Maryland crab cakes are traditionally seasoned with Old Bay seasoning.
It's a blend of spices used to season many New England seafood dishes, and it's made with paprika, salt, pepper, and a variety of other spices. Learn how to make your own blend here.
Classic buffalo sauce is made with melted butter, vinegar, worcestershire, garlic, cayenne, and hot sauce (although different regions have different recipes).
Learn how to make the classic wing sauce here.
Key lime pie filling is made with egg yolks, sweetened condensed milk, and (of course) key lime juice.
The base is mixed up, baked in a crust, and topped with meringue. Learn how to make it here.
Connecticut-style lobster rolls are never made with mayonnaise (mayonnaise is saved for the Maine-style rolls).
Learn how to make a classic Connecticut-style roll here.
Chicken fried steak is made with cubed round steak.
The term cubed refers to a steak that has been tenderized by pounding or piercing small holes into it. Learn how to make it here.
Classic apple pie is made with a ratio of three parts flour, two parts fat (butter, lard, or shortening), and one part ~very cold~ water.
A pinch of salt (and sometimes sugar) can also be added. Learn how to make it here.
For the juiciest burger, use ground beef with 30% fat.
While the type of beef you use depends mostly on personal taste, most experts agree that the classic (and best) burger is made with 30% fat.
Philly cheesesteak is most commonly made with thinly sliced ribeye.
It's loaded into a crusty hoagie roll and topped with melted cheese. Learn how to make it here.
New England clam chowder is milk or cream-based while Manhattan clam chowder is stock-based.
Rhode Island, New Jersey, and Delaware are other popular styles of clam chowder, but New England and Manhattan are the most popular. Learn more about the different styles here.
Mac and cheese is usually made with a mornay sauce (which is milk or cream thickened by a roux). If you were to make mac and cheese with just cheese, it wouldn't be creamy.
Learn how to make classic mac and cheese here.
Classic southern grits are made with four parts liquid to one part grits (AKA ground cornmeal).
Stock, milk, or water is most commonly used to cook the grits ― and finishing with cheese is a must. Learn how to make them here.
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