An iceberg lettuce topped with grilled chicken, tomatoes, onions and avocado, served in a fried tortilla bowl is new for Red Sox fans in 2015, as is a chicken taco salad (pictured). (Concessionaire: Aramark)

*Photo: Aramark

Maple glaze is the new twist on U.S. Cellular Field’s bacon-on-a-stick offerings. Also new are items like panko-breaded pickle chips; the traditional pressed Cuban Comet ham sandwich with Swiss cheese, mustard and pickles; a bacon sampler with four styles (pictured: barbecue spice, brown-sugar glazed, black pepper and jalapeño); a pizza burger (with mozzarella cheese and pizza spices); and a pot roast sandwich (with a potato croquet on a brioche roll with mushroom jus). If you want the last three items, though, you’ll have to shell out some more dough—they are offered on the club level only. (Concessionaires: Delaware North Sportservice-general concessions; Levy Restaurants-club level)

*Photo: Levy Restaurants

To celebrate former star Jim Thome, there’s a new Thomenator hot dog topped with onions, sauerkraut and three pierogis (pictured). Meanwhile, a complete makeover of the right field area of Progressive Field over the winter included the addition of celebrity chef Zack Bruell’s Dynomite Burgers, which features burgers from his various restaurants, such as Parallax (bacon and barbecue mayonnaise), Cowell & Hubbard (mozzarella and smoked paprika mayonnaise), L'Albatros (caramelized onions and red peppers) and Chinato (balsamic red onions and mortadella). (Concessionaire: Delaware North Sportservice)

*Photo: Delaware North Sportservice

An extra-thick strip of bacon topped with Sriracha-laced deviled eggs and jalapeños (pictured) headlines the 2015 additions to Comerica Park’s food lineup. Other new items include pork rinds with queso cheese dip and a Southwest Pork Mac & Cheese Waffle. (Concessionaire: Delaware North Sportservice)

*Photo: Delaware North Sportservice

Hard to top a waffle cone stuffed with mashed potatoes and fried chicken drizzled with honey barbecue sauce (pictured), one of a number of new offerings at Minute Maid Park. There are also a crawfish quesadilla, gouda-stuffed meatball with mac and cheese and grilled beef and vegetable kebabs with rice pilaf (the last two on club level only). (Concessionaire: Aramark)

*Photo: Aramark

Two new stands from celebrity chef Andrew Zimmern (Bizarre Foods) highlight the additions to the Kauffman Stadium lineup for 2015. They include KC Skewers (flatbread sandwiches with various grilled meats like chicken, pork shoulder, short rib and lamb kefta), and KC Links, which offers hot dogs with topping choices like jalapeño jelly, whole-grain mustard and crispy onions; chorizo agrodolce with sweet pepper relish and giardiniera; and Italian links with charred peppers, onion and fresh basil. New from the Dugout Dog House stand is a steak and cheese dog (pictured). (Concessionaire: Aramark)

*Photo: Aramark

An acai bowl (pictured) filled with bananas, strawberries, granola and honey from the Melissa’s Fresh For You stands makes for a delicious and healthy-sounding addition to the lineup at Angels Stadium. Other introductions for 2015 include Burger Bites slider patties on Hawaiian King Rolls, the Legends Dog (foot-long hot dog topped with signature Smoke Ring BBQ brisket) and (at the club level) a Shock Top beer battered jidori chicken breast sandwich with smoked jalapeño aioli and pickled cabbage slaw on a brioche bun from local favorite OC Bakery. (Concessionaire: Legends Hospitality)

*Photo: Legends Hospitality

Darby's Bacon Tots (pictured), Tater Tots topped with cheese sauce, crumbled bacon, pico de gallo, jalapeños and sour cream, highlight the new offerings at Target Field for 2015. Also new are Red Cow burgers, including one topped with apricot jam and blue cheese (the Blues Burger) and the College Daze Bloody Mary, a traditional Bloody Mary drink adorned with a slice of cold pepperoni pizza. (Concessionaire: Delaware North Sportservice)

*Photo: Delaware North Sportservice

New items introduced in 2015 at Yankee Stadium include a bacon cheddar stuffed burger and coconut rum glazed BBQ smoked ribs at the Malibu Rooftop Deck, a Bases Loaded burger (pictured: half-pound burger served on a Kings Hawaiian Roll topped with cilantro, ranch, lettuce, tomato, onions, American cheese and fried mac and cheese) at its NY Grill station; build-your-own nachos; and a taco cart offering Buffalo chicken, chicken and beef quesadillas. (Concessionaire: Legends Hospitality)

*Photo: Legends Hospitality

New items at O.co Coliseum for the 2015 MLB season include pulled pork potato skins (BBQ pulled pork, cheddar cheese, bacon, green onion and sour cream), a Grand Slam 4-cheese mac-n-cheese (cavatappi pasta, Gruyere, white cheddar, Parmesan and Monterrey jack cheese with an herb crust), a falafel sandwich (tomato, red onion, cucumber, Mediterranean pickles, tahini, harissa mayo, hummus on grilled pita), the Heater burger (papaya BBQ sauce, onion straws, peppered bacon, ghost pepper jack cheese) and lemon ricotta doughnut bites with a lemon glaze. Among new beverage additions are an Anheuser Busch Eighteen 76 Brew House concept (pictured). (Concessionaire: Ovations)

*Photo: Ovations

How about a beer float (pictured) featuring locally brewed stout and a local ice cream? Beer is big in the Northwest and so it’s also used to make bread pudding, too. On the food front for 2015 at Safeco Field, there are new Dungeness crab sandwiches, bacon-wrapped hot dogs and fish tacos. (Concessionaire: Centerplate)

*Photo: Centerplate

Perhaps the most unusual new item at Tropicana Field this coming season is the Mac Bat (pictured), a bread cone filled with mac and cheese topped with choices like tomatoes, chili and bacon. Also notable is a new station called Pill’s Potatoes, which serves baked potatoes from a smoker topped with various meats (beef, chicken, pork) and toppings (bacon, cheese, onions, broccoli, etc.). (Concessionaire: Centerplate)

*Photo: Centerplate

Well, there’s a new stand dedicated to bacon (Just Bacon) at Global Life Park for 2015. If that weren’t enough, there’s also one dedicated to deep-frying (State Fair). The result? Selections like bacon cotton candy, chicken fried corn on the cob, candied bacon coated with cinnamon and chili powder, Fried S’mOreo (pictured: marshmallows breaded in graham cracker crust deep-fried, mixed with two deep-fried Oreos on a skewer and drizzled with chocolate sauce and Cool Whip) and fried bacon on a stick (thick Hungarian smoked bacon dipped in maple syrup and deep-fried). (Concessionaire: Delaware North Sportservice)

*Photo: Delaware North Sportservice

The major new food item at Rogers Centre for 2015 is the Peameal Bacon Sausage (pictured), which is made with Canadian bacon topped with caramelized onions and honey mustard on a cornmeal bun. (Concessionaire: Aramark)

*Photo: Aramark