Imagine this: you perch in the middle of the hubbub of a diner, the aroma of burnt burgers and delicious apple pie filling the air, and then you remember American food is greater than drive-thru joints! Yes, the world at large mocks us for our affection for them, but come on: from delicate barbecue to rich mac and cheese, American food has captured hearts and palates all around the world. These are no mere meals; they’re an American hug, packed with background and taste that causes people all around the world to exclaim, “Can I have seconds?
“Food is a love letter to culture, isn’t it? It’s more about moments we share around it laughing with friends over wings or a slice of pie that tastes like home. American staples possess this kind of magic that brings people together from all over and makes simple ingredients global superstars.”.
Whether it’s a midnight burger run or a scorching bowl of gumbo, all of these foods reflect America’s genius, diversity, and sheer yummieness.
So grab a fork (or your fingers, no judgments!) and join me on a taste bud road trip of 14 American foods gone wild. From golden fried chicken to gooey s’mores, these are the foods that have gone global and stolen hearts everywhere. Let’s dig into the history, taste, and why these favorite foods are loved far beyond the Stars and Stripes. Buckle up? Let’s chow!
1. Hamburgers
Is there anything more American than biting into a juicy, perfectly grilled hamburger? It’s like the food equivalent of a summer barbecue simple, satisfying, and universally loved. From Tokyo to London, you’ll find people queuing up at diners and food trucks, eager to sink their teeth into this iconic sandwich that’s practically a global ambassador for American cuisine. No wonder burgers are such favorites; they’re the ultimate comfort food, nirvana in each bite. The history of the hamburger begins with the 19th-century arrival in the United States of German immigrants and their ground beef burgers, but come on America made it into an icon. The burger is an art form that spans generations, one to which others have contributed everything from the classic lettuce and tomato to unconventional options like peanut butter or scrambled eggs (don’t knock it till you’ve tried it!).
Whether you’re having your fast food fix or treating yourself to a gourmet variation with truffle aioli, there’s a burger for every mood and whim.
What makes the hamburger a global rockstar is its adaptability. You can have teriyaki-glazed charm in Japan or spicy guacamole on a Mexican burger. It’s as if the burger masters the idiom of each vocabulary and fuses its flavors to the palates of natives without sacrificing that belly-filling personality. Wherever you are, a fantastic burger is tantamount to getting a high-five from America, reminding you that sometimes the simplest things can make the biggest impact.
Hamburgers
Equipment
- 1 Large Cast Iron Skillet Essential for searing
- 1 Baking Sheet For finishing in the oven
- 1 Roasting rack To lift burgers on the baking sheet
- 1 Spatula For handling the patties
Ingredients
Main
- 24 ounces ground chuck
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Spice Mix optional, recipe follows
- 1 tablespoon vegetable oil
- 4 slices cheese such as Cheddar, American, Saga blue cheese, and Swiss, optional
- 4 soft hamburger-style buns split
- 4 slices beefsteak tomatoes optional
- Assorted lettuces and greens such as iceberg, romaine, or watercress
- Assorted mustards such as whole-grained, Dijon, or French’s, optional
- Mayonnaise optional
- Ketchup optional
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Hot Sauce to taste
Instructions
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don’t over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
Notes
2. Mac and Cheese
Ah mac and cheese, cheesy, creamy dream of mine how do you bring so much love to everyone? Comfort food that it is, this is a fuzzy blanket on a cold day, wrapping you in close warmth with each gooey mouthful. It’s not an American institution; it’s a worldwide phenomenon, erupting in quaint Irish taverns and high-end restaurants in Dubai, showing the world language of pasta allla formaggio. You wouldn’t believe it, but mac and cheese actually had its roots in Italy, but America elevated it to a whole new level of yum. Apparently, even Thomas Jefferson was hooked and served it at high-end state dinners!
From the classic blue box we all love (and secretly cherish) to grandma’s hidden formula baked in a crunchy breadcrumb crust, mac and cheese has an odd knack of sneaking into our pantries and into our hearts wherever we may be. Mac and cheese is attractive because it’s flexible. You can keep it simple with classic cheddar or go wild with additions like lobster, truffle oil, or even a spicy jalapeño kick. Around the world, chefs are putting their spin on it think Mexican-inspired versions with salsa or French takes with gooey brie.
It’s the kind of dish that says, “Hey, I’m here for you,” whether you’re a kid, a foodie, or just someone craving a taste of home.
Simple Macaroni and Cheese
Equipment
- 1 Large Pot For cooking macaroni
- 1 Saucepan For preparing cheese sauce
- 1 Whisk Essential for a smooth roux and cheese sauce
- 1 Colander For draining cooked macaroni
Ingredients
Main
- 1 8 ounce box elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ground black pepper to taste
- 2 cups milk
- 2 cups shredded Cheddar cheese
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Dotdash Meredith Food Studios
- At the same time, melt butter in a saucepan over medium heat. Dotdash Meredith Food Studios
- Add flour, salt, and pepper and stir until smooth, about 5 minutes. Dotdash Meredith Food Studios
- Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn’t burn. Dotdash Meredith Food Studios
- Add Cheddar cheese and stir until melted, 2 to 4 minutes. Dotdash Meredith Food Studios
- Drain macaroni and fold into cheese sauce until coated. Dotdash Meredith Food Studios
- Serve hot and enjoy! Dotdash Meredith Food Studios
Notes
3. Barbecue / Smoked Brisket
If anything shouts “America,” it is the fall-off-the-bone, smoky goodness of barbecue. Picture a plate of ribs that literally fall off the bone or brisket that simply dissolves in your mouth, smothered with sauce and cooked for long hours over low heat until pure perfection. Tourists to America can’t get enough of their initial experience of real barbecue, saying it’s something they just can’t get anywhere else. It’s a culinary love letter from middle America. Barbecue is more than food; barbecue is culture, and every American state proudly waves its own BBQ banner. Texas prefers dry-rubbed beef brisket, and Kansas City prefers sweet, sticky sauce on everything. Smoking all day (if not days!) over wood is a labor of love that tenderizes hard pieces of meat so well you need little more than a fork.
Little wonder that BBQ restaurants are near religious in some regions of the nation.
The rest of the globe caught the BBQ bug, as well. From soy-ginger Korean-style BBQ ribs to barbecues at block parties down under in Australia, smoky, slow-cooked meat has been disseminated worldwide. America sent the world its secret sauce for happiness and the whole world was invited over for the barbecue. Memphis or Melbourne, that initial bite at the barbecue is like pure, smoky heaven that reminds you why this is such a beloved tradition.
Busy Day Barbeque Brisket
Equipment
- 1 Small Mixing Bowl For combining spices
- 1 Slow Cooker Essential for tender, slow-cooked brisket
- 1 Tongs For handling hot brisket
- 1 Fork To test for tenderness
Ingredients
Main
- 1 tablespoon dried thyme leaves
- 1 tablespoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 3 pounds beef brisket trimmed of fat
- ½ teaspoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 ½ cups barbeque sauce
Instructions
- Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
- Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on Low, 8 to 10 hours, until fork-tender. Allrecipes Magazine
Notes
4. Fried Chicken
Golden, crispy, and so soft American fried chicken is a food lover’s paradise. From the bucket from the neighborhood fast-food joint to a plate of Southern fried chicken with fixin’s, this food has the ability to heal everyone’s sad heart. No surprise that fried chicken has followers from Seoul to São Paulo, each bite that provides that wonderful crunch that sounds sweet to your ears.
Fried chicken is a lovely synthesis of Scottish fry method and African spice heritage, but in the South, it was molded into a food symbol. Dredged in fluffy waffles, smothered in gravy, or merely splashed with hot sauce, it’s food as warm as a granny’s hug. It’s comfort food that makes every day a holiday. It’s that fried chicken everybody in the world is crazy about someone has to get their hands on that crispy flesh. They did hot, twice-fried that will burn one’s mouth in Korea, and in Great Britain, street vendors of fried chicken line the roads. America simply issued an invitation to the entire world to a party with the fried chicken and the rest of the world sent an RSVP.
Regardless of what it is composed of, the world-wide demand for fried chicken is proof that there exist some tastes too divine to be exclusive to a region.
Homemade Chicken Gravy
Equipment
- 1 Saucepan Medium-sized
- 1 Whisk Heat-resistant
- 1 Liquid Measuring Cup 1-quart capacity
- 1 Dry Measuring Cups
- 1 Measuring Spoons
Ingredients
Main
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 quart cold chicken stock or more if needed
- ⅓ cup heavy cream
- salt and ground white pepper to taste
- 1 pinch cayenne pepper
Instructions
- Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes. Dotdash Meredith Food Studios
- Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock. Dotdash Meredith Food Studios
- Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes. Dotdash Meredith Food Studios
- Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
- Serve hot and enjoy! Allrecipes/Ramona Cruz-Peters
Notes
5. Apple Pie
Is there anything more heartwarming than a slice of apple pie, just out of the oven with a scoop of vanilla ice cream melting across the top? America’s dessert in every bite, home and heart in tangible form, and it’s won over enthusiasts as far around the globe as Paris patisseries and Tokyo bakeries. Apple pie’s warm, sweet spice has found a worldwide audience.
Apple pie was conceived in Europe, maybe, but America made it a star, adding its name to the pantheon of tradition and comfort food. Frosted with sugar, spiced with cinnamon, apples under a buttery, flaky crust are the finest advertising for an ode to all that is simple and great. Served either way, either on a Fourth of July picnic or on a cold winter’s night, apple pie can make every minute seem like magic.
Around the globe, apple pie winks. Whipped cream or custard tops it in Australia, down under, and lattice-topped fancy French ones. Wherever the form, that initial bite of tart, sweet apples wrapped in flawless crust is a big hug from halfway around the world. It’s an indicator that some sweets are too good to belong to anyone. They’re the world’s sweets.
Apple Pie by Grandma Ople
Equipment
- 1 9-inch pie pan
- 1 Saucepan Medium-sized for caramel sauce
- 1 Rolling Pin
- 1 Paring Knife or Vegetable Peeler For peeling and coring apples
- 1 Whisk or Wooden Spoon For stirring sauce
Ingredients
Main
- 8 small Granny Smith apples or as needed
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 1 9 inch double-crust pie pastry, thawed
Instructions
- Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside. Dotdash Meredith Food Studios
- Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat. Dotdash Meredith Food Studios
- Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips. Dotdash Meredith Food Studios
- Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges. Dotdash Meredith Food Studios
- Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position. Dotdash Meredith Food Studios
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure. Dotdash Meredith Food Studios
- Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides. Dotdash Meredith Food Studios
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
6. Buffalo Wings
Roll out the napkins, because Buffalo wings are here to heat up your life! The hot and spicy chicken wings are the greatest game-day food, born in Buffalo, New York, and now consumed in backyards and sports bars across the country. Soaked in blue cheese or ranch (don’t be mad!) these wings are a taste disaster in celebration of America’s love affair with strong flavors.
The key to Buffalo wings’ unstoppable charm is the ideal combination of heat, tang, and crunch. Classic and most authentic is hot sauce, but honey BBQ, garlic parmesan, or Thai-style sweet chili versions are just as beloved. Originating as an after-hours bar snack, they have reached out to blanket the world, with their followers in Singapore and South Africa adding their own hot spin.
There’s something to the act of tearing into a plate of wings that unites people rooting for your team or simply having fun with friends. That shared experience has popularized Buffalo wings as a party food everywhere, proving that a splash of heat and plenty of flavor can cross any boundary. So grab, get messy, and enjoy some wing-induced bliss!
Buffalo Chicken Dip
Equipment
- 1 Medium Saucepan
- 1 9-inch Pie plate Or similar oven-safe baking dish
- 1 Whisk or Sturdy Spatula For melting and mixing ingredients
- 1 Measuring Cups and Spoons
- 1 Oven
Ingredients
Main
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce recommended: Frank’s
- 1 rotisserie chicken shredded
- 1 cup crumbled blue cheese
- Crackers bread or carrot sticks, for serving
Instructions
- Preheat the oven to 425 degrees F.
- In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
- What Makes This Recipe Really Sing: This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.
Notes
7. Clam Chowder
Nothing is more “coastal charm” than a hot bowl of New England clam chowder. This comforting, warming soup is a flavor of the ocean, with soft clams, potatoes, and velvety broth that warm from the belly. It’s no surprise this New England classic has gone global, winning hearts as far afield as Japan and Italy.
The New England version, with its creamy off-white background, is the rockstar of the chowder world, but do not count out the tomato-flavored Manhattan variant its got a devoted following, too. The secret lies in the “Holy Trinity” of celery, onions, and bell peppers that adds a depth of flavor to each bite that’s a day at the beach. It’s the sort of food that you simply want to snuggle up in a bowl and sit and watch the surf roll by.
From rural Maine diners to hip European restaurants, clam chowder’s down-home popularity has gone global. Chefs all over are putting their own spin on it, topping it with fresh local seafood or spices. Whatever you call it, though, clam chowder’s beefy, briny goodness is a salute to America’s sea-faring past and its ability to turn any meal into a homecoming.
New England Clam Chowder Recipe
Equipment
- 1 Large stockpot or Dutch oven Essential for rendering, sautéing, steaming, and simmering the chowder.
- 1 Fine-mesh Sieve Crucial for straining clam broth to remove any grit.
- 1 Sharp Chef’s Knife For precise dicing of salt pork, vegetables, and chopping clams.
- 1 Cutting Board Provides a stable and safe surface for all ingredient preparation.
- 1 Ladle For serving the finished chowder.
Ingredients
Main
- 1/2 pound salt pork or bacon cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 medium onion finely chopped (about 1 cup)
- 2 stalks celery finely chopped (about 1 cup)
- 1 cup water or clam juice
- 2 1/2 pounds live cherrystone or littleneck clams see note above
- 1 quart whole milk
- 1 1/2 pounds russet or yukon gold potatoes peeled and cut into 1/2-inch cubes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- Oyster crackers for serving
Instructions
- Dice salt pork into 1/2-inch cubes. In a large stockpot or Dutch oven, render pork over medium-low heat until crispy. Remove cracklings and set aside.
- Add butter to the rendered fat. Sauté finely chopped onion and celery until softened, about 8-10 minutes.
- Add live clams and 1 cup water or clam juice to the pot. Cover and steam over high heat until clams open, about 5-8 minutes.
- Remove clams from the pot, discarding any unopened. Strain the clam liquid through a fine-mesh sieve (preferably lined with cheesecloth) into a bowl; set aside.
- Return strained clam liquid to the pot. Add peeled and cubed potatoes and bay leaves. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
- While potatoes cook, shuck the steamed clams and roughly chop them if desired.
- Pour whole milk into the pot with the potatoes. Bring to a gentle simmer, do not boil vigorously.
- Stir in the heavy cream and chopped clams. Heat through gently for 2-3 minutes.
- Season the chowder generously with kosher salt and freshly ground black pepper to taste. Remove bay leaves.
- Serve hot, garnished with reserved crispy pork cracklings and oyster crackers.
Notes
8. Pancakes
Who doesn’t love waking up to a stack of fluffy, golden pancakes dripping with maple syrup? These American breakfast heroes are the ultimate morning indulgence, but let’s be real they’re amazing any time of day. From New York to New Zealand, pancakes have become a global brunch staple, and I’m pretty sure they’re the reason brunch was invented.
Pancakes existed since the beginning of time, but America got them right as a breakfast food with the absolutely ideal mix of crunch on the outside and fluff on the inside. Blueberries by the stack, chocolate chips mixed in, or the humble butter and syrup, there’s just a pancake for every attitude. And don’t even get me started about that “brinner” (dinner at breakfast) pancakes make it perfectly acceptable to have breakfast at 8 p.m.
The world has become enamored with pancakes, and Japan markets soufflé-type pancakes that tremble like Jell-O, and Europe tops them with cream and fruit. It was like America sent out invitations to the world for a syrupy, fluffy open house, and the world arrived with appetites. The ease of pancakes and absolute goodness have made them a global phenomenon, and sometimes the best really is the simplest.
Compote with Frozen Berries
Equipment
- 1 Small Saucepan For cooking the compote
- 1 Spatula or wooden spoon For stirring
- 1 Measuring Cups and Spoons For precise ingredient measurement
Ingredients
Main
- ½ cup frozen blueberries
- ¼ cup frozen strawberries
- ¼ cup frozen raspberries
- ¼ cup raw sugar
- ¼ cup water
- 1 tablespoon unsalted butter Optional
- 1 tablespoon unbleached all-purpose flour Optional
Instructions
- Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
- Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.
Notes
9. Chocolate Chip Cookies
Now, on to the greatest cookie solution: chocolate chip cookies. The chocolate-studded, chewy cookies are America’s present to the planet, and trust me, the planet is a better place for it. Warm from the oven or fresh from a bakery, these cookies have the capability to make everything better, whether it’s a bad day or a good one.
They’re officially known as “American cookies” in Vietnam because they’re so legendary! The trick is the balance: rich butter dough, chocolate chips goo, and somehow chewy chew. They’re amazing on their own, but the world got smart, using them as ice cream sandwiches, cakes, or even cookie-stuffed brownies (why not?!). America basically made a batch of love and shared it with the world.
There’s something special about chocolate chip cookies that just makes you feel like mom is hugging you with a giant squeeze from the kitchen whether you are in Sydney or Stockholm. It’s a taste that nobody can resist and everybody can’t help be attracted to. So whenever you next bite into one, you’ll be a member of a global cookie club thanks to American sweetness brilliance.
The Chewy Gluten Free
Equipment
- 1 Stand Mixer With paddle attachment
- 1 Heavy-Bottom Saucepan For melting butter
- 2 Medium Bowls One for dry, one for mixing
- 2 Baking Sheets For baking multiple batches
- 1 Wire Rack For cooling cookies
Ingredients
Main
- 8 ounces unsalted butter
- 11 ounces brown rice flour approximately 2 cups
- 1 1/4 ounces cornstarch approximately 1/4 cup
- 1/2- ounce tapioca flour approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar approximately 1/4 cup
- 10 ounces light brown sugar approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
- In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator until firm, approximately 1 hour.
- Preheat the oven to 375 degrees F.
- Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Notes
10. Philly Cheesesteak
Philly cheesesteak, naughty, meaty dream where do I begin? Philly’s crown jewel and pride, it’s a blazing pile of shredded beef, melted cheese, and onions stuffed in a cracker roll. It’s not a dish; it’s one that shatters flavor to smithereens and has aficionados from Philly to Pakistan singing its praises.
The key to the best cheesesteak is uncomplicated but heavenly: tender steak, gooey cheese (Cheez Whiz or provolone, your preference), and a roll robust enough to keep it all in one piece. It’s a sandwich that insists on being devoured, with every bite providing a combination of the meaty, the cheesy, and a hint of sweetness from those sweet caramelized onions. No surprise, then, that visitors flock to Philly solely to get their hands on one!
The cheesesteak craze has spread all over the globe with global variations from veggie cheesesteaks in India to hot ones in Mexico. Philly somehow wrote a Valentine that was a sandwich, and the world said, “YUM!” Be it in the City of Brotherly Love or halfway around the world, a cheesesteak is a flavor of American street food at its best.
Philly Cheese Steak
Equipment
- 1 Large Griddle or Grill Pan Essential for searing the steak quickly and evenly.
- 2 Large Skillets Needed for simultaneously preparing mushrooms, onions, and peppers.
- 1 Medium Saucepan For preparing the smooth Provolone cheese sauce.
- 1 Sharp Chef’s Knife Crucial for very thin slicing of the strip loin.
- 1 Cutting Board For safe and efficient slicing and chopping.
Ingredients
Main
- 2 to 2 1/2 pound strip loin trimmed
- Olive oil
- Salt and freshly ground black pepper
- Soft hoagie rolls split 3/4 open
- Provolone Sauce recipe follows
- Sauteed Mushrooms recipe follows
- Caramelized Onions recipe follows
- Sauteed Peppers recipe follows
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk heated
- 1 cup grated aged provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds mushrooms cremini and shiitake, coarsely chopped
- 3 tablespoons finely chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoons canola oil
- 3 large Spanish onions peeled, halved and thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 poblano peppers thinly sliced
- 2 Cubano peppers thinly sliced
- Salt and freshly ground black pepper
Instructions
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
Notes
11. Glazed Donuts
Donuts, oh donuts how do you make mornings sweet? American glazed donuts, particularly the fabled Krispy Kreme variety. Little pieces of heaven, with their glittery, sticky glaze and melt-in-your-mouth softness. They’ve overflowed from American bakeries to international coffeehouses, and we’re all addicts.
Where donuts originated in Europe, America made them a cultural sensation with hot-off-the-line offerings from eateries like Krispy Kreme. There’s nothing quite like that warm, airy morsel with sweet glaze to equal pure enchantment, and Europeans report not being able to match anything like it in their native lands. No wonder there’s a certain in-oven-like quality to it that’s irresistible.
From traditional glazed to go-wild varieties such as bacon-wrapped or matcha-matched donuts, the world can’t get enough. Whether purchasing one to take away in Chicago or Hong Kong, donuts demonstrate America does desserts best. When you see that “Hot Now” sign, treat yourself your part of an international army of donut enthusiasts.
Glazed Pumpkin Donuts
Equipment
- 1 Donut Pan
- 1 Large Mixing Bowl
- 1 Electric Mixer (handheld or stand mixer)
- 1 Medium Mixing Bowl
- 1 Baking Sheet with parchment paper
Ingredients
Main
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup milk
- ¼ cup butter softened
- 1 ½ cups confectioners’ sugar
- ¼ cup butter melted
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a donut pan. Line a baking sheet with parchment paper.
- Make donuts: Stir flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl until well combined. Add pumpkin puree, eggs, milk, and butter. Beat with an electric mixer on low speed until batter is just combined. Spoon batter into the prepared pan.
- Bake in the preheated oven until donuts spring back when gently pressed, 8 to 10 minutes.
- Meanwhile, make glaze: Beat confectioners’ sugar, melted butter, water, and vanilla together in a medium bowl until smooth.
- Dip warm donuts into glaze, allowing any excess glaze to drip back into the bowl. Place glazed donuts onto the prepared baking sheet to cool.
Notes
12. S’mores
Close your eyes and imagine this: a crackling campfire, gooey marshmallows, melted chocolate, and crunchy graham crackers. That is the charm of s’mores, America’s retro campfire treat that’s hollering the world to “s’more”! The dessert is nostalgia incarnate, and any event becomes a toasty, sticky-fingered event.
S’mores are simplicity itself: toast a marshmallow, sandwich it with chocolate between graham crackers, and let magic occur. That combination of crunch, sweetness, and stickiness is an explosion of fireworks in the mouth. Bred in American summer camps, s’mores have matured everywhere else in the world, with everyone trying to replicate that campfire magic.
From Japan’s s’mores-flavored ice cream to Europe’s s’mores-topped cakes, this dessert is on the roll. It’s not the taste it’s the laughter with friends or family as you’re frantically trying not to get your marshmallow on the fire. S’mores are America’s credo for, “Let’s make every moment a little sweeter,” and the world is entirely in sync.
Nutella S’mores Bars with Raspberries
Equipment
- 1 8×8 inch Baking Dish
- 2 Mixing Bowls One large, one medium
- 1 Saucepan Small, for melting butter; alternatively, a microwave-safe bowl
- 1 Spatula For mixing and spreading
- 1 Parchment Paper For lining the baking dish
Ingredients
Main
- 1/4 Cup Brown Sugar
- 2 Tablespoons White Sugar
- 5 Tablespoons Butter melted
- 1/2 Teaspoon Vanilla Extract
- 1 & 1/2 Cups Graham Crackers crushed
- 2 Dark Chocolate Bars
- 1/2 Cup Nutella
- 6 Ounces Fresh Raspberries halved
- 13 Ounces Marshmallow Creme
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, combine the crushed graham crackers, brown sugar, white sugar, melted butter, and vanilla extract. Mix until well combined and crumbly.
- Firmly press the graham cracker mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool slightly.
- While the crust cools, melt the dark chocolate bars in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the Nutella until fully combined.
- Evenly spread the chocolate-Nutella mixture over the cooled graham cracker crust.
- Arrange the halved fresh raspberries over the chocolate-Nutella layer.
- Carefully spread the marshmallow creme over the raspberries and chocolate layer, using a greased spatula or your fingers to help prevent sticking.
- Return the baking dish to the oven and bake for another 10-15 minutes, or until the marshmallow creme is puffed and lightly golden brown.
- Remove the bars from the oven and let them cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.
Notes
13. Key Lime Pie
Key lime pie is beach vacation dessert in pie form tart, rich, and sweetened just enough. Hailing from Key West, Florida, this pie’s buttery graham cracker crust and key lime filling with its crisp, snappy bite won the world over. One of those desserts people scratch their heads at first (pie or magic?), then become utterly smitten.
The secret is those tiny, punchy key limes, which give the pie its signature tartness, balanced by a smooth, creamy filling. Top it with whipped cream or meringue, and you’ve got a dessert that’s as refreshing as a beach breeze. It’s no wonder Key lime pie has become a staple at bakeries and restaurants worldwide, from Miami to Munich.
What’s so great about this pie is that it’s a master surprise. In France, you’ll find it with a chic spin, and in Australia, with a splash of tropical pizzazz. Wherever you have it, Key lime pie is a slice of American sunshine, demonstrating to the world how a sprinkle of zest can get a lot done to win hearts (and stomachs).
5-Ingredient Quick Frozen Key Lime Pie
Equipment
- 1 Electric Mixer stand mixer or hand mixer with whisk attachment
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Citrus Zester
- 1 Rubber Spatula
Ingredients
Main
- 2 1/2 cups heavy whipping cream
- One 14-ounce can sweetened condensed milk
- 1 tablespoon fresh key lime zest
- 1/2 cup fresh key lime juice
- 1 premade graham cracker pie crust
- 1/2 cup confectioners’ sugar
- Curled lime slices for garnish, optional
Instructions
- Beat 1 cup of the heavy cream into stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, 2 teaspoons of the lime zest and lime juice. Fold the lime juice/sweetened condensed mixture into the whipped cream.
- Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.
- Take the remaining 1 1/2 cups of whipping cream and add the confectioners’ sugar. Whip until soft peaks. Spoon the whipped cream over the frozen pie. Garnish with the remaining key lime zest and some curled lime slices if desired.
Notes
14. Gumbo
Buckle up for flavor, because Louisiana gumbo is about to get its shine on! This decadent stew is a celebration of the South’s melting-pot heritage, mixing and matching French, African, and Native American flavors into a bowl of pure heaven. From sea to shining sea from New Orleans to Nairobi, gumbo’s spicy, rich magic has folks serving seconds and singing its praises.
At its heart, gumbo is all about bold flavors: a strong stock, meat or shellfish, and the “Holy Trinity” of celery, bell peppers, and onions. Add a mix of spices and maybe some okra or roux, and you’ve got a dish that’s as complex as it is delicious. It’s the kind of meal that feels like a warm embrace from a Cajun grandma, full of love and soul.
Gumbo’s international popularity is a testament to its scope. Food enthusiasts around the world extol it, one describing it as “heaven in a bowl” when properly prepared. Eaten in the center of Louisiana or in the center of London, gumbo unites individuals, bearing witness that the gourmand spirit of America is no less expansive and embracing than are its flavors.
Cook the Book: Chicken and Smoked Sausage Gumbo
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For making roux and simmering gumbo.
- 1 Whisk Essential for making a smooth roux.
- 1 Chef’s knife For dicing vegetables and cutting meats.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Large Slotted Spoon or Tongs For browning and transferring chicken/sausage.
Ingredients
Main
- 1 cup rendered chicken fat or canola oil
- 1 cup flour
- 2 large onions diced
- 1 large chicken cut into 12 pieces
- 2 tablespoons Basic Creole Spices recipe follows
- 2 pounds spicy smoked sausage sliced ½ inch thick
- 2 stalks celery diced
- 2 green bell peppers seeded and diced
- 1 tomato seeded and chopped
- 2 cloves garlic minced
- Leaves from 2 sprigs fresh thyme
- 3 quarts chicken stock
- 2 bay leaves
- 6 ounces andouille sausage chopped
- 2 cups sliced fresh okra
- 1 tablespoon Worcestershire
- Salt
- Freshly ground black pepper
- Filé powder
- Tabasco
- White rice for serving
- 2 tablespoons celery salt
- 1 tablespoon sweet paprika
- 1 tablespoon coarse sea salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground allspice
Instructions
- Prepare the Basic Creole Spices by combining all listed spice ingredients. Dice onions, celery, and bell peppers; mince garlic; chop tomato; slice all sausages.
- In a large Dutch oven or heavy-bottomed pot, combine rendered chicken fat or canola oil and flour over medium-low heat. Whisk constantly for 30-45 minutes until the roux achieves a deep, dark mahogany color.
- Remove the roux from heat. Season chicken pieces with a portion of the Creole Spices. In a separate pan or the same pot, brown chicken in batches until golden, then set aside.
- Add onions, celery, and bell peppers to the Dutch oven, sautéing until softened (8-10 minutes). Stir in minced garlic, chopped tomato, and fresh thyme, cooking for another 2-3 minutes.
- Return the prepared roux to the pot. Gradually whisk in chicken stock until smooth, bringing the mixture to a gentle simmer. Add the bay leaves.
- Return the browned chicken pieces to the pot. Add the sliced spicy smoked sausage and chopped Andouille sausage.
- Bring the gumbo to a gentle simmer, cover, and cook for at least 1-1.5 hours, stirring occasionally, until the chicken is tender and flavors have melded.
- Stir in the sliced fresh okra and Worcestershire sauce. Continue to simmer for another 15-20 minutes, or until the okra is tender.
- Taste the gumbo and adjust seasoning with salt, freshly ground black pepper, and Tabasco to your preference.
- Just before serving, remove the gumbo from heat and stir in filé powder, if desired, to thicken (add off heat to prevent stringiness). Ladle hot gumbo over white rice.
Notes
Conclusion
And that’s it, folks a tasty tour of 14 American classics the world can’t get enough of! From the crunchy crunch of fried chicken to the gooey heaven of s’mores, they’re not only food culinary epics of tradition, creativity, and people gathering. They teach us that a good meal can unite us, bringing people together in the name of communal noshes and wide grins
These legends are a piece of America’s soul that it takes with it, either the fuzzy soul of barbecue or the big hug of mac and cheese. They’ve spawned imitation upon imitation elsewhere on the planet and they’ve taught us something about how food is the lingua franca that can speak to everyone. As if America hostessed a world potluck and dinner had invited guests from across the world with forks.
And so, what’s your next bite on your culinary journey? You gonna grill some ‘cue, pile on pancakes for breakfast, or chow down gumbo? Whatever it is, you’re taking a bite into America’s culinary wonder. So, go ahead, take the bite, and let these bites take you on a journey around the world of yum!
