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Isaly’s Chipped Chopped Ham BBQ
It’s not pulled pork. It’s not a sloppy joe. We break down the Ohio Valley classic: razor-thin chipped ham simmered in a tangy-sweet BBQ sauce, piled high on a soft bun.
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Ohio Shredded Chicken Sandwich (“Hot Chicken”)
It’s not pulled pork. It’s not chicken salad. We break down the nostalgic Ohio concession stand classic—creamy, slow-cooked chicken thickened with Ritz crackers and served hot on a soft bun.
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Cincinnati Opera Creams
Long before the candy bar, Cincinnati had the Opera Cream. Born in the historic candy shops of Over-the-Rhine and served during intermissions at Music Hall, these rich fondant centers dipped in dark chocolate are the definition of old-school elegance. Here is how to make the Queen City’s signature sweet at home.
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Lake Erie Yellow Perch (The North Coast Fry)
The Friday Night Fish Fry is a religion in Northern Ohio. We share the authentic North Coast method: sweet Lake Erie Yellow Perch, lightly breaded in cracker meal and fried to golden perfection.
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Barberton Fried Chicken (The Serbian Fry)
The ‘Chicken Capital of the World’ is right here in Ohio. We break down the authentic Serbian method: lard-fried, no batter, and served with the legendary ‘Hot Sauce’ rice.
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Akron Sauerkraut Balls (Ohio’s Original Tailgate Appetizer)
Before wings ruled the parking lot, Ohio had Sauerkraut Balls. We break down the Hall-of-Fame recipe: savory pork sausage, tangy kraut, and cream cheese, deep-fried into the ultimate game day snack.
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Shaker Lemon Pie
The 19th-century Shakers didn’t believe in waste, and they didn’t believe in shortcuts. This authentic Ohio pie uses the whole lemon—rind, pith, and all—cured in sugar for 24 hours to create a bold, bittersweet masterpiece. It’s a recipe that requires zero skill, but demands absolute patience.
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The Waldo Fried Bologna Sandwich
Forget the sad, curling pink disks from your school lunch tray. In the village of Waldo, bologna isn’t a deli meat—it’s a steak. We’re talking a half-inch slab of processed defiance, griddled until it’s charred, smoky, and angry. Stacked with onions, pickles, and melted jack cheese, it’s a sandwich that doesn’t apologize for what it is. It’s cheap, it’s heavy, and it’s the undisputed king of Central Ohio dive bars. Here is how to give bologna the respect it demands.
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City Chicken (The “Chicken” Is A Lie)
The greatest trick the Rust Belt ever pulled was convincing the hungry that this was poultry. Born in the shadows of Cleveland steel mills and Youngstown factories during the lean years, City Chicken is a delicious hustle. It’s pork disguised as a drumstick—breaded, fried, and skewered to hide the truth. It was a lie born of necessity, but it tasted so good we kept eating it long after the hard times rolled on. Here is how to cook the deception.
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Classic Ohio Buckeyes (The Flagship Recipe)
The absolute non-negotiable flagship recipe. Smooth peanut butter centers, crisp chocolate, and the iconic ‘eye.’ If you only learn one Ohio dessert, this is it.
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The Definitive Ohio Playbook to Cincinnati Chili
The definitive guide to Ohio’s most polarizing dish. We break down the ‘No-Browning’ rule, the secret spice profile (it’s not just chocolate), and how to execute the perfect 5-Way for your next game day.
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The Cleveland Polish Boy (Ohio’s Aggressive Sandwich)
Ohio’s most aggressive sandwich. Grilled kielbasa, crispy fries, coleslaw, and BBQ sauce jammed into one sturdy bun. We break down the definitive ‘North Coast’ method for the ultimate stadium food.
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Cincinnati Goetta
In the Queen City, breakfast isn’t a suggestion; it’s a contract. Meet Goetta. It’s not pretty, it’s not light, and it definitely isn’t Scrapple. It’s a brick of pork and steel-cut oats, seasoned hard and fried until it snaps back at you. This is the heavy hitter of Ohio mornings—a dish born from hard times that ended up tasting like victory. Here is how to make the crispest slice in the Midwest.
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Schmidt’s-Style Jumbo Cream Puffs (German Village Legend)
Size matters in German Village. These aren’t delicate French pastries; they are softball-sized legends stuffed with a mountain of whipped cream. This is the Columbus icon that requires a fork, a nap, and zero apologies. Here is the playbook for baking the heavyweights of the Ohio dessert world.
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Tony Packo’s Chili Dog (The Hungarian Dog)
The chili dog that put Toledo on the map. We break down the MAS*H legend: Hungarian sausage, sturdy poppy seed buns, and a spicy, paprika-heavy chili sauce.
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Johnny Marzetti Casserole
The Columbus Classic Johnny Marzetti Casserole If Ohio had an “everybody-wins” comfort-food trophy, Johnny Marzetti would be hoisting it at midfield. Prep Time20 Mins Cook…
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Ohio Valley “Square” Pizza
East Ohio’s most controversial slice. We break down the ‘Steubenville Style’—thick square crust, tangy sauce, and the signature cold provolone finish that divides the state.
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Amish Fry Pies (Fried Fruit Hand Pies)
In Ohio’s Amish Country, the pie doesn’t wait for an oven. We share the authentic Holmes County recipe for Fry Pies—golden, hand-held fruit pies that are glazed while hot.
