Minnesota

With over 10,000 lakes and more shorelines than California, Florida, or Hawaii, Minnesota's natural bounty shapes its cuisine. This fertile, water-rich landscape enabled indigenous crops like hand-harvested wild rice, now the official state grain (even though it's actually a grass seed). As European immigrants settled, they brought flavors that mingled with Native traditions.

Scandinavian arrivals introduced specialties like lefse flatbread and fruit-stuffed kringle pastries. German influences birthed the humble hotdish casserole—economical one-dish meals made in 9x13 pans embraced by thrifty farm families. That same 9x13 dish is also used for beloved bar desserts, like lemon bars and Scotcheroos.

Minneapolis claims credit for the bundt cake's 1950s resurgence and the oozy, cheese-stuffed Juicy Lucy burger. From city bakeries piled with bars to fall orchards providing apples for crisps and pies, Minnesota food has many distinctive flavors.