1

Texas barbecue

Image: Andrik Langfield

Texas barbecue is heavily influenced by central European traditions . German and Czech immigrants settled in the state in the mid-nineteenth century introducing new ingredients. That is the main reason we find pork products like sausages in Texas-style barbecue, in addition to the classic beef brisket. In order to preserve fresh meat longer, they used to smoke it and cook it for a very long time. Over the years, this traditional barbecued meat, which originated in central Texas, spread throughout the state, so today we can enjoy not one but four different styles !

Central Texas BBQ is generally very straightforward, the meat is smoked over pecan, mesquite, or oak wood with just a salt and pepper dry rub. South Texas BBQ has Mexican influences and uses a molasses-based sweet sauce. East Texas BBQ is marinated in a sweet tomato-based sauce and slowly cooked via indirect heat. Finally, West Texas BBQ is prepared over an open flame using mesquite wood.

2

Memphis barbecue

Image: Philipp Kämmerer

No doubt about it, Memphis is one of the BBQ capitals of America . Unlike barbecue styles in other states, in Memphis, the meat is cooked using charcoal instead of hardwood logs. Pork ribs and pork shoulder are the signature cuts prepared with a tangy and sweet sauce based on molasses and tomato. Classic sides for the Memphis barbecue are sweet baked beans and slaw.

Barbecue originated in Memphis at the beginning of the 20th century , when African Americans began to populate the state. Often found in lunchtime pork sandwiches and late-night treats in nightclubs, Memphis BBQ style soon became a staple in the area. Many entrepreneurs opened new restaurants during this time, including John H. Mills, considered Memphis’s First Barbecue King. Rumor has it that even the great Bing Crosby was a regular at Mills’s place whenever he was in town.

3

Kansas City barbecue

Image: fstop314.com

According to the Visit KC website, "Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution." The fact is that Kansas barbecue has a long history and is central to the city's culinary culture . Not for nothing is it called the "BBQ Capital of the World". With more than 100 restaurants, there’s even a Kansas City Barbeque Society in charge of promoting this style of cooking around the world.

Kansas City’s love for barbecue started in the early 1900s when a man called Henry Perry began selling slices of hickory smoked meat wrapped in newspaper. Soon after, others followed and started developing their own barbecue recipes. Nowadays, the Kansas City barbecue style involves grilling or smoking different kinds of meat seasoned with a dry rub, then finished with a tomato-based barbeque sauce. Sides include bread, pickles, baked beans, and slaw.

4

North Carolina barbecue

Image: Peter Bravo de los Rios

Whether at a backyard grill, or a traditional wood fire pit at a local restaurant, North Carolina has a proud barbecue tradition. This particular method of smoking and cooking meat has its roots in the emergence of hog cultivation . In the 1500s, Spanish settlers brought pigs to the region and natives on Roanoke Island contributed with their wood-fired slow-cooking method. Over the years, barbecue in North Carolina became a special feature in every celebration and special occasion.

Although recipes may vary between different regions in the state, pork is always the main ingredient . While in the East people cook the whole hog, western Carolinians prioritize the pork shoulder. The sauce is a matter of controversy too. The Eastern tradition calls for a thin vinegar and pepper sauce, whereas Western recipes add tomato or ketchup. Geographical customs aside, if you happen to visit North Carolina, order a local barbecue in one of the many great restaurants and you won’t be disappointed!

5

South Carolina barbecue

Image: @felipepelaquim

Some argue that South Carolina is "The Birthplace of Barbecue" . We won’t be able to settle this debate here and now, but what is certain is that the Palmetto State's barbecue tradition goes back at least five centuries. As with North Carolina, South Carolina barbecue also has its origins in the cultural exchange between Spanish settlers and American Indians . Europeans brought and raised pigs on the islands off the Atlantic coast and the natives knew exactly how to cook them.

The South Carolina barbecue style means cooking and smoking meat —preferably pork— low and slow over hardwood coals. Sometimes pulled from a whole hog, sometimes chopped from a shoulder or ham, South Carolina barbecue comes with a signature sauce depending on the region . You can find a blend of vinegar, salt, and some red pepper to spice things up or a yellow sauce made of cider vinegar, brown sugar or honey, and mustard. No matter which one you get, be prepared for an exceptionally tender and flavorful dish!

6

St. Louis barbecue

Image: Rachel Bramlett

Did you know St. Louis is said to consume more BBQ sauce per person than anywhere else in the country? St. Louisans are big on spare ribs, which may have been introduced in the local culinary tradition more than a century ago. As the legend goes, a steamboat cook named Henry Perry used to slow smoke discarded slabs of ribs from the Kansas City stockyards using locally harvested hardwood trees.

Nowadays, the St. Louis barbecue style includes a variety of seasonings and cooking methods . From grilling to slow smoking, ribs, pulled pork, burnt ends, and pork steaks are smeared with a sauce made from ingredients such as salt, vinegar, black pepper, brown sugar, tomato, and even apricots. Unlike other types of barbecue, St Louis style does not require a dry rub and it cooks a lot faster. White bread is the side of choice, especially if you want to make the most out of all that BBQ sauce!

7

Hawaiian barbecue

Image: Tirza van Dijk

Yes, they have barbecues in Hawaii. Although you won’t get the traditional ribs, pulled pork, and brisket, the Aloha State is home to a delicious kind of barbecue. Influenced by its many immigration waves —primarily from China, Korea, Japan, Portugal, and the Philippines—, it has labor origins dating back to the late 19th century . While modern Hawaiian barbecue includes various cooking techniques, such as roasting, smoking, and grilling, the traditional way requires an imu , an underground oven lined with hot rocks, and banana and ti leaves.

Barbecues from the Paradise of the Pacific are often sweet, tangy, and tropical . You can find chicken, beef, pork, and even seafood. Marinades and sauces incorporate Asian flavors and ingredients like soy sauce, garlic, ginger, and brown sugar. Side dishes range from sticky rice to macaroni salad, complementing and balancing the bold flavors of the meats.

8

Alabama barbecue

Image: Rachel Bramlett

In the South, barbecue is synonymous with any meat that's cooked over the fire. Although pork is often the protein of choice, some restaurants in Alabama also feature brisket, chicken, and beef ribs. Barbecue became popular in Alabama during the early 19th century when difficult economic times required a clever way for the working class to bring flavor and tenderness to cheap cuts of meat.

Sauces involved in the Alabama barbecue style are as diverse as they come . Influenced by the neighboring states of the so-called "barbecue belt", you can find variations of tomato-based sauces, spicy marinades, mustard dressings, and even a white sauce made with mayonnaise, lemon juice, apple cider vinegar, salt, and black pepper. Across Alabama, these mouth-watering smoked meats are often served on hamburger buns filled with dill pickles and topped with coleslaw.

9

Kentucky barbecue

Image: Luis Santoyo

Barbecues in Kentucky have been popular for a long time. In the Bluegrass State pork shoulders are a popular cut cooked on concrete block masonry pits for at least half a day. However, Kentucky is most famous for smoking mutton over hickory coals . Kentuckians also barbecue other meats like chicken, pork tenderloins, cured hams, and turkey breasts for sandwiches.

Kentucky is home to a diverse array of barbecue sauces with almost every county having its own take. For example, Hickman County uses mostly vinegar and cayenne pepper, while McCracken County sauces taste strongly of vinegar and chili powder. Others prefer an allspice Worcestershire-based dip. The signature sides for Kentucky barbecue are toast, vinegar slaw, and pickled eggs.

10

Florida barbecue

Image: Dim Hou

Florida may be best known for its fresh seafood but the Sunshine State also has its own barbecue style . And a soft spot for pork too! A testament to the important place pig meat has in Floridian cuisine is the Cuban twist on the classic BBQ sandwich found at many local joints.

What sets Florida barbecue apart from others is its Caribbean and Latin American influences. Florida BBQ often blends techniques of the Southern United States style barbecues —like the use of sweet tomato sauce or mustard sauce— with Caribbean flavors such as vinegar, fruits, peppers, and spices. It may not be the most traditional barbecue in the country but it is certainly worth a try!

1

Paris, France

Image: U.S. Department of State from United States, Public domain, via Wikimedia Commons

The U.S. Embassy in Paris is the oldest American diplomatic mission in the world. Benjamin Franklin himself served as the first ambassador, back when the United States was fighting for independence. Today, the chancery building stands on the Place de la Concorde, a spot once used for public executions during the French Revolution. Few embassies can match this mix of American heritage and European history.

2

New Delhi, India

Image: Ash Carter, Public domain, via Wikimedia Commons

Set on 28 acres in a district where nearly every corner is marked by a foreign flag, the U.S. Embassy in New Delhi feels more like a grand estate than a government office. The entrance alone impresses visitors with its broad fountain and big golden Great Seal of the United States.

When it first opened in the 1950s, the complex introduced many locals to the clean lines and bold simplicity of American modernist design. Decades later, the compound still carries that sense of mid-century optimism, standing as both a piece of architectural history and a stage for diplomacy.

3

London, United Kingdom

Image: Phil Lev

If James Bond had to hand-deliver a top-secret note to Uncle Sam, this is exactly where he’d go. Opened in 2018, the current building of the U.S. Embassy in London came with a price tag of about $1 billion—yes, billion with a "B." It spans nearly 12 acres along the River Thames, enough to be one of the most enviable addresses in town.

The sleek glass cube design doesn’t just reflect light, it sparkles as if auditioning for a starring role in a spy flick. Its gardens and public walkways also make it one of the few embassies in the world that feels just as welcoming as it does secure.

4

Brasília, Brazil

Image: mbastosbr

When Brazil built a new capital in 1960, the United States became the first nation to establish its embassy in the brand-new city of Brasília. The 12-acre compound took another decade to finish, but the wait was totally worth it.

Today, the building unfolds like a tropical retreat with lush courtyards, a marble facade, clusters of palms, and broad office space that seem to invite a slower pace. Inside, the Stars and Stripes waving overhead reminds you that this is less about vacation and more about international business, carried out in unmistakably American style.

5

Yerevan, Armenia

Image: Arina Dmitrieva

If embassies were given awards, the U.S. outpost in Yerevan would easily take home the trophy for "biggest backyard." Sprawled across 22 acres, it’s more park than office, with open lawns rolling out under the backdrop of Armenia’s rugged mountains.

Yet, the real deal is inside. The embassy serves as a gathering spot for locals, hosting cultural festivals, English-language programs, art exhibits, and workshops that make diplomacy accessible and engaging. With its airy design and community-centered vibe, it feels less like a fortress and more like an open invitation to join.

6

Ottawa, Canada

Image: Jane T D.

Right across the northern border, Canada hosts a striking U.S. Embassy right on Ottawa’s Sussex Drive. Spanning 138,000 square feet and completed in 1999, the building simply stands out. With its stainless-steel dome that gleams in the sunlight, it feels like a freshly minted coin.

Step inside and you’ll find an airy glass interior with open spaces, echoing the values of dialogue and solidarity. In a city lined with Gothic revival architecture, the U.S. Embassy rises as both a modern landmark and the stage where American diplomacy meets Canadian friendliness.

7

Tokyo, Japan

Image: Evgeny Tchebotarev

Set amid Tokyo’s frantic setting, the U.S. Embassy in Japan has stood its ground since the 1970s, quietly observing one of the world’s most dynamic capitals. Step outside its secure walls, and in just minutes you’re in the tranquil embrace of the Imperial Palace gardens, where koi ponds and ancient stone bridges feel worlds apart from the neon lights. Contrast is the essence of this post, rooted in a nation where skyscrapers rise beside shrines, and where diplomacy intertwines with both centuries-old heritage and cutting-edge modernity.

8

Canberra, Australia

Image: National Archives at College Park - Still Pictures, Public domain, via Wikimedia Commons

Opened in 1963, the U.S. Embassy in Canberra feels like a time capsule from the golden age of mid-century design. With its grand dome and red-brick elegance modeled after Thomas Jefferson’s Monticello, the building brings a piece of Virginia heritage halfway around the world.

Framed by tall eucalyptus trees and the crisp skies of Australia’s capital, it strikes a balance between old-world stateliness and natural charm. For many visitors, this government office is a symbol of American history and Australian hospitality.

9

Buenos Aires, Argentina

Image: here, Public domain, via Wikimedia Commons

Known as Palacio Bosch, this embassy doesn’t look like an office building at all. Originally built in 1910 for one of Argentina’s wealthiest families, the mansion still carries a Belle Époque aura. With sweeping marble staircases, glittering chandeliers, and fancy salons full of gilded details, it feels like the set for The Great Gatsby .

Outside, the gardens stretch wide and elegant, providing the backdrop for countless receptions where formal diplomacy blends with the warmth of Argentine culture. Guests might hear live music drifting through the air, join in animated conversation, or even share a round of _mate_—a reminder that this embassy is as much a cultural meeting point as it is a place for politics.

10

Oslo, Norway

Image: Christoffer Engström

Though smaller in scale than others on this list, the U.S. Embassy in Oslo stands out with a design that mirrors the Norwegian landscape. Its facade pairs sleek glass walls with rugged stone, a blend that feels both contemporary and timeless.

In the summer, the building glimmers in the glow of endless daylight. Come winter, snow transforms its sharp lines into something out of a Nordic fairytale, with frosted rooftops and a quiet stillness in the air. More than just an office, this embassy feels woven into its setting—an architectural nod to Norway’s mix of modern design and deep connection to nature.

11

Mexico City, Mexico

Image: Oscar Reygo

In one of the world’s liveliest capitals, this embassy makes its mark with sheer scale: over 1.8 million square feet of workspace. That makes it one of the largest American embassies , almost a city within a city.

Beyond its size, the U.S. Embassy in Mexico plays a central role in cultural exchanges and international cooperation, making it as vital to daily life as the bustling neighborhoods that surround it.

12

Singapore

Image: Mark Stoop

Nestled among orchids, palms, and flowering shrubs, the U.S. Embassy in Singapore feels more like a tropical retreat than an office. Its wide, low-slung profile is designed to stay cool in the humid climate, blending seamlessly into the greenery. Just like in the rest of the city, architecture and nature work in harmony, offering a daily reminder that diplomacy can grow strong roots in even the warmest of places.

1

Jello Molds

Jello molds were once a centerpiece of American entertaining, especially from the 1930s through the 1960s. They appeared at holidays, potlucks, and family dinners, often filled with fruit, marshmallows, or even vegetables and meat .

As tastes shifted away from gelatin-based dishes, these colorful creations slowly disappeared. Today, they’re more likely to spark nostalgia or even humor than appetite.

2

Chicken à la King

Chicken à la King was a creamy comfort dish found in homes, cafeterias, and hotel dining rooms across the country. Made with diced chicken, mushrooms, and peppers in a rich sauce , it was commonly served over toast or rice.

Once considered elegant yet approachable, it fell out of popularity as lighter, faster meals took over. Today, it’s rarely seen outside vintage cookbooks.

3

Salisbury Steak

Salisbury steak was once a standard American dinner, served in restaurants, school cafeterias, and home kitchens alike. Made from seasoned ground beef and smothered in gravy, it was filling, affordable, and easy to prepare.

As food culture moved away from processed and institutional meals, Salisbury steak lost its appeal. Today, it’s mostly associated with frozen dinners or nostalgic meals.

4

Chipped Beef ("SOS")

Chipped beef, thin slices of dried beef served in white gravy , was once ubiquitous. It appeared on breakfast tables and became especially associated with military dining during the early and mid-20th century.

Its strong, salty flavor eventually pushed it out of favor. While still remembered by many Americans, chipped beef is now rarely served outside a few traditional diners.

5

Porcupine Meatballs

Despite the name, no porcupines were involved in making this dish. The meatballs were made from ground beef mixed with rice , which poked out during cooking, giving the dish its nickname.

Popular during the Great Depression, porcupine meatballs stretched limited meat into hearty meals. As economic conditions improved and tastes changed, this clever and thrifty dish gradually faded from everyday cooking.

6

Olive Loaf

Olive loaf was once a common deli meat, recognizable by its pink color and green olive pieces . It was frequently sliced for sandwiches and served at lunches throughout the mid-20th century.

Changing tastes and the rise of fresher deli options pushed olive loaf into obscurity. Today, it’s remembered mostly by those who grew up seeing it behind deli counters.

7

Pickled Herring

Pickled herring was widely eaten by Americans of Northern European descent and was once a common item in grocery stores and home pantries. It was valued for its long shelf life and strong flavor .

As newer protein options became widely available, pickled fish fell out of favor. Today, it survives mainly in specialty stores and cultural traditions rather than on mainstream American menus.

8

Ambrosia Salad

Ambrosia salad combines fruit, coconut, marshmallows, and cream into a sweet side dish. It was especially popular at holidays and church gatherings.

Over time, its sugary profile and unusual texture made it feel outdated. While still remembered fondly, ambrosia salad is now far less common on modern tables.

9

Braunschweiger Sandwiches

Braunschweiger, a type of liver sausage, was once a standard sandwich filling in American households. Spread on bread with mustard or onions , it was inexpensive and widely available.

As Americans moved away from organ meats, Braunschweiger lost popularity. Today, it’s mostly limited to specialty markets and nostalgic diners.

10

Oyster sandwiches

Oyster sandwiches were once everyday food in coastal cities, especially in the 19th and early 20th centuries. Oysters were cheap, abundant, and commonly fried or stewed .

As oyster populations declined and prices rose, the sandwich disappeared from daily menus. Today, oysters are considered a treat rather than a working-class staple.

11

Scrapple

Scrapple is a pork-based dish made from scraps, cornmeal, and spices . It was once common throughout the Mid-Atlantic, especially as a breakfast food.

While still eaten regionally, scrapple never regained national popularity. Many Americans now view it as unusual, despite its once-widespread presence.

12

Creamed Onions

Creamed onions were once a classic American dish, especially at holiday meals. Small onions were simmered and served in a thick, creamy sauce .

As side dishes became simpler and lighter, creamed onions fell out of favor. Now, they appear mainly in old family recipes or historical menus.