Missouri’s Ozark Mountains are known for their lush wilderness and popular tourist destinations. But what about the food? Like much of Ozark culture, the cuisine remains deeply misunderstood and shrouded in stereotypes. From deep in the forest to upscale restaurants, these food lovers are preserving the Ozarks' past and charting its future.

In 1948, Phillip Sollomi debuted an Italian vinaigrette at his Kansas City fried chicken restaurant, the Wishbone. An immediate hit, the salad dressing formed the foundation for an empire: You can find that iconic Wish-Bone bottle in nearly every supermarket in the country. Decades after Sollomi left the company, his family has returned to the city to reclaim their legacy.

Missouri is home to more black walnut trees than any other place in the world. Its wild nature and distinct flavor means the black walnut often gets passed over for more popular European varieties — the kinds you normally see in grocery stores and restaurants. But these Missourians are making sure that the state’s native nut, and its importance to the culture of this region, gets its day in the sun.

Is there any other regional pizza in the country that elicits as much debate and shame as St. Louis-style? A square-cut, thin-crust pie topped with ooey, gooey Provel cheese, this unconventional pizza is the result of decades of St. Louis ingenuity — and yet, even many locals apologize for their unique creation.

The St. Louis World’s Fair of 1904 forever changed modern American cuisine — popularizing foods like the ice cream cone, hamburgers and iced tea. But what aren't we remembering about this international affair?

No Midwestern cookout is complete without a delicious chili or dip simmering in a Crock-Pot. But when the device was first unveiled by a Kansas City company in 1971, it promised something more: freedom.

George Washington Carver is slotted in American history lessons as "the peanut guy." But the Missourian led a revolution in biofuels, food trucks, plant-based meats, alternative medicines, and even civil rights.

In the 1960s, Chinese American chef David Leong invented his own version of American fried chicken and gravy. But what started as one man's savvy business decision became a hit dish for hundreds of restaurants around Springfield, Missouri.

For eight decades, an egg sandwich has been a beloved part of St. Louis cuisine — but it's more than just a unique dish. It tells the story of immigrants who arrived in Missouri and “cooked to survive.”

Missouri's rich history of grape-growing and wine-making are best experienced in Hermann, home to some of the country's oldest wineries.

If you love French wine and the Napa Valley region of California, then you should really thank Missouri — specifically, the work of a few Missouri winemakers and scientists who saved the industry at a pivotal moment.

Explore the best of Missouri barbecue with this list of the top spots for authentic burnt ends, pig snoot and more.