State Plate with Taylor Hicks, North Dakota

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In Minnesota, Taylor samples morel mushrooms, walleye fish, hot dish, lefse and Bundt cake.

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In South Dakota, Taylor samples chislic, bison steaks, wild asparagus, wojapi and kuchen.

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In Pennsylvania, Taylor samples a cheese-steak sandwich, soft pretzels, chow-chow and shoofly pie.

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In Maryland, Taylor samples coddies, blue crab, oyster stew, beaten biscuits and Smith Island cake.

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In Oregon, Taylor Hicks samples pears, Dungeness crabs, truffles, hazelnuts and marionberries.

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In Washington, Taylor Hicks samples geoduck, Coho salmon, stewed apples, raspberries and espresso.

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Taylor samples Alaskan favorites such as reindeer hot dogs, pickled kelp and king salmon.

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Taylor samples Cornish pasties, trout, lentils, wheat and huckleberries in Montana.

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Taylor samples honey drizzled cornbread, sunflower pie and other iconic foods in North Dakota.

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Taylor samples Rhode Island's most iconic foods, such as calamari and a "coffee cabinet."

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Taylor samples iconic diner foods in New Jersey, such as a sloppy Joe and disco fries.

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In Ohio, Taylor samples baby Swiss cheese, pierogis, Cincinnati chili, pawpaws and buckeye candies.

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In Kentucky, Taylor samples Benedictine spread, burgoo, a Hot Brown sandwich and bourbon balls.

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In North Carolina, Taylor samples barbeque, coleslaw and sweet potato pie.

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In New Hampshire, Taylor samples pumpkin bisque, grilled venison, yogurt and apple cider donuts.

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Taylor Hicks tastes his way across Connecticut in search of the state's most iconic foods.

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Taylor fills up his plate with Hatch chile stew, carne adovada and other New Mexico favorites.

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Taylor tries smoked shrimp cocktail, snow crab legs, rainbow sushi and prime rib in Nevada.