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The Best Pizza in All 50 States

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Though cities like New York and Chicago are most renowned for their pizza, every state in the U.S. has their own standout favorite. Whether it is a slice for the road, a piping hot pie, or a creative concoction of rare ingredients, there's a reason pizza is universally loved. Check out our list of must-try pizza in all 50 states.

1. ALABAMA // MATER'S PIZZA AND PASTA EMPORIUM

Location: Gadsden and Albertville, Alabama

COURTESY MATER'S PIZZA AND PASTA EMPORIUM

Since 1978, Gadsden’s Mater’s Pizza has been serving their "world famous" pasta and pizza. Using fresh, homemade dough and a signature blend of cheeses, Mater's is a family favorite in the town's historic district. They expanded the original location to include the Oyster Bar, and have a game room and TVs throughout the restaurant. A second location in Albertville opened in 2013.

2. ALASKA // MOOSE'S TOOTH PUB AND PIZZERIA

Location: Anchorage, Alaska

If you find your stomach rumbling while you’re driving along Seward Highway in Anchorage, stop in Moose's Tooth for breadsticks, oven-baked sandwiches, salad, and of course, gourmet pizza. Meat lovers will enjoy The Classic, which comes with heaping piles of pepperoni, Italian sausage, mushrooms, mozzarella, provolone and marinara sauce. Be sure to also try one of the 40 beers (or two sodas) crafted by their own Broken Tooth Brewing.

3. ARIZONA // PIZZERIA BIANCO

Location: Phoenix, Arizona

COURTESY PIZZERIA BIANCO

When you think of great pizza, Arizona may not immediately come to mind, but James Beard-awarded chef Chris Bianco changed that when Food & Wine called his first restaurant "arguably the best pizza in America" in 2009. A former New Yorker who headed west to work with farm-to-table champion Alice Waters, Bianco opened his own shop in 1988 and later expanded Pizzeria Bianco in downtown Phoenix. His simple and delicious pies, like the Biancoverde, use fresh, homegrown ingredients like fresh mozzarella, Parmigiano-Reggiano, ricotta, and arugula. For $3 more, add some wood roasted mushrooms for a slice of heaven in the desert.

4. ARKANSAS // VINO’S

Location: Little Rock, Arkansas

There may be no greater combination than a slice of pizza with an ice cold beer. At Vino’s pub and brewery, you can grab hand-tossed slices combined with a long list of toppings from ham and extra cheese to chopped garlic and fresh meatballs, all served on a hot and crispy New York-style thin crust. Enjoy your slice with a medium-bodied Firehouse Pale Ale, or a house-brewed Razor Bock.

5. CALIFORNIA // BARONE'S PIZZERIA

Location: Woodland Hills, California

For three generations, Barone's has been serving piping hot, rectangular pizzas (tagline: "We don't cut corners") to Southern California. Started by a few siblings in 1945 and using their grandparents' recipes from Sicily and Naples, Barone's combines fresh dough, homemade Italian sauce, and a secret cheese blend into their delicious pizzas—which once brought legends like Frank Sinatra and John Wayne to eat regularly. Start off with some fried zucchini or meatball sliders and then dig in to their specialty House Marguerite pizza (available at their Westlake Hills location). They have a list of ingredients to make your own pie, and also offer pizzas that are gluten-free.

6. COLORADO // DOWNSTAIRS AT ERIC’S

Location: Breckenridge, Colorado

If you happen to find yourself in the beautiful mountain town of Breckenridge, follow the locals’ advice and grab some grub at a family-friendly sports bar (and arcade) that has been serving Coloradans since 1989. At Downstairs At Eric’s, start off with some sweet chili wings, potato skins, or fried jalapeños stuffed with cream cheese. Take a chance on the Garbage Pizza, the house favorite which has a little bit of everything.

7. CONNECTICUT // FRANK PEPE PIZZERIA NAPOLETANA

Location: Various locations, Connecticut

If you are craving the variety of crispy, thin crust pizza referred to as New Haven-style thanks to Frank Pepe's original location, make sure to try the tomato pie at Frank Pepe Pizzeria Napoletana. Since 1925, Pepe has been using coal-fired ovens to create a "crisp, charred, chewy crust" on pizza pies. The original tomato pie is made using simple ingredients—just tomatoes, grated Pecorino Romano, garlic, oregano, and olive oil—and is still available on the menu. (With or without anchovies.) Try the white clam pie, which over the years has become the most famous, with its flaky crust covered in olive oil, oregano, garlic, grated cheese and fresh littleneck clams.

8. DELAWARE // MARGHERITA'S PIZZA

Location: Newark, Delaware

On any given night, you’ll find college kids swarming this pizza joint, which is conveniently located on Main Street at the heart of the University of Delaware. It’s not just the location that makes this cheesy oasis so popular: The college staple churns out some of the best pizza in the state. You can find a wide variety of specialty slices behind the counter, but if you want something really special, order a pie of the White Buffy: a white pizza covered in buffalo chicken and slathered in blue cheese dressing.

9. FLORIDA // ANDIAMO! BRICK OVEN PIZZA

Location: Miami, Florida

Nestled in an enclosed glass building, a Historical Landmark building in Miami has been the home of award-winning brick oven pizza since it opened in 2001. Andiamo! offers many specialty pies using fresh and inventive ingredients. The Sunday pie includes meatballs, tomato sauce, mozzarella and ricotta cheeses, pepperoncini, parmesan, and basil. If you are feeling bold, choose Frankie Five's Special, which is topped with chicken, broccoli rabe, roasted potatoes and garlic, caramelized onions, mozzarella, and red pepper flakes.

10. GEORGIA // ANTICO PIZZA NAPOLETANA

Location: Atlanta, Georgia

Just steps away from Georgia Tech's campus on Atlanta’s Westside is Antico Pizza, home to some of the best food in Atlanta. The open kitchen and communal seating make for a vibrant atmosphere, but the pizza here is the main attraction. If you enjoy something rich and decadent, try the house specialty—creamy buffalo mozzarella, Cipollini onions, roasted mushrooms, and white truffle oil served well done with a charred crust.

11. HAWAII // KULA LODGE AND RESTAURANT

Location: Maui, Hawaii

Even those in paradise crave pizza for dinner sometimes. If you’re spending time on Maui visit Kula Lodge and Restaurant. Ask for seating in the Garden Terrace, where the wood-burning oven resides, and take in a sunset dinner with an open view of Maui’s Western side. Try the No Ka Oi, a crispy pizza with Portuguese sausage, Poblano peppers, sweet onion, and—of course—fresh pineapple.

12. IDAHO // ENOTECA

Location: Ketchum, Idaho

Enoteca Restaurant and Wine Bar in Ketchum has starters like house-cured meats and artisanal cheeses, but the wood-fired pizza is what you come for. They have various specialty pizzas for you to choose from, like the Wine Auction, which features gorgonzola and grapes, or the Strega, with homemade pesto and prosciutto.

13. ILLINOIS // VITO AND NICK’S

Location: Chicago, Illinois

When you think Chicago pizza, a deep dish pan pizza may be what comes to mind. The best pizza in the Windy City, though, is the cheese pizza at Vito & Nick’s. The cash-only South Side pizza spot was established in 1932, and serves the best thin crust, cut in square slices, and was featured on Guy Fieri’s Diners, Drive-Ins, and Dives.

14. INDIANA // MOTHER BEAR'S PIZZA

Location: Bloomington, Indiana

Mother Bear's has been serving Bloomington’s best pizzas since 1973. At Mother Bear’s choice is the key. Dine in or takeout, choose from 6-, 10-, or 14-inch pies made with a selection of cheeses and sauces, and even select from three types of pie: traditional pan, deep dish, or thin crust. If that is too many decisions to make on an empty stomach, just go for the "Paulie Pine Nuts" Pesto Pie with fresh pesto, tomatoes, mozzarella, and spinach.

15. IOWA // PAGLIAI’S PIZZA

Location: Iowa City, Iowa

Iowa City has been enjoying the family-run Pagliai’s Pizza since they first opened in 1957. The pizzeria serves beer as well as soft drinks, and a number of toppings are available on their pies. For the works, order the Palace Special (a cheese pizza with sausage, beef, pepperoni, mushroom, and onion), or select your own toppings like black olives, peppers, and Canadian bacon—or the less traditional sauerkraut or broccoli.

16. KANSAS // TOPP'D PIZZA

Location: Kansas City, Kansas

Topp’d Pizza is a Kansas newcomer that aims to serve pizza fresh and fast. This fast casual pizza joint serves 9-inch personal pizzas in less than five minutes, without skimping on ingredients. All their meats are grilled on location, and everything from dough to sauce to dressings are house-made. Enjoy a personal or large 13-inch pie with your choice of original, garlic and herb, honey wheat or gluten-free crust and choose from a wide variety of toppings (including vegan options), or try one of many signature pies offering unique flavors like peanut sauce or slow-roasted pulled pork. 

17. KENTUCKY // BOOMBOZZ CRAFT PIZZA

Location: Louisville, Kentucky

BoomBozz now has several locations, but was welcomed with excitement in Louisville in 1998. Since then, they've been named one of the best of Louisville. Of the many gourmet pizzas to choose from, the Tony's Supremo, Fire Roasted Fajita, and Smokehouse Brisket are standouts. Or opt for a classic like their 17-inch New York-style cheese pie.

18. LOUISIANA // CASCIO’S MARKET BISTRO

Location: Bossier City, Louisiana

COURTESY CASCIO'S MARKET BISTRO

The best pizza in Louisiana might also be the best culinary invention in the state, too. Cascio’s started out as a father-daughter run grocery and produce stand in 1945. Known for homemade sausages, they make thin crust pizzas three ways: Pies come in either 10- or 16-inch with your choice of classic Margherita, or sausage or pepperoni. But try the Pizzaletta, their own creation inspired by the state's famous muffuletta sandwich. They fill the pizza crust with salami, ham, olive salad, sliced provolone, and top it with another pizza crust that is covered in mozzarella cheese!

19. MAINE // OTTO PIZZA

Location: Portland, Maine

Portland's Otto Pizza has been using high-quality local ingredients and an out-of-the-box approach for their pizzas since 2009. One of their most popular pies, The Masher, is a pizza with mashed potatoes, scallions, and bacon. If you are vegetarian, try their mushroom and roasted cauliflower pizza, or opt for the four cheese concoction that combines ricotta, fontina, asiago, and mozzarella.

20. MARYLAND // MATTHEW’S PIZZA

Location: Baltimore, Maryland

Matthew’s is proud of their distinction as being "Baltimore’s first pizzeria," and has been a local institution since opening in 1943. They've racked up 76 awards for their amazing pizza pies in the past 30 or so years, and were included in Business Insider’s Best Pizza in Every State. They use traditional and regional ingredients like Maryland crab to enhance their pizzas and appetizers. Give the 4 Seasons Pie a try—it uses hand-grated mozzarella, artichoke hearts, black olives, anchovies, mushrooms, and prosciuttini.

21. MASSACHUSETTS // EMMA’S PIZZA

Location: Cambridge, Massachusetts

Cambridge’s Emma’s Pizza specializes in cracker-thin-crust pizza and has been doing so since the '60s. They offer two dozen different pizza combinations, or you can choose to create your own using one of their 30 toppings and three sauces. Start with the Kendall, named for their Kendall Square location: it combines roasted red peppers, caramelized onions, rosemary sauce, and mozzarella.

22. MICHIGAN // BUDDY’S PIZZA

Location: Detroit, Michigan

Buddy’s Pizza introduced their square pizzas to Detroit in 1946, and now have 11 locations in the metro area, serving some of the Motor City’s best pies. They've grown a lot in the last 70 years, and now offer gluten-free and multi-grain crust. For a classic though, order their award-winning Sicilian-style pepperoni pizza, where the meat is layered beneath Wisconsin cheese.

23. MINNESOTA // BLACK SHEEP PIZZA

Location: Minneapolis and St. Paul, Minnesota

A full dining experience can be had at Black Sheep Pizza—they serve up wine, beer, draft root beer, and fresh squeezed lemonade, salads, and of course, plenty of pizza. Their pies come in 12- and 16-inch sizes, or order the Sicilian, which is essentially a Grandma: a square pizza with mozzarella, sauce, and extra virgin olive oil.

24. MISSISSIPPI // PIZZA SHACK

Location: Jackson, Mississippi

Pizza Shack has collected dozens of awards since opening in 2005, when three lifelong friends opened the pizza parlor of their dreams. Start off with an antipasta salad or Buffalo wings, and since you're in Mississippi, opt for the Cajun Joe for the main event: spicy marinara and andouille sausage, chicken, peppers, and onions.

25. MISSOURI // PI PIZZERIA

Location: Various locations, Missouri

Pi Pizzeria has multiple restaurants across St. Louis (as well as in Cincinnati and D.C.), and it specializes in craft beer, deep dish, and cornmeal crust pizzas. Next time you're in the Lou, start with a Bada Bing salad (which includes walnuts, gorgonzola, and the namesake dried bing cherries), and take a bite out of a slice of Bucktown, which is covered in mozzarella, roasted chicken, artichokes, peppers, green olives, red onion, feta, and sundried tomatoes.

26. MONTANA // EUGENE’S PIZZA

Location: Glasgow, Montana

The pride of Glasgow, Montana may be Eugene’s Pizza a family business that has been feeding locals for over 40 years. Purchased in 1967, the pizzeria was passed to the owner’s children in 1992. Choose one of their popular suggestions like pepperoni, tomato, and garlic or mushroom and black olives, or select your own. If you’re in the mood for something on the sweeter side try the BBQ Chicken pizza. It’s made with spicy chicken, a blend of mozzarella and cheddar cheese, and then topped with a swirl of homemade BBQ sauce. Yum.

27. NEBRASKA // LA CASA PIZZARIA

Location: Omaha, Nebraska

La Casa Pizzaria has been proudly advertising their "legendary pizza and pasta" dishes for over 60 years. Enjoy beer and wine tastings in the lounge, order some fried ravioli or eggplant parmesan, but don’t forget to try some thin crust Neapolitan pizza. For a taste of an Omaha classic, get the hamburger pizza. With ground beef, onions, seasoning and mozzarella and Romano cheese, this pie is a must.

28. NEVADA // SOUTH CREEK PIZZA COMPANY

Location: Reno, Nevada

Start off with fire roasted mortadella, garlic shrimp, and a wedge salad and move on to the aptly named Afterburner pizza at South Creek Pizza Company. This pizza special has Mama’s meatballs, tomatoes, fresh mozzarella, red onions, basil, and is topped with sea salt and SarVecchio parmesan cheese. Hot chopped cherry peppers come on the side.

29. NEW HAMPSHIRE // PIGTALE

Location: Nashua, New Hampshire

Farm to table is the draw at Nashua, New Hampshire’s PigTale. They use ingredients sourced locally whenever possible to create the small plates, salads, pizza, and delicious craft cocktails they serve. Their namesake pizza is a creative crispy pie loaded up with bacon, smoked pork, sausage, pickled onion and fontina cheese. For pescetarians, try the shrimp scampi pie which has Gulf shrimp, garlic, baby heirloom tomatoes, and fresh basil.

30. NEW JERSEY // RAZZA

Location: Jersey City, New Jersey

Razza is an upscale pizza joint in the heart of Jersey City, intent on serving you food with the utmost care. The bread—and the butter even—is homemade and all the ingredients they use are hand selected. Try the Project Hazelnut that combines fresh mozzarella, locally grown hazelnuts (care of Rutgers University), ricotta and local honey.

31. NEW MEXICO // BACK ROAD PIZZA

Location: Santa Fe, New Mexico

Back Road has remained a local favorite in Santa Fe since it opened in 1997. Everything you eat—from the pizza dough, roasted meats, and sauces to dressings—are freshly made in house each day. You can order a basic cheese pizza, one with your favorite topping, or choose from 11 Primo toppings they offer like Kalamata olives or Chevre. They also offer piping hot calzones, classic subs, and appetizers, depending on how hungry you feel.

32. NEW YORK // JOE’S PIZZA

Location: New York, New York

New York is a pizza town, so choosing the best is hard. New Yorkers are diehard about who makes the best pie and can argue the merits of Totonno’s, Di Fara’s, or Patsy’s with passion. But, if you want a classic New York slice you should have it with a classic New York experience, so grab a cheese or pepperoni from Joe’s Pizza in Greenwich village. Fold it and eat it while walking down the street. You might drip a little grease down your chin, and you’ll definitely burn your tongue, but the combination of perfectly melted cheese and crispy bottom crust is the very best.

33. NORTH CAROLINA // PURE PIZZA

Location: Charlotte, North Carolina

Pure Pizza’s philosophy is to provide healthier pizza by using fresh high-quality ingredients, to stay committed to the environment, and to provide fair wages to their employees. All in all, a positive atmosphere and mission. Stop in and have a She-Rex which is mozzarella, mushroom, onion, pepper, and topped with greens tossed in lemon vinaigrette.

34. NORTH DAKOTA // BLACKBIRD WOODFIRE

Location: Fargo, North Dakota

Truck Pizza was a mobile wood-fired oven that served pizza every summer at events and festivals and, finally, opened a brick and mortar restaurant, Blackbird Woodfire, in 2014. They serve tapas, salads, and a bunch of specialty pies like the Sausage Apple that is made with house-made sausage, Granny Smith apple, Béchamel cream sauce, fresh sage, parmesan cheese, and micro greens.

35. OHIO // BAR CENTO

Location: Cleveland, Ohio

Bar Cento is full-fledged Italian eatery with house made pasta dishes and house specials and sides, but their pizza was rated the best in Ohio by both Zagat and Food Network. The Sunnyside has pancetta (made in house) and provolone, and is topped with a fried egg and black pepper so it works for brunch or dinner.

36. OKLAHOMA // ANDOLINI’S PIZZERIA

Location: Multiple Locations, Oklahoma

Tulsa’s Andolini’s Pizza was established in 2005, and has since expanded to another two locations across Oklahoma, as well as in the form of a food truck doling out slices around Tulsa. If you feel like keeping it simple, go for the Marzano pesto pie. Pistachio pesto, mozzarella, and San Marzano tomatoes are cooked together to gooey perfection.

37. OREGON // APIZZA SCHOLLS

Location: Portland, Oregon

At Apizza Scholls picking up pies can take over an hour on busy nights. Luckily, they have an arcade with DigDug, Ms. Pac-Man, and Donkey Kong to play while you wait. Once you are seated there are tons of pizzas to choose from, and all of them are 18 inches of amazing. The Diablo Blanca has tomato pesto, mozzarella, ricotta, herbs, black pepper, extra virgin olive oil, and fresh jalapeño.

38. PENNSYLVANIA // PIZZERIA BEDDIA

Location: Philadelphia, Pennsylvania

At 4:00pm most afternoons, lines start forming in anticipation of Philadelphia’s Pizzeria Beddia’s 5:30 p.m. opening. This place is cash only, has no seating, and rotates pies seasonally, but once 40 pies have gone out—they’re out. You can try the chewy, crispy cheese pie, or go with a special like a recent pie with asparagus, fresh cream, oyster mushroom, and ramps.

39. RHODE ISLAND // FRANK AND JOHN FROM ITALY

Location: East Greenwich, Rhode Island

Independently owned and operated by the same family for over 40 years, Frank and John’s is where you go for authentic Italian pie in East Greenwich. This is a no frills pizza joint that offers casual dining and top notch Italian food.

40. SOUTH CAROLINA // REBEL PIE

Location: Florence, South Carolina

Though they have many great items to choose from on their menu, Rebel Pie is all about pizza. They have white pies, pesto pies, build your own pies, and even dessert pies. You can’t go wrong here, no matter what you order, but take a chance on their rotating Rebel Pie of the month for a unique creation!

41. SOUTH DAKOTA // FIERO PIZZA

Location: Sioux Falls, South Dakota

Fiero Pizza has a number of specialty pies for you to choose from if you don’t feel like building your own pizza. I’d go with the Fresh Farmer. It has a spicy tomato sauce base and mozzarella, hot sausage, spinach, egg, parmesan cheese, and roasted pepper chili oil. Sounds like you’ll need to wash it down with a cold drink.

42. TENNESSEE // PIZZA PERFECT

Location: Nashville, Tennessee

With a name like Pizza Perfect, you better nail a plain cheese pizza. Though they have many creative pies (like the Dante’s Chicken Pie) you may be just as happy with a pitcher and a large thick Sicilian cheese pie, thick and gooey and baked fresh to order.

43. TEXAS // ANTONIO’S FLYING PIZZA

Location: Houston, Texas

For over 40 years the Rosa family has been making hand-tossed pizzas, pasta dishes, and desserts for Houston’s residents. Whether you’re in the mood for a traditional or deep dish Sicilian pie, you won’t leave hungry after visiting Antonio’s Flying Pizza.

44. UTAH // NICOLITALIA

Location: Provo, Utah

They call it Boston Italian style pizza here, and it is crazy good. Their specialty pies include the Italian Stallion and Eye of the Tiger, but if you really want to try something special, order the Queen Margotte which is topped with alfredo sauce, fresh tomato, chopped spinach, dry basil, parmesan cheese and Nicolitalia’s secret spice.

45. VERMONT // FOLINO'S

Location: Shelburne, Vermont

Folino's is BYOB, but luckily they are housed in the same building as Fiddlehead Brewing Company, so you can pop next door and grab a few beers before heading over for a Margherita pie, Folino’s specialty. The Green Mountain setting and delicious New Haven-style pie provides a beautiful evening.

46. VIRGINIA // PUPATELLA

Location: Arlington, Virginia

Pupatella’s website proudly announces itself "Best Pizza in Virginia." The fried arancini (rice balls) and fresh mozzarella, as well as their pizzas, are authentic Neopolitan cuisine. They offer red (sausage and onion with smoked mozzarella) or white (creamy burrata with cherry tomato, pine nuts and basil) pizzas, and will make you feel like you’re in Naples.

47. WASHINGTON // SERIOUS PIE

Location: Seattle, Washington

Serious Pie bakes their pizza in a 600-degree, stone-encased, wood-fired oven, so we get why they're so serious about their pizza. They have three locations across Seattle and also boast artisan cheeses from around the world.

48. WEST VIRGINIA // LOLA’S PIZZA

Location: Charleston, West Virginia

Lola’s offers brunch, lunch, and dinner and a wide array of sandwiches, salads, and, of course, pizzas. Their simple and tasty pies are available for dine-in or carryout and cooked to bubbly perfection in a stone hearth. Some intriguing options include bacon and white cheddar, spinach and feta, and spicy shrimp and sausage.

49. WISCONSIN // PIZZA BRUTTA

Location: Madison, Wisconsin

Pizza Brutta uses freshly made Fior di latte, tomato sauce, and dough for their Neopolitan style pizzas. They have over 20 combinations to choose from as well as salads and sandwiches (lunch only). Plus, they partner with organic suppliers, and you won't find fresher Wisconsin cheese anywhere else.

50. WYOMING // ROXIE’S ON GRAND

Location: Laramie, Wyoming

This American bistro is a warm and inviting restaurant in Laramie. In addition to full dinners and appetizers, they make brick oven-fired pizzas in classic combinations like tomato and mozzarella, spicy meatball, or the decadent Lobster supreme.

This story was updated in November 2016.

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Big Questions
Why Do Fruitcakes Last So Long?
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Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Food
25 Brilliant Uses For Thanksgiving Leftovers
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Thanksgiving is one of the most anticipated meals of the year. But the day after? Leftover central. Instead of pushing untouched stuffing and turkey into the depths of the fridge, try out these Thanksgiving leftover ideas to spread Turkey Day cheer a little bit longer.

The Classic Approach: Incorporate Leftovers Into New Meals

1. SALADS

A fall salad.
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After a day or two of gut-busting meals, salads can help clear out your system. Leftover greens need to be used up before they wilt, and when topped with shredded turkey, nuts, and veggies like roasted carrots, this post-Thanksgiving salad just needs a stellar dressing to top it off. Luckily, using up leftover cranberries to make a vinaigrette takes about 10 minutes and clears the fridge at the same time.

2. SHEPHERD'S PIE

Shepherd's Pie.
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Stuffing, mashed potatoes, veggies, and turkey can come together for a quick shepherd's pie that clears out multiple side dishes all at once. And unlike pot pies, there's no need to roll out a crust—just top with extra gravy for a complete meal.

3. STIR-FRY

Wok of stir-fry.
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Stir-fry can easily be tailored to whatever leftovers you have in the fridge. Turkey and Brussels sprouts work well together, but any vegetables will do. Leftover wine can be used as a turkey marinade, making use of half-empty bottles that could otherwise go bad. The key to making a great leftover stir-fry is having a hot pan, and using meat that has warmed at room temperature for about 20 minutes.

4. PIZZA

Slice of cheese and cranberry pizza.
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Thanksgiving pizza quickly clears out leftovers—that’s because many recipes call for mashed potatoes, stuffing, cranberry sauce, and turkey. Substitute gravy for marinara, and don’t stress about making a crust from scratch; refrigerated dough (perhaps from any unmade crescent rolls) makes this leftover innovation a much faster meal.

5. CASSEROLES

Piece of casserole.
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The classic casserole is one of the easiest ways to get rid of leftovers, and that’s because it can be thrown together quickly and baked with little oversight (a much-needed cooking style after a big Thanksgiving meal). Even leftover casseroles (like green bean casserole) can be worked into a new dish. The trick for casserole success is creating layers, similar to lasagna, instead of blending all ingredients together.

Make Next-Day Breakfast Even Better

6. MUFFINS

Cranberry muffins.
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Thanksgiving dinner can easily make its way to the next day's breakfast without picky eaters even noticing. Muffins made from sweeter leftovers, like whole or sauced cranberries, offer up a seasonal flavor while clearing out the fridge. And cooks can even sneak in a few veggies, such as carrots, for an added nutritional boost.

7. FRENCH TOAST

Cranberry French toast.
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Turn carb-heavy dinner breads or dessert loaves into breakfast treats with a stovetop or baked version of French toast. This quick-cooking breakfast clears out leftover bread, and can use up cranberry sauce, too, when used as a topping or filling.

8. POTATO AND STUFFING CAKES

Plate of potato cakes.
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Leftover mashed potatoes can be repurposed in many ways, but what about stuffing? Two cups of stuffing, an egg, and butter are all it takes to make stuffing cakes—à la potato cakes—that fry up for a lunchtime snack. If you want to carb-load for a second day in a row, you can mix mashed potatoes and stuffing for a similar pan-fried patty.

9. DOUGHNUTS

Sweet potato doughnuts.
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In the 1940s, spudnut shops popped up throughout the U.S., making tasty doughnut snacks from dried potatoes. While it's hard to find a modern spudnut spot, you can recreate this decades-old snack using leftover mashed potatoes. Sweet potatoes work just as well when paired with leftover cranberries.

10. PANCAKES

Stack of potato pancakes
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Pumpkin pie can be transformed into pancakes for an easy breakfast following a big day of cooking. Beat two slices of pie into pancake batter for festive fall breakfast, and top with leftover fruit or cranberries.

Whip Up A New Dessert

11. DESSERT CRISPS

Six bowls of fruit crisps.
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Fruit crumbles and crisps became popular during World War II when food rationing made it difficult for home cooks to craft elaborate desserts. Luckily, these recipes are perfect for after Thanksgiving, because they require minimal effort and few ingredients, all while using up leftover cranberry sauce, apples, and other fruit dishes.

12. DAY-AFTER PIES

Cranberry pie.
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Sure, Thanksgiving is known for its standard pies: pecan, pumpkin, and sweet potato. But chances are, those pies don't make it to day two. Clear out your leftovers stash and fulfill a sugar craving with a cranberry pie—a lighter, whipped version with marshmallows is easy to make after a whole day of cooking, or a slab-style pie hits the spot if your oven's still begging for attention.

Sip Your Leftovers

13. PIE SMOOTHIES

Glass of pumpkin smoothie.
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If you somehow have leftover pumpkin and sweet potato pies but no whipped topping, no worries. Pie smoothies are as easy to make as they are to sip—simply toss leftover pie, sans crust, into a blender with milk or yogurt for a smooth way to savor Thanksgiving leftovers.

14. COCKTAILS

Cranberry cocktails.
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After a long day of fielding personal questions from distant relatives, you may need a stiff drink. And yes, you can use Thanksgiving meal remnants to unwind. Candied yams, Cognac, and hazelnut liqueur combine for a "Candied Yam Libation," while a "Turkey Tippler" blends turkey-infused bourbon, bitters, and celery for garnish. Feeling hesitant about meat-infused alcohol? Washington D.C. bartender Justin Hampton recommends the "nice mouthfeel."

15. SIPPING VINEGARS

Jars of apple vinegars.
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Like other home-brewed drinks, sipping or drinking vinegars are beginning to see some popularity. And, they're easily made at home. Combine leftover fruits (cranberries or fruit tray leftovers are a great option) with apple cider vinegar in a jar, leaving the mixture to ferment for a week before straining out fruits and sitting for another seven days. After two weeks, a small amount of drinking vinegar can be mixed with soda water for an effervescent treat that's ever-so-slightly reminiscent of Thanksgiving.

16. INFUSED LIQUORS

Jars of infused liquor.
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If you're up for experimenting (and a bit of a wait), leftover fruit can be put to good use infusing and flavoring alcohol. Fruits like cranberries, apples, and pears work best, and even ingredient scraps like orange peels can be used to flavor vodka for homemade seasonal liqueurs.

Make Soul-Warming Soups

17. SOUPS

Bowl of turkey soup.
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Soups are one of the easiest ways to clear out a refrigerator bursting with leftovers. Turkey is easy to add to almost any soup and can be frozen until you're ready to cook again. And, leftover soup can even be frozen for another cold day, though broth-based soups without pastas or creams store best.

18. STEWS

Bowl of stew.
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Soup purists know that stew is not the same; it generally contains less liquid than a soup, has a thicker mixture of ingredients, and has a longer cook time. And while any combination of leftover vegetables and meat can make a great post-Thanksgiving stew, consider trying out Sobaheg, a dish culinary historians believe could have been served at the first Thanksgiving. Turkey meat, beans, hominy, green beans, and squash make up this historical stew.

19. STOCKS

Glass jar of soup stock.
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Instead of dumping leftover vegetables and meat bones in the trash, toss them into a stockpot with water for a hearty homemade stock. Even better: fresh stock can be frozen for the upcoming wintry days that require a hot bowl of soup.

Prep Snacks For The Rest of the Weekend

20. QUICK DIPS

Sweet potato dip.
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Hosting family or friends for the entire holiday weekend? There's no need to worry about having extra snacks or appetizers on hand. Turn leftover beans or sweet potatoes into spreadable, hummus-style dips by blending with olive oil and seasonings of your choice.

21. DEEP-FRIED APPETIZERS

Fried green beans.
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Uneaten green beans don't have to rot in the fridge. Instead, toss in a cornmeal batter before frying for a crunchy leftover snack. As many Midwestern state fairgoers know, the deep-frying doesn't have to end there. Get creative and toss leftovers into oil for a hodgepodge of Thanksgiving fritters. Don't forget the ranch dip!

22. NACHOS

Nachos.
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Roasted turkey is easy to add to anything, tortilla chips included. While you can opt for traditional nachos with melted cheese and a turkey garnish, there's another option to clear out your fridge even faster: a Thanksgiving-style nacho using leftover gravy, potatoes, and stuffing. Mashed potatoes take the place of refried beans, and gravy is substituted for melted cheese, while stuffing creates a thicker base layer (along with the chips).

When You're Really Tired of Turkey

23. FREEZER MEALS

Thanksgiving leftovers.
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If you've spent all day in a hot kitchen basting a turkey, chances are after the big meal's served, you're already tired of looking at it. But don't let those pounds of extra meat and sides go to waste. Instead, package up plated meals for the freezer, which can be quickly defrosted and reheated on a day you really don't feel like cooking. Many Thanksgiving side dishes freeze and reheat well—such as stuffing or dressing, cranberry sauce, and breads. For best results, avoid freezing dairy-heavy dishes and casseroles with crunchy toppings that have a tendency to get soggy (such as green bean casserole).

24. SWAP LEFTOVERS WITH A FRIEND

Bowls of leftover food.
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Does a friend have a great recipe that you love…but you won't get to gorge on thanks to Thanksgiving meal logistics? Consider sharing it the next day. Swapping a plate or dish with friends or family is one way to share a meal together, while also saving you from a week's worth of grandma's famous potatoes.

25. SEND IT ALL HOME WITH FRIENDS AND FAMILY

Leftover turkey.
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If you're dining with a large crowd, consider letting friends and family clear out your fridge space. Etiquette says it's up to the host to determine if leftovers will be dished out and shared, so don't be afraid to prepackage leftovers for guests, or simply let them have at it themselves. After all, Thanksgiving is all about sharing with family and friends—both the love and the food.

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