10 Foods That Make the State  


8. Chicago-style deep-dish pizza, Illinois

Whoever invented deep-dish pizza, we wish they were alive today so we could give them a big old hug, or at least a high five. It was the year 1943 when this style of pizza was invented. Ike Sewell and Ric Riccardo opened Pizzeria Uno in Chicago’s North Side neighborhood, and served up a new style of pizza with a deeper dish, crunchier crust and inverted layers. The deep-dish style pizza was invented and Chicago and the rest of the American world never looked back. What exactly goes into this process though? The cake-like pan in which the pizza is cooked in is first coated in olive oil, and then topped with a flour dough mixture. Before hitting the oven, a layer of sliced mozzarella is covered with vegetables and meats, typically Italian sausage, and then topped with a sweet layer of crushed tomatoes. The inverted layers of ingredients prevent the cheese from burning, while the meat, vegetables, sauce and crust marry their flavors, leading to one incredible pie.

Deep Dish Pizza

7. Crab Cakes, Maryland

The Chesapeake Bay is known country-wide for its sweet-fleshed blue crabs and crab cakes quickly became the state food here. Before they became popular though, crabs were not widely eaten as they were considered too dangerous and difficult to eat. However as time went on fisherman began to master the technique of getting the meat out of the shell, and thus crab meat was in abundance. The term “crab cake” was first coined by Crosby Gaige in the 1930s. In his cookbook titled, New York World’s Fair Cook Book, he finally gave the popular recipe a name: “Baltimore Crab Cakes”. This fishcake is composed of crab meat, bread crumbs, milk, mayonnaise, eggs, seasoning, and may contain red or green peppers. The cake is then sautéed, baked, grilled or broiled, turning it into a delicious seafood treat.

Crab Cakes
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