State Plate

Taylor visits his home state, Alabama, and samples fresh seafood dip, fried green tomatoes, fried okra, white BBQ sauce, and Lane cake.

Taylor tastes his way through Vermont and creates a plate of cheddar cheese, glazed ham, fiddlehead ferns, common crackers, and apple pie.

Missouri is Taylor's destination, and he tries toasted ravioli, BBQ pork steak, pork and beans, butter cake, and a crispy waffle cone.

Taylor heads to The Empire State for Waldorf salad, salt potatoes, Utica greens, classic steak, and - of course - New York cheesecake.

Iowa beckons Taylor, where he learns the art of hog calling and samples ham balls, succotash, a pork tenderloin sandwich, and rhubarb pie.

Taylor visits the home of the blues to create a Mississippi plate of catfish, hushpuppies, black-eyed peas, mud pie, and the Koolickle.

After foraging, fishing, and baking in Minnesota, Taylor builds a plate of morel mushrooms, walleye fish, hot dish, lefse, and Bundt cake.

Taylor creates a Pennsylvania state plate with mushrooms, a Philly cheesesteak sandwich, soft pretzels, chow-chow, and shoofly pie.

Taylor visits the Pacific Northwest to make an Oregon state plate of pears, Dungeness crab, truffles, hazelnuts, and marionberry pie.

In South Dakota, Taylor sorts sheep and samples chislic, bison steaks, wild asparagus, and delicious double desserts: wojapi and kuchen.

Seafood is on the menu when Taylor visits Maryland to taste coddies, blue crab, fresh oyster stew, beaten biscuits, and Smith Island cake.

Taylor heads to Washington State, where he samples geoduck, Coho salmon, stewed apples, raspberry tart, and a perfect shot of espresso.

Taylor races to The Bluegrass State, where his plate holds Benedictine spread, burgoo, spoon bread, a Kentucky Hot Brown, and bourbon balls.

Rhode Island is a small state with big tastes, and it's where Taylor tries calamari, stuffies, johnnycakes, donut cake, and coffee cabinet.

Ohio is the destination, and here Taylor tastes buckeyes, baby Swiss cheese, Cincinnati chili, Polish pierogi, and pawpaw the state fruit.

Taylor celebrates New Jersey's diner culture with Italian hot dogs, pork roll sandwiches, Sloppy Joes, disco fries, and saltwater taffy.

Athlete Bob Knight joins Taylor in Montana, where the state plate is filled with pasty, trout, wheat bread, lentils, and huckleberry pie.

Taylor explores North Carolina's Southern staples of muscadine jelly, true BBQ, kilt lettuce and onions, coleslaw, and sweet potato pie.

Taylor journeys to New Hampshire to savor pumpkin soup, venison, mashed white potatoes, yogurt salad dressing, and apple cider doughnuts.

The heat is on in New Mexico, where Taylor tries green chile stew, carne adovada, calabacitas, stuffed sopaipillas, and pion brittle.

Exploring the bounty of North Dakota, Taylor discovers clover honey, Northern Pike, barley risotto, chokecherry sauce, and sunflower pie.

Taylor tries classic eats in Connecticut, and enjoys oysters, steamed cheeseburgers, lobster rolls, white clam pizza, and ice cream soda.

In Nevada, Taylor heads to its legendary buffets and samples shrimp cocktail, prime rib, crab legs, rainbow sushi rolls, and gateau Basque.