State Plate

Taylor and Maureen head to The Sunshine State for swamp cabbage, stone crabs, alligator bites, kumquats, and, of course, key lime pie.

The Arizona frontier beckons Taylor with lamb stew, Navajo fry bread, chimichangas, tepary beans, and sweet prickly pear cactus candy.

Illinois scoops Taylor surprises like popcorn, beef sandwiches, deep-dish pizza, Chicago-style hot dogs, and an original ice cream sundae.

Booyah! Taylor discovers Wisconsin pride in squeaky cheese curds, bratwurst, sauerkraut, a pot of chicken booyah, and fruity kringle pastry.

Taylor hits the high seas in Maine with a plate of soft-shell clam steamers, bean-hole beans, potatoes, lobster rolls, and blueberry pie.

Taylor sets his sights on Massachusetts for fresh clam chowder, fish and chips, Boston baked beans, bulkie rolls, and Boston cream pie.

In the Lone Star State, Taylor chows on barbecue brisket, cowboy-style pan de campo, chili, sweet-onion casserole, and Texas sheet cake.

Taylor is in Louisiana where jazz is cool, food is hot and his plate has crawfish, rice, po' boys, gumbo, jambalaya, and beignets.

Taylor touches down in Nebraska for a plate packed with steak, corn, cheese frenchees, popcorn balls, and a dessert called a kolache.

Things heat up in Colorado as Taylor roasts green chilies, picks cantaloupe, tastes sweet corn, and samples famous Rocky Mountain oysters.

Taylor shakes things up in California (even almond trees!) as he harvests artichokes, grafts avocados, and tastes cioppino and sourdough.