State Plate

Taylor explores tropical Hawaii, searching for some aloha spirit and discovering musubi, kalua pig, taro, Meli Kalima pineapple, and haupia.

South Carolina serves Taylor some history and happiness in she crab soup, a Lowcountry Boil, collard greens, sweet tea, and Benne Wafers.

Taylor goes to Delaware for first-rate watermelon, chicken and slippery dumplings, boardwalk fries, lima beans, and peach crumble pie.

Taylor builds up an Appalachian appetite in West Virginia with pepperoni rolls, brook trout, ramps, buttermilk biscuits, and apple dumpling.

In the center of the US, Kansas, Taylor finds savory bierock, burnt beef ends, zwiebach, creamed spinach, and sour cream and raisin pie.

Taylor takes a road trip through Michigan for tart cherries, wild rice, celery, an explosive fish boil, and the Polish treat called paczki.

History is on the menu in Virginia as Taylor tries peanut soup, sugar toad, Virginia country ham, bronzed flounder, and colonial chocolate.

Taylor heads to the Hoosier State of Indiana for a plate filled with corn dogs, duck, corn on the cob, stewed tomatoes, and sugar cream pie.

Arkansas shows Taylor some of its inventions, including cheese dip, long-grain rice, fried pickle, corned beef sandwiches, and possum pie.

Taylor explores Utah, where he digs in to salt-crusted beef tenderloin, Jell-O salad, funeral potatoes, fry sauce, and tart cherry cookies.

Taylor finds musical and culinary connections in Tennessee with Nashville hot chicken, BBQ ribs, green beans, cornbread, and banana pudding.

Taylor heads to Idaho for caviar, baked potatoes, Basque chicken croquetas, finger steak and a sweet surprise: the Idaho ice cream potato.

Taylor goes roaming in Wyoming, where he enjoys a plate of buffalo jerky, baked beans, soda bread, elk tenderloin, and a cowboy cookie.