Amy Bri­esch chowed on chili dogs wrapped in Amer­ican cheese in Burlington, N.C., indulged in bacon-​​wrapped pork fil­lets in Anita, Iowa and quaffed boy­sen­berry soda in Los Angeles, Calif.

Over the last four years, she and her boyfriend, now her fiancé, have savored ice cream, Italian beef and grilled bratwurst at mom and pop restau­rants in some 45 states around the country. The self-​​described foodies chron­icle their gas­tro­nom­ical adven­tures on Road​food​.com, a web­site and blog ded­i­cated to fea­turing the tastiest eateries along the high­ways and back roads of North America.

We started plan­ning vaca­tions around food,” says Bri­esch, an assis­tant pro­fessor of school psy­chology.

One summer, she vis­ited 139 restau­rants in 26 states and provinces in the northern United States and southern Canada. The salami curry in Toronto proved well worth the 10,000-mile journey in her Honda Civic Hybrid.

She would rather indulge in a Buf­falo dog in a hole-​​in-​​the-​​wall restau­rant in Jackson, Wyo., than eat any­thing at all in a chain joint like TGI Friday’s.

It’s too easy to travel to any city in the country and sit down to dinner in a restau­rant that looks exactly like the one you have at home,” says Bri­esch, who vis­ited 24 out of 25 restau­rants on the his­toric bar­beque trail in North Carolina.

When I travel to Kansas City to eat burnt ends (smoked brisket) or Nashville to eat hot chicken (spicy fried chicken), I’m looking to have a new culi­nary expe­ri­ence and better under­stand the local area.”

Some­times the most enjoy­able food is right under Briesch’s nose.

Over two week­ends in the summer, she sam­pled more than 100 fla­vors of ice cream at 50 ice cream shops in New Eng­land. The maple ice cream with rolled oats — called the tree hugger at Tubby’s Ice Cream in Wayne, Maine — received the highest rating of five cones up on the blog.

She says the crois­sants at the Clear Flour Bakery, in Brook­line, Mass., could win a bake-​​off against any flaky, golden competition.

For Bri­esch, writing about food is a wel­come depar­ture from writing about topics in school psychology.

My aca­d­emic writing is very cut and dry,” says Bri­esch, who majored in cre­ative writing at Dart­mouth Col­lege. “On the blog, I’m focused on the struc­ture and sound of the sen­tences. That’s the fun part.”