Benne wafers are thin, crisp Charleston cookies made with sesame seeds, butter, sugar, and a little Lowcountry history in every snap.

Chicken bog is a South Carolina rice dish made with chicken, smoked sausage, rice, and seasonings cooked together until soft, savory, and deeply comforting.

Hoppin’ John is a South Carolina rice-and-peas dish made with field peas or black-eyed peas, rice, pork, and seasonings.

Hush puppies are little balls of cornmeal batter fried until crisp outside and tender inside.

Lady Baltimore cake is a grand Charleston-style white layer cake filled with dried fruit and nuts and covered in fluffy boiled frosting.

Lowcountry boil, also called Frogmore stew, is a one-pot feast of shrimp, sausage, corn, and potatoes boiled with seasoning and dumped onto a table for everyone to share.

A South Carolina pimento cheeseburger is a juicy burger topped with creamy, tangy pimento cheese instead of a plain slice of cheese.

Pine bark stew is an old South Carolina fish stew made with freshwater fish, potatoes, onions, bacon, tomatoes, and seasonings.

She-crab soup is a rich Charleston soup made with crab meat, cream, sherry, and traditionally crab roe.

South Carolina smoked fresh ham is an uncured pork hindquarter seasoned and smoked low and slow until smoky, lean, and sliceable.