National Junk Food Day is coming, and everyone has a favorite they reach for when cravings hit. About 97% of Americans admit to having a go-to indulgence, with pizza, ice cream and chocolate ranking as the most craved across all age groups. These comfort foods continue to dominate snack habits nationwide, cutting across age and lifestyle.
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Americans show their loyalty not just in store aisles but in kitchens and neighborhood joints across the country. From building loaded fries at home to lining up for regional snack favorites, they are finding new ways to make junk food personal.
Guilty pleasures across the United States
A 2025 survey reveals how guilty pleasures vary across the country. Pizza leads nationally at 11%, followed by ice cream and chocolate or candy bars at 8% each. In Colorado, pizza is the most popular choice, with 27% of residents selecting it as their top indulgence, significantly ahead of West Virginia at 18%.
Other states crave sugar in different forms. Utah ranks highest for candy lovers at 13%, followed by strong preferences for ice cream at 12% and cookies at 11%. By contrast, South Dakota goes salty. It’s the only state where chips come out on top, with 10% naming them their go-to snack, compared to the general 5% who prefer candy. Meanwhile, sugary drinks like Frappuccinos and bubble tea, along with breakfast treats like Pop-Tarts, consistently rank near the bottom nationwide.
Southern fry favorites
In the South, fried food carries history on every plate. At Cafe Du Monde in New Orleans, beignets have drawn crowds since 1862, their powdered sugar a fixture of mornings in Jackson Square. In Nashville, Prince’s Hot Chicken has served cayenne-laced chicken since the 1930s, its burn softened only by slices of white bread and a few pickles.
Atlanta’s Busy Bee Cafe has done the same since 1947, pairing crisp, seasoned fried chicken with mac and cheese and cornbread. These aren’t just local favorites; they are institutions rooted in tradition, flavor and community pride.
Coastal comfort classics
Los Angeles and New York offer prime examples of how American junk food staples adapt to modern tastes without losing their roots. At Pink’s Hot Dogs, bacon-wrapped chili dogs come loaded with mustard and onions, served from a stand that’s been a fixture on La Brea Avenue for decades. Across the country, Shake Shack puts a modern spin on fast food with its signature ShackBurgers and cheese-coated crinkle-cut fries, both mainstays on menus year round. Fried pickles joined the lineup in 2024, adding a crisp, tangy punch that quickly became a fan favorite.
On the West Coast, regional icons like Dick’s Drive-In in Seattle stick to simplicity, dishing out cheeseburgers and shakes that haven’t changed much since 1954. In Portland, Lardo reinvents the sandwich with pork belly BLTs and fries tossed in Parmesan and herbs. The balance of nostalgia and reinvention keeps these coastal favorites relevant without losing the flavors that built their loyal followings.
Retro candy picks
Retro candy shops across the United States turn sugary memories into immersive experiences. Pastel saltwater taffy and sour gummy belts channel boardwalk summers and corner-store hauls in Boston’s candy stores like Sugar Heaven and Phillips Chocolates. In San Francisco, Ghirardelli Square delivers handcrafted chocolate in rotating flavors, drawing regulars and tourists alike to its historic storefront.
Midwestern cities add their own flavor to the mix. Windy City Sweets in Chicago stocks glass jars of gummy bears and licorice wheels that nod to a different era. These shops preserve the past while serving new generations of sweet tooths. In Los Angeles, Jack’s Candy keeps shelves stocked with bulk sweets, nostalgic treats and rare imports. It’s a go-to for those chasing childhood flavors or building candy buffets by the pound.
DIY junk food experiences
Customization is changing how junk food is served, as more restaurants let diners take charge of their orders through build-your-own formats. Abbey Burger Bistro hands the reins to diners, offering infinite combinations through a checklist of toppings or chef-led creations. Mr. Fries Man levels up the fries game, letting customers start with a base and layer on grilled shrimp, crab meat, steak, cheese and signature sauces.
The same do-it-yourself spirit drives concepts like I Heart Mac & Cheese, where guests choose every component of their grilled cheese or mac bowl. Duck Donuts completes the arc with warm, made-to-order donuts finished in custom coatings, toppings and drizzles. These spots offer more than just indulgence; they hand diners control over every bite, adding creativity and personal flavor to every plate
Junk food classics at home
Junk food lovers are skipping the takeout lines and turning their kitchens into flavor labs. Using tools as simple as an air fryer or toaster oven, they’re recreating classics like corn dogs, onion rings and chicken tenders that taste like they came from a drive-thru.
What started as a workaround has become a creative outlet. Home cooks are using quick hacks like cornstarch coatings for extra crunch, spice blends to mimic fast-food seasoning and frozen ingredients to speed up prep. Many are also exploring swaps like sweet potato for fries or cauliflower for nuggets, finding new ways to get the same satisfaction with less grease and guilt.
How America snacks today
From coast to coast, junk food remains a personal ritual and a cultural marker, whether it’s deep-fried tradition in the South, build-your-own indulgence in city chains or creative reboots from home kitchens. National Junk Food Day doesn’t just celebrate cravings. It reflects how Americans snack, adapt and make room for comfort in every corner of the country.
Mandy Applegate is the creator behind Splash of Taste and seven other high-profile food and travel blogs. She’s also co-founder of Food Drink Life Inc., a unique and highly rewarding collaborative blogger project. Her articles appear frequently on major online news sites, and she always has her eyes open to spot the next big trend.