1

Apple Pie

Image: Patrick Fore

No dessert is more synonymous with American culture than the humble apple pie. Dating back to the colonial era, this sweet treat has evolved from simple fruit-filled pastries to an unofficial symbol of the United States. Whether served à la mode with a scoop of vanilla ice cream or enjoyed on its own, apple pie remains a beloved classic for Americans of all ages.

2

Cheeseburger

Image: Christian Wiediger

While the two basic ingredients that make a hamburger—bread and beef— have been present in the cuisine of most cultures for millennia, historical evidence suggests that the first country where the two were combined into a "hamburger sandwich" was the United States.

However, it was the addition of cheese that catapulted this culinary creation to legendary status. Whether topped with cheddar, American, or blue cheese, the cheeseburger represents the spirit of affordability and innovation that defines American cuisine.

3

Clam Chowder

Image: Louis Hansel

Consumed by Americans at least since the early 19th century, clam chowder is a creamy soup brimming with fresh clams, potatoes, and onions. Although the most popular version of this dish hails from the shores of New England , there are many other regional variations like the Manhattan or Rhode Island clam chowder.

Served in a bread bowl or alongside oyster crackers, this comforting dish has warmed the hearts of generations, earning its place as a regional favorite.

4

Fried Chicken

Image: Shardar Tarikul Islam

Crispy on the outside and tender on the inside, fried chicken is a Southern staple that has captured the hearts (and taste buds) of food lovers nationwide. The origin of this popular dish in the Southern states has been linked to similar recipes from Scottish and West African cuisines.

Today, thanks in part to brands like Kentucky Fried Chicken (KFC) and Popeyes, fried chicken has become a beloved classic enjoyed across the country and around the world, while still retaining its deep-rooted popularity in the South.

5

Jambalaya

Image: stu_spivack, CC BY-SA 2.0

Hailing from the Louisiana bayou, jambalaya is a flavorful one-pot dish that combines rice with an array of meats, seafood, and vegetables. According to linguists, its curious name comes from the Provençal language —spoken in modern southeastern France—meaning something like a mixup.

While there is some evidence that points to the origin of this dish being the French Quarter of New Orleans, what is certain is that it reflects the complex cultural tapestry of the South , with influences from French, Spanish, and West African cuisines.

6

Pot Roast

Image: charlesdeluvio

A quintessential Sunday supper, pot roast is a slow-cooked marvel that transforms tough cuts of beef into melt-in-your-mouth perfection. Simmered alongside hearty vegetables—often carrots, potatoes, and onions—in a savory broth, this comforting dish has been bringing American families together for generations.

Similar recipes are found in many cultures, but the origin of the "Yankee pot roast," is often thought to be a local variation of the French dish boeuf à la mode ****, also influenced by German sauerbraten and traditional Jewish cuisine.

7

Shepherd's Pie

Image: JIP, CC BY-SA 4.0

Shepherd's pie, with its comforting layers of seasoned ground meat, vegetables, and creamy mashed potatoes, has long been a staple of American comfort food. Originally hailing from the British Isles—where it was made of lamb meat— this hearty dish found its way to American tables, where it quickly became a timeless classic.

Whether enjoyed on a cold winter's night or as a crowd-pleasing potluck dish, shepherd's pie warms the soul with its hearty flavors and rustic charm.

8

Cornbread

Image: Nik Owens

Cornbread holds a special place in American cuisine, particularly in the South, where it's considered a culinary cornerstone. Made from a simple mixture of cornmeal, flour, milk, and eggs, cornbread is a versatile accompaniment to countless meals , from barbecue ribs to fried chicken.

With origins in Native American cuisine , the role of cornbread as a pillar of the Southern diet emerged mostly out of necessity, as the heat and humidity of the region made it almost impossible to store wheat for long periods of time.

9

Macaroni and Cheese

Image: Ronaldo de Oliveira

Few dishes evoke nostalgic memories quite like macaroni and cheese. By simply combining tender pasta with a creamy cheese sauce, this childhood favorite has been delighting taste buds for generations.

While its origins can be traced back to Europe, macaroni and cheese became an American household staple during the 20th century , thanks in part to its convenience and affordability.

10

Meatloaf

Image: 4marknelson, CC BY-SA 4.0

Meatloaf, with its hearty blend of ground meat, breadcrumbs, and savory seasonings, is the epitome of classic American food. Originating in traditional German, Scandinavian, and Belgian cuisines , the dish as we know it today was likely first prepared in colonial Pennsylvania, using a mixture of ground pork and cornmeal.

This humble but nourishing dish has graced dinner tables all across the nation, and to this day remains a favorite for its simplicity and budget-friendly ingredients.

1

The doctor said so

Image: Vinicius Amano

It's not news that alcohol was completely banned across the country from 1920 to 1933. But, you know, every law has its loophole. It's said that during Prohibition, some doctors took advantage of their authority to prescribe a peculiar medicine: whiskey! Well, if the doctor prescribed it, what could the cops possibly argue?

2

The queen

Image: Daniel Vogel

Women also played an important role during Prohibition on both sides of the law! One of the most notorious was Cleo Lythgoe, a.k.a. the "Queen of the Bootleggers." As her nickname suggests, she was one of the most successful bootleggers of those years. That's right! She built an empire, running a major underground operation that supplied alcohol to secret bars.

3

Clever marketing

Image: April Klein

Although they feel like something recent, marketing strategies have been around for a long time. In fact, even during Prohibition, clever sales tactics flourished by exploiting the nation's circumstances. This was the case with the so‑called "grape bricks," blocks of concentrated grape juice that came with some rather peculiar warnings, such as "NOT to dissolve in water, add yeast and store in a cool place for 21 days, or it may ferment and turn into wine."

4

NASCAR

Image: Simon Hurry

Although it may seem like nonsense, NASCAR's origins are closely related to bootlegging during the Prohibition era. The "moonshiners" were those who transported illegal alcohol. These drivers were skilled, relying on speed and sharp maneuvers to outrun the law. Those same driving techniques later helped give rise to stock car racing.

5

Sacramental

Image: Rey Proenza

Prohibition was full of loopholes. But undoubtedly, one of the most obvious ones was the allowance for sacramental wine. Since wine used in church masses was permitted, it led to more people attending certain services, and even the rise of some pseudo-religions!

6

A payment issue

Image: Mackenzie Marco

Prohibition agents were in charge of enforcing the dry law. However, there was one big problem the authorities overlooked: these agents were poorly paid. That small detail helped the illegal liquor trade thrive. Since agents weren't well paid, bootleggers found them easy to bribe.

7

Risky times

Image: Nick Fewings

The fight against alcohol sales was far from easy, and historical records suggest that, as a result, the authorities took some drastic measures. One of them was the decision to add highly toxic chemicals to the alcoholic beverages circulating at the time! But here's the most surprising part: many people knew -or at least suspected- and still drank their gin and tonic anyway!

8

A lot

Image: Sérgio Alves Santos

We know that Prohibition gave rise to the famous speakeasies, and we know there were a lot of them, but how many? Well, because they operated in secret, it's hard to know exactly how many speakeasies existed across the country. Still, one fact gives us a clear picture of that time: Speakeasies actually outnumbered the bars that existed before Prohibition.

9

The man in the green hat

Image: JOSHUA COLEMAN

Bootleggers were everywhere, even where you'd least expect them. During the Prohibition years, there was one man who operated as the main bootlegger of Congress. He was nicknamed "The man in the green hat" as a reference to his trademark green fedora.

10

After sunset

Image: Anna Asryan

In Detroit, the Police Department grew tired of constantly chasing smugglers down the Detroit River. As these chases were extremely risky and often ended in accidents, the Detroit Police Department adopted an unofficial policy: "No active chases after sunset." As you can imagine, this gave smugglers a lapse of time each night to move without worry.

1

Tipping is expected, not optional

In the U.S., leaving a tip is considered part of the cost of the meal, not a bonus . Diners typically add 15 to 20 percent to the bill, especially in full-service restaurants.

This practice exists because many servers earn lower base wages and depend on tips. In many other countries, service charges are already included in the bill, making the American system feel unusual or even confusing.

2

Free refills are the norm

Many American restaurants offer unlimited refills on soft drinks, iced tea, and coffee . Once you order a beverage, it often keeps coming at no extra cost.

Elsewhere, each drink is typically billed separately, and refills are rarely free. For visitors to the U.S., this can feel surprisingly generous compared to their dining experiences at home.

3

Ice comes with everything

In the U.S., drinks are often served filled with ice, whether it’s soda, water, or even juice . It’s considered a refreshing standard, especially in warmer climates.

In many other countries, ice is used sparingly or avoided altogether. Some people prefer drinks at room temperature, making the American preference for ice stand out immediately.

4

Portions are huge

American restaurant portions are known for their size. Many meals are large enough to serve more than one person or to provide leftovers for later .

In contrast, other countries tend to serve smaller, more balanced portions. The American approach reflects a culture of abundance, but it can be unexpected for first-time visitors.

5

Taking leftovers home is typical

Asking for a take-home container, also known as a "doggy bag," is a normal part of dining in the U.S. Restaurants are prepared for it, and many people expect to leave with leftovers.

In some countries, this practice is less common or even discouraged. The American "doggy bag" reflects both larger portion sizes and a practical approach to reducing food waste.

6

Waiters check in frequently

In the U.S., servers often return to the table several times during a meal . They may ask how everything tastes, refill drinks, or check whether anything else is needed.

While meant to be attentive, this can feel intrusive to foreign visitors. In many other cultures, less interruption is preferred, and diners typically signal the server only when necessary.

7

Customizing your order is normal

In the U.S., it's common to request changes to a dish, such as removing ingredients or adding extras . Restaurants are usually flexible and expect these requests.

In other parts of the world, altering a menu item may be frowned upon. The American habit reflects a strong emphasis on personal choice and individual preferences.

8

Tap water is served automatically

In American restaurants, a glass of tap water is often brought to the table without being requested . It is typically free and refilled throughout the meal.

In many other countries, bottled water is the default and must be ordered separately.

9

Meals tend to move quickly

Dining in the U.S. often follows a faster pace. Food arrives quickly, and the bill may be brought shortly after the meal is finished .

In contrast, in many other cultures, meals are meant to be long, relaxed experiences. The American approach reflects efficiency and a faster daily rhythm.

10

Splitting the bill is common

In the U.S., restaurants commonly allow separate checks , making it easy for each person to pay their share. This is especially helpful in group settings.

In many other countries, splitting the bill can be more complicated or is actively discouraged. The American system emphasizes convenience and individual responsibility at the table.

11

Sweet foods are common at breakfast

Breakfast in the U.S. often includes sweet items such as pancakes, waffles, pastries, or cereal, alongside eggs, bacon, and toast. Syrup and sugar are common additions at the start of the day.

In many other countries, breakfasts tend to be exclusively savory, featuring foods like bread, cheese, or eggs. The American preference for sweetness can feel like a treat to visitors.

12

Dining is generally casual

While there are many exceptions at five-star, fine dining establishments, American dining culture is typically relaxed, with fewer formal rules about dress or behavior . People often eat out in casual clothing and informal settings.

In other countries, meals, especially dinner, can be more formal events. The American style reflects a focus on comfort rather than tradition.