Lucy (a burger with molten cheese in the middle of the patty as well as on top) is all ours. 960 1280

  

Mississippi: Natchez-Style Grits

Mississippi: Natchez-Style Grits

Natchez-style grits, baked and loaded with cheese and served with some real Mississippi barbecue are where it’s at. 960 1280

  

Missouri: Gooey Butter Cake

Missouri: Gooey Butter Cake

Fried Ravioli was invented here, and local river fish are superb, but Ooey Gooey Butter Cake is the crack cocaine of desserts. 960 1280

  

Montana: Huckleberry Pie

Montana: Huckleberry Pie

One night in Montana, I ate a pitchfork bison steak fried in a kettle of lard over an open fire and it blew my mind, but the fresh huckleberry pie afterwards still haunts me at night. 960 1280

  

Nebraska: Rocky Mountain Oysters

Nebraska: Rocky Mountain Oysters

If you have an adventurous palate and want to give Rocky Mountain oysters, aka bull testicles, a try, Nebraska is the place to go. Round the Bend Steakhouse in Ashland has hosted an annual Testicle Festival since 1993 where they serve up Rocky Mountain oysters and call them "bull fries." 960 1280

Rhett Muller / Red Thread  

Nevada: Las Vegas Sushi

Nevada: Las Vegas Sushi

Nothing says Las Vegas like eating sushi before hitting the gaming tables. Famed Japanese chef Masa Takayama creates a $240 appetizer that some consider a work of art at BarMasa, if that tells you anything about what to expect at this restaurant. Toro, also known as the belly of wild bluefin tuna, is a must. 960 1280

Ethan Miller  

New Hampshire: Sunday Turkey Dinner

New Hampshire: Sunday Turkey Dinner

The seafood in New Hampshire is amazing, but their real food heritage lies inland in the traditional Yankee food category. Puritan settlers from England brought their own cooking traditions, like baked beans, baked turkey, and apple pie, and stole some classics from the Native Americans, who used corn meal in skillet cake, all kinds of fish in chowders and clam bakes and boiled maple sap. So let’s give New Hampshire the “Sunday turkey dinner while watching the football game.” 960 1280

Adam Rose  

New Jersey: Taylor Ham

New Jersey: Taylor Ham

Some of the best seafood, tomatoes and corn on the planet comes from the Garden State, but it’s Taylor Ham, the original Jersey pork roll, that I love most. 960 1280

  

New Mexico: Hatch Green Chile

New Mexico: Hatch Green Chile

Hatch Green Chiles roasted and chopped on anything or turned into green chile salsa. 960 1280
New York: Smoked Fish and Bagels

New York: Smoked Fish and Bagels

This is my list, and for me, NYC is the greatest food town on earth. Smoked fish piled on bagels ranks up there with the classic NYC burger, Chinese food or a slice of pizza on any list of mine. I love you, "New Yawkh." 960 1280

  

North Carolina: Whole Hog

North Carolina: Whole Hog

North Carolina whole hog served with their classic vinegar slaw and mustardy BBQ sauce is superb. 960 1280

  

North Dakota: Sugar Beets

North Dakota: Sugar Beets

Sorry North Dakota, but lets be honest, your sugar beets are without a peer. We will give you White Bread with Sour Cream-Green Onion salad as a runner up, because I love it every time I see it on the menu. 960 1280

  

Ohio: Polish Boy at Seti’s

Ohio: Polish Boy at Seti’s

Cincinnati chili is cinnamon spiked. Pierogies and Friday fish fries are also superb here, but the Polish Boy at Seti’s is all yours; own that thing!! 960 1280

  

Oklahoma: Chicken-Fried Steak

Oklahoma: Chicken-Fried Steak

The best chicken-fried steak with creamy gravy ever is found all over Sooner Land. 960 1280

  

Oregon: Fish-Sauce Wings at Pok Pok

Oregon: Fish-Sauce Wings at Pok Pok

The easy answer here would be oysters, or salmon, or any of a hundred foods that Oregon is famous for such as Prince Puckler’s hot fudge sauce or Voodoo Donuts … but I’m making a list for a new generation and I’m going with Andy Ricker’s fish-sauce wings at Pok Pok. 960 1280

  

Pennsylvania: Roast-Pork Sandwich

Pennsylvania: Roast-Pork Sandwich

Cheesesteaks, sure, but I prefer the roast-pork version at John’s in Philly, the greatest sandwich town on earth. 960 1280

  

Rhode Island: Coffee Milk

Rhode Island: Coffee Milk

Coffee Milk, even better in a cabinet (or milkshake). Gaggers (weenies) are pretty awesome in Little Rhody, and of course so are all things clam … but I gotta go with my coffee milk. 960 1280

  

South Carolina: Shrimp and Grits

South Carolina: Shrimp and Grits

Sure, Rodney Scott makes BBQ here, and boiled peanuts and sweet muscadine grapes are without equal, but this land is Shrimp-and-Grits territory for me. Plain and simple. Oh, and Martha Lou’s beans. 960 1280

  

South Dakota: Chislic

South Dakota: Chislic

Chislic is weird, but delicious. This meaty stunner is made by deep-frying cubed red meat, dipping it in garlic salt and serving it with saltines. 960 1280

Tara Donne  

Tennessee: Hot Chicken

Tennessee: Hot Chicken

So much to choose from, but you gotta go with the people’s choice and they have spoken: Nashville HOT CHICKEN baby! 960 1280

  

Texas: Brisket

Texas: Brisket

Texas is all about the beef, and real Texas BBQ is all about beef brisket. 960 1280

  

Utah: Funeral Potatoes?

Utah: Funeral Potatoes?

Utah, you make this so hard, your official State Snack is Jell-O. But you love to gather at potlucks and funeral potatoes -- a traditional Mormon casserole consisting of hash browns, cheese, onions, cream soup, sour cream and butter, topped with crushed potato chips -- seem like a natural pick here. 960 1280

  

Vermont: Ben & Jerry’s

Vermont: Ben & Jerry’s

Maple syrup would be an easy answer, but I think Canada owns that one. I’m going with Ben & Jerry’s, the state’s most popular export besides Phish. 960 1280

  

Virginia: Country Ham With Biscuits

Virginia: Country Ham With Biscuits

Need I say more? 960 1280

  

Washington: Oysters

Washington: Oysters

Your oysters are the best. Period. I know it’s hard to hear for all the other states, but it’s true. 960 1280

  

West Virginia: Pepperoni Rolls

West Virginia: Pepperoni Rolls

All the hunting and fishing I do in my FAVORITE state makes me want to offer up a hundred of my campfire favorites, from chicken-fried squirrel to whole-roasted venison, but pepperoni and tomato rolled in store-bought bread or croissant dough is the thing here. If someone makes you them homemade. even better. 960 1280

  

Wisconsin: Cheese Curds

Wisconsin: Cheese Curds

Cheese curds and brats, double down and eat them at the same time. 960 1280

  

Wyoming: Steak

Wyoming: Steak

The best steak I ever ate was on a dude ranch in Wyoming. It was grass fed, aged 4 months and grilled over dying embers to become a charred, rare piece of beefy intensity. Thank you, Wyoming. 960 1280

  

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