Food brings everyone together. It also allows us to be creative in the kitchen. There are just so many great dishes to try across the country.

It can be difficult to agree on what is the best food in each state. However, an article from Food & Wine magazine gives a little insight into the top foods in South Dakota, Iowa, and Minnesota.

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The editors with the Food & Wine magazine did an "extensive travel and passion for eating, senior editor David Landsel spotlights the most essential, most important food institutions in the country — the ones we hope stick around for decades to come." Experts with the Food & Wine magazine say if you visit South Dakota, Iowa, and Minnesota, you have to eat these foods.

South Dakota: Chislic

Jerry Palleschi/Results Radio
Jerry Palleschi/Results Radio
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The editors of the Food & Wine magazine cannot get enough of the state nosh! They describe chislic as a meal on a stick with either "shashlik, skewered cubes of lamb, beef, and venison."  Food & Wine magazine also mentions the best chislic they found was at the Meridian Corner in Freeman, South Dakota! Little did they know that Freeman is well-known for its tasty chislic!

Iowa: Pork Tenderloin 

BBQ Pork Ribs on the Grill
Brandon Bourdages
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The Food & Wine magazine editors loved pork tenderloin and like most Iowans would say...they recommend trying this meat as a sandwich. Food & Wine magazine also explains that "local pork producers association hand out awards for the best tenderloin each year" to dozens of restaurants throughout the state.

Minnesota: Whitefish

The Fisherman’s Daughter at Dockside Fish Market (via Facebook)
The Fisherman’s Daughter at Dockside Fish Market (via Facebook)
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Some may argue that the Juicy Lucy burger would be the meal to eat in Minnesota. However, the Food & Wine magazine editors say it's hard to compete with fresh whitefish straight from Lake Superior. They recommend trying the whitefish and chips at Fisherman's Daughter in Grand Marais, Minnesota

If you had time to eat one food in every state, what would it be? See the complete list of the best food in every state from the Food & Wine magazine by clicking here.

Do you agree with the top food picks in South Dakota, Iowa, and Minnesota?

11 Things You’ll Only Understand After Living in South Dakota

From soda to pop to sloppy Joes, different parts of of the country have their own local quirks and language. Simple phrases can have totally different means, local events may seem weird, and food may go by a unique name.

If you're new to South Dakota here is a sort of translation guide for some odd things you may see or hear.

Gallery Credit: Ben Kuhns

Dives Worth a Drive in South Dakota, Iowa and Minnesota

Almost every small South Dakota town has a watering hole. It’s where the locals go to kick back a few brews and engage in conversation.

Some of these establishments are located in buildings almost as old as the town itself. There might be a fresh coat of paint on the walls or new vinyl on the booth seats, but the ambiance is still reminiscent of a good ol’ dive.

If you think a "dive" is all about the sketchy clientele, the smell of the Devil’s lettuce, and stale Grain Belt, you’d be wrong. Not every dive has a bad reputation.

What makes a dive, a dive?

A dive has character. Neon beer signs and local memorabilia adorn the walls.

You might find a pool table, dart board, and a few video lottery machines.

The bartender knows the regulars by name and they know what you drink.

Some dives don't even serve food except for bags of chips and pickled eggs that sit in a jar of brine on the bar.

Dives aren't fancy. You might see 70's-style wood panels on the walls and wobbly tables leveled with a folded napkin.

Finally, the bathrooms. The bathrooms in dives are in a class by themselves and could be a whole topic on its own. 

There are several small-town dives in our area with friendly faces, cheap booze with a burn, and even really good food! We use the term "dive" in the most affectionate way.

Here are some of the best and why you should go there.

Gallery Credit: Karla Brown