Okay, then, foodies and adventurous diners buckle up. If you’re from the United States, it’s likely you consider your food culture the best. I mean, there’s fast food of every kind, fusion foods in abundance, and comfort foods that strike all the right chords.
But hold on to your seats for a reality check. We’re taking a closer examination of American cuisine from the outside in. From seriously sweet meals to fried abominations, some American culinary favorites puzzle foreign eaters, shock them, and even downright gross them out.
A high-ranking Reddit thread generated waves of candid, and sometimes harsh, thoughts from foreigner non-Americans about foods that gross them out. While every nation has its highs and lows within the culinary world, it’s time to admit that some American staples are totally baffling to international taste buds. So pour yourself a glass of water and get your head around 14 foods Americans often leave foreigners completely confused about.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or a large fork for mashing
- 1 Large Mixing Bowl For the sweet potato filling
- 1 Whisk For smooth incorporation of ingredients
- 1 2-Quart Baking Dish Oven-safe
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
Ensure sweet potatoes are cooked until very tender for a perfectly smooth, creamy filling—any lumps will detract from the texture. When preparing the topping, combine ingredients just until moist and clumpy; overmixing can create a paste rather than a desirable crumbly texture. For enhanced flavor, consider adding a pinch of cinnamon or nutmeg to the sweet potato filling, complementing the brown sugar and vanilla notes. This casserole is excellent for make-ahead preparations: assemble the filling and store covered in the fridge, keeping the topping separate at room temperature. Sprinkle the topping just before baking for maximum crunch.
1. American Cheese and Spray Cheese
American cheese slices and their pressurized relative, spray cheese, are ubiquitous in the US on burgers, grilled sandwiches, and snacks. Yet, non-Americans find them bizarre. Characterized as plastic-tasting and peculiar aftertaste, these sliced processed products are not as fresh and superior-quality as cheese outside the US.
One Redditor described how they would not eat anything with “plastic cheese” on it, hoping for plain substitutes like cheddar. Another was appalled at how well it melted. And the idea of cheese being canned in a spray can? It seemed more science project than food to many.
Fresh Corn Salad
This recipe creates a refreshing fresh corn salad, featuring perfectly cooked corn kernels, crisp red onion, and fragrant fresh basil. Dressed simply with cider vinegar and olive oil, it's a vibrant and easy side dish that can be served cold or at room temperature, perfect for any occasion.
Equipment
- 1 Large Pot For boiling corn
- 1 Large Bowl For mixing and shocking corn
- 1 Sharp Knife For dicing and cutting kernels
- 1 Cutting Board For prep work
- 1 Colander/Strainer For draining corn
Ingredients
Main
- 5 ears of corn shucked
- 1/2 cup small-diced red onion 1 small onion
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Notes
Achieving perfectly crisp-tender corn is key: cook only until the starchiness is gone, then immediately shock in ice water to halt cooking and preserve its vibrant yellow color and snap. For the red onion, if you find its raw pungency too strong, consider a quick rinse under cold water after dicing, or a brief soak in ice water, then thoroughly drain before adding to the salad. This mellows the flavor without losing its characteristic crunch. Always add fresh herbs like basil right before serving to maintain their aromatic potency and prevent wilting or discoloration. Taste and adjust seasoning just before serving; the salt and pepper levels can change slightly as the salad sits.
2. Sweet Potato Casserole with Marshmallows
This Thanksgiving staple mixes sweet potatoes that have been mashed with sweet marshmallows, sometimes even nuts. It’s a sweet-savory fusion that bewilders many global diners.
In some cultures, vegetables are supposed to be savory and distinct from desserts. The syrupy sweetness and dessert toppings muddle those boundaries. Is it a side or a dessert? Many people just think it’s too much.
Candy Corn
This recipe guides you through making homemade candy corn, starting with a sugar syrup base combined with powdered milk and butter. The dough is then divided, colored with iconic yellow and orange hues, and shaped into the classic tri-color wedges before being cut and dried. It's a delightful, nostalgic candy perfect for seasonal treats.
Equipment
- 1 Food Processor For blending dry ingredients smoothly.
- 1 2-Quart Saucepan with Lid For preparing the sugar syrup.
- 1 Candy Thermometer Essential for precise temperature control of the sugar syrup.
- 1 Half sheet pan For cooling the candy base.
- 1 Silicone baking mat Crucial for non-stick cooling, kneading, and shaping of the candy dough.
Ingredients
Main
- 4 1/2 ounces powdered sugar approximately 1 1/4 cups
- 1/2- ounce nonfat dry milk approximately 6 1/2 teaspoons
- 1/4 teaspoon kosher salt
- 3 1/2 ounces granulated sugar approximately 1/2 cup
- 3 3/4 ounces light corn syrup approximately 1/3 cup
- 2 1/2 tablespoons water
- 2 tablespoons unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 2 to 3 drops yellow and orange gel paste food coloring
Instructions
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
Notes
Achieving the perfect candy corn texture relies heavily on precise temperature control; a reliable candy thermometer is non-negotiable. Work quickly once the sugar syrup is off the heat and mixed with the dry ingredients, as the dough will stiffen as it cools. Knead the food coloring thoroughly into each section to ensure vibrant, even hues, but be mindful not to overwork the dough, which can make it crumbly. Using a silicone baking mat is critical for easy handling and preventing sticking during kneading and shaping. For cutting, a wire butter slicer or a sharp, lightly oiled chef's knife will yield cleaner, more consistent pieces. Allow sufficient drying time for the candies to set properly and prevent sticking when stored.
3. Canned Foods
U.S. supermarkets have a whole aisle of canned goods: beans, meats, vegetables, whole meals. Although canning is widespread, using it on things such as cheese or potatoes confounds many foreigners.
Canned milk, potatoes, or meats are particularly strange to people who favor fresh, local products. The canned product is often too soft or tastes metallic, so it is less desirable.
Almost Famous Bloomin’ Onion
Outback Steakhouse serves 40,000 Bloomin’ Onions every day — that’s about 62 million calories’ worth of the chain’s famous appetizer: a giant onion that’s cut to resemble a flower and deep-fried. Many readers, including Sue Rogers from Tomball, TX, wrote to us for the recipe, but only three people at the company know it, and none of them will give it up. So, chefs in Food Network Kitchens fried onions until they nailed the zesty coating — and the secret dipping sauce.
Equipment
- 1 Large Deep Pot For deep-frying, ensures safety with oil volume
- 1 Deep-Fry Thermometer Crucial for accurate oil temperature control
- 1 Wire Skimmer or Spider For safely lowering and removing the onion from hot oil
- 2 Large Mixing Bowls One for dry dredge, one for wet batter
- 1 Sharp Knife Essential for precise onion cutting
Ingredients
Main
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon drained horseradish
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 large sweet onion such as Vidalia (about 1 pound)
- 2 1/2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Freshly ground black pepper
- 2 large eggs
- 1 cup whole milk
- 1 gallon soy or corn oil as needed, for frying
- Kosher salt
Instructions
- Combine all of the dip ingredients in a bowl, cover and refrigerate.
- Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
- Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
- Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
- Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.
Notes
Achieving the signature 'bloom' requires a sweet onion, ideally a Vidalia, cut precisely to within half an inch of the root end without detaching petals. Proper oil temperature is paramount; starting at 400°F and maintaining around 350°F ensures a crisp exterior without burning or absorbing too much oil. The double-dredge method (flour, then egg, then flour) is key for a thick, adhesive coating. Ensure all crevices are coated to prevent bare spots. For maximum crispness, allow excess batter to drip off before the final flouring and avoid overcrowding the pot, which drops oil temperature. A light sprinkle of salt immediately after frying enhances flavor.
4. Hershey’s Chocolate
To most Americans, Hershey’s is all nostalgia. But to others overseas, it’s usually bitter or unpleasant. The bitter aftertaste is from butyric acid, a substance used in its manufacture.
Reddit users called the flavor like vomit or sour milk. Some couldn’t even finish it. While other American chocolate brands might have a smoother flavor, Hershey’s is still divisive for foreign tongues.
Homemade Ranch Dressing
This recipe guides you through creating a classic homemade ranch dressing, featuring fresh herbs and a creamy base of mayonnaise and sour cream. It emphasizes the importance of fresh ingredients and proper chilling to develop a rich, balanced flavor and ideal consistency, perfect for salads or as a dip.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl Medium-sized
- 1 Fork For mashing garlic
- 1 Whisk or Spoon For combining ingredients
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
For the best ranch, use high-quality, full-fat mayonnaise and sour cream; they form the creamy base and impart superior flavor. Fresh herbs are crucial here – do not substitute dried for dill, parsley, and chives, as their vibrant notes are key to authentic ranch. Mashing the garlic with salt creates an allium paste that distributes flavor evenly without raw garlic chunks. Always add buttermilk incrementally to achieve your preferred consistency; some prefer a thicker dressing for dips, while others like a thinner one for salads. The chilling period is non-negotiable as it allows the flavors to meld and deepen, resulting in a more harmonious and robust dressing.
5. Candy Corn
This colorful Halloween candy is well-liked in America, yet hated almost everywhere else. The sometimes-waxy, sometimes-greasy texture puts many off.
It does not contain corn flavor, despite its name. Its artificial taste and feel confuse international critics as to how such a product became a holiday institution.
Shrimp and Grits
This classic Southern Shrimp and Grits recipe combines creamy, cheesy grits with savory bacon and succulent shrimp. Brightened with fresh lemon juice and herbs, it's a hearty, flavorful dish that comes together in under an hour, perfect for a comforting meal.
Equipment
- 1 Large heavy-bottomed pot For cooking the grits
- 1 Large Skillet For cooking bacon and shrimp
- 1 Wooden Spoon or Whisk For stirring grits and shrimp
- 1 Measuring Cups and Spoons For accurate ingredient measurements
- 1 Chef's Knife and Cutting Board For ingredient preparation
Ingredients
Main
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp peeled and deveined
- 6 slices bacon chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic minced
Instructions
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Notes
For perfectly creamy grits, use stone-ground varieties and stir frequently during cooking to prevent sticking and ensure even hydration; adjust liquid if needed for desired consistency. Do not discard all bacon fat; a small amount is crucial for sautéing the shrimp and infusing flavor. Shrimp cook very quickly; watch carefully to avoid overcooking, which makes them rubbery. They should turn pink and opaque. The lemon juice and fresh herbs (parsley, scallions) are vital for cutting through the richness of the cheese and bacon, adding brightness and balance to the dish.
6. Bloomin’ Onion
Served at some American chain restaurants, it is a whole onion cut up to bloom, battered and fried. Dramatic as it appears, however, it sometimes seems too much to non-Americans.
Its bigness, calorie content, and greasiness are overwhelming. Those accustomed to light appetizers find the Bloomin’ Onion too much to be a meal in itself.
7. Ranch Dressing
In the U.S., ranch dressing goes on just about everything: salads, fries, pizza, and wings. But its creamy, tangy flavor profile often doesn’t appeal abroad.
Many describe it as too salty or heavy, with a mayonnaise-like consistency. Its popularity on pizza and other non-salad items particularly baffles international diners.
The Ultimate Cuban Sandwich
This recipe details how to create the ultimate Cuban sandwich. It begins with braising seasoned pork shoulder in a pressure cooker with aromatic vegetables and citrus juices until tender. The sandwich is then layered with mustard, Swiss cheese, pickles, ham, and the delicious braised pork, before being pressed and grilled in a hot skillet until golden and crispy.
Equipment
- 1 Pressure Cooker Alternatively, a Dutch oven can be used for a longer braising time.
- 1 Large Cast Iron Skillet Or a grill pan for pressing the sandwiches.
- 1 Kitchen Twine For tying the pork shoulder.
- 1 Chef's knife For prepping ingredients and slicing pork.
- 1 Heavy Object(s) for Pressing Such as another heavy skillet, bricks, or cans of tomatoes.
Ingredients
Main
- 1 pound boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic peeled and gently smashed with the side of your knife
- 1/4 teaspoon dried red chili flakes
- 1 medium onion sliced
- 1 cup fresh orange juice
- 1 lime juiced
- 1 cup low-sodium chicken broth
- 2 bay leaves
- 1 long Cuban bread roll
- 3 tablespoons Dijon mustard
- 8 thin slices Swiss cheese
- 1 cup bread and butter pickles
- 8 thin slices deli ham
- Olive oil
- You can do this in a regular Dutch oven but for convenience and time use a pressure cooker as follows:
Instructions
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
- Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
- Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
- To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
- To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
Notes
Achieving a truly great Cuban sandwich hinges on two key elements: perfectly braised pork and proper pressing. For the pork, ensure it's well-seasoned and browned before braising; cooling it in its juices maximizes tenderness and flavor. When assembling, layering cheese both below and above the meats creates a cohesive, gooey interior. For the press, uniform heat and consistent heavy pressure are crucial to compress the sandwich to a third of its size, yielding that signature super-crispy exterior. Don't rush the pressing; it's what transforms a good sandwich into a great Cuban. Serve immediately for optimal texture.
8. Grits
Grits, made from ground cornmeal, are a Southern staple. They can be savory or sweet, but for many outsiders, the texture is confusing.
Some describe them as bland or gelatinous. With no strong flavor unless heavily seasoned, and a porridge-like consistency, grits can leave international eaters puzzled.
9. Deep-Fried Butter
Yes, it does. Battered and fried balls of butter melt into gooey centers with crunchy outsides. Typically available at carnivals, it’s considered a quintessential representation of excess.
The notion of consuming fried butter appears to be unnecessary and extravagant to many outsiders. The mere concept is enough to bring about confusion and worry.
Peanut Butter and Jelly Bars
This recipe guides you through making delicious Peanut Butter and Jelly Bars. It involves creaming butter and sugar, then incorporating eggs, vanilla, and peanut butter. Dry ingredients are gently mixed in to form a versatile dough. A base layer of dough is topped with jam, then dolloped with the remaining dough and peanuts before baking to golden perfection, yielding a nostalgic, crowd-plepleasing treat.
Equipment
- 1 9x13x2-inch Cake Pan
- 1 Electric Mixer with paddle attachment
- 2 Mixing Bowls one large for mixer, one small for dry ingredients
- 1 Parchment Paper
- 1 Offset Spatula or Knife for spreading dough
Ingredients
Main
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs at room temperature
- 2 cups 18 ounces creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups 18 ounces raspberry jam or other jam
- 2/3 cups salted peanuts coarsely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Notes
For best results, ensure your butter and eggs are truly at room temperature. This allows for proper emulsification, resulting in a smoother, more uniform dough texture. When adding the dry ingredients, mix only until just combined to avoid overdeveloping the gluten, which can lead to tough bars. Don't worry if the top dough layer doesn't completely cover the jam; it will spread during baking. For an extra layer of flavor and texture, consider sprinkling a pinch of flaky sea salt over the top with the peanuts before baking to balance the sweetness of the jam and peanut butter.
10. Peanut Butter and Jelly Sandwiches
The traditional PB&J is a lunchtime staple of American children. However, in other parts of the world, putting peanut butter together with sweet fruit spread tastes unnatural.
Peanut butter is used in savory foods all over the world, so serving peanut butter alongside jelly and sweet, soft bread tastes incongruous. The texture and flavor pairing doesn’t feel quite right in the stomachs of international eaters.
Good Brew
This recipe guides you through brewing 5 gallons of "Good Brew" beer. It covers essential steps from sterilizing equipment and mashing grains to boiling with hops and malt extract, cooling the wort, pitching yeast, fermenting, transferring, priming, and finally bottling for conditioning, ensuring a comprehensive homebrewing experience.
Equipment
- 1 Large Brewing Pot At least 5-gallon capacity for boiling
- 2 Fermenters One primary, one secondary (5-gallon capacity each)
- 1 Probe Thermometer Accurate for temperature control during mashing and cooling
- 1 Siphon with Spigot For transferring wort and beer cleanly
- 1 Bottling Wand and Capper Essential for efficient and sterile bottling
Ingredients
Main
- 4 gallons plus 1 pint spring water
- 1 7-pound bag of ice
- 1/2 pound crystal grain milled
- 7 pounds light liquid malt extract
- 1- ounce Cascade hops
- 1 3/4 ounces Kent Goldings hops
- 1/2 teaspoon Irish moss
- 1 vial British Ale yeast
- 3/4 cup Priming sugar boiled with 1 pint water for 5 minutes
Instructions
- It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter.
- After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days.
- Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days.
- Open and enjoy.
Notes
Sterilization is the absolute cornerstone of successful homebrewing; any contamination can ruin the batch, leading to off-flavors or spoilage. Ensure all equipment contacting the wort or beer post-boil is meticulously sanitized. Precise temperature control, especially during mashing (155°F) and yeast pitching (80°F), is critical for yeast health and flavor profile development. Be vigilant during the boil of the malt extract to prevent boil-overs; a spray bottle with cold water can quickly reduce foam. Allow ample time for primary and secondary fermentation, and bottle conditioning, as rushing these steps compromises flavor and carbonation. Consistency in process yields consistent results.
11. Root Beer
It is popular in the U.S., particularly in root beer floats. Overseas, however, it typically brings to mind mouthwash or medicine.
Root beer is flavored with sassafras or wintergreen and can have a medicinal taste to those who are not used to it. Lacking cultural tradition, it seldom finds supporters abroad.
True Chicago-Style Deep-Dish Pizza
This recipe crafts an authentic Chicago-style deep-dish pizza with a corn oil-enriched crust. It features layers of melted part-skim mozzarella, savory Italian sausage, and spicy pepperoni, all topped with hand-crushed San Marzano tomatoes. The process involves a significant dough proofing period, resulting in a robust, flavorful, and deeply satisfying pie baked in a specialty pan.
Equipment
- 1 Stand Mixer with Dough Hook
- 1 Large Mixing Bowl For blooming yeast and dough proofing
- 1 12-inch Deep-Dish Pizza Pan Or traditional Chicago-style pizza pan
- 1 Rubber Spatula For initial dough mixing
- 1 Kitchen Scale For precise measurement of flour and water
Ingredients
Main
- 1 teaspoon granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 18 ounces all-purpose flour about 3 1/2 cups
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons corn oil plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces deli sliced part skim mozzarella
- 1 pound bulk Italian sausage
- 8 ounces thinly sliced pepperoni
- One 28-ounce can whole San Marzano tomatoes crushed by hand
- Grated Parmesan for topping and garnish
Instructions
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
Notes
Achieving the true Chicago-style deep-dish crust relies heavily on the extended 6-hour proofing; do not rush this process, as it develops the characteristic flavor and texture. For optimal results, ensure your San Marzano tomatoes are truly crushed by hand; this preserves their rustic texture and bright flavor. When layering the sausage, a thin, even layer is crucial for thorough cooking within the deep dish. Consider par-baking the empty crust for 5-7 minutes before adding toppings if you prefer a crispier bottom, although the recipe does not call for it. Always allow the pizza to rest for at least 5 minutes after baking to allow the cheese and sauce to set, preventing a soupy slice. Using a high-quality part-skim mozzarella helps manage moisture while still providing excellent melt.
12. Chicago-Style Deep Dish Pizza
With a thick crust, lots of cheese, and chunky tomato sauce, deep dish pizza feels closer to a pie. Many Americans enjoy it, but the international palate accustomed to thin, crispy crusts tends to be overwhelmed by it.
Its thickness and ingredient volume make some wonder if it’s even pizza anymore. For some, it’s more like a casserole.
Corn Dogs with Sweet Mustard
This recipe guides you through making classic corn dogs with a homemade batter and a unique sweet mustard sauce. Hot dogs are coated in a seasoned cornmeal mixture, deep-fried until golden, and served with a zesty blend of spicy brown mustard and apricot preserves. It's an easy and fun dish, perfect for a quick meal or a playful snack.
Equipment
- 1 Deep heavy pot or deep fryer Essential for safe and even deep frying.
- 1 Whisk For preparing the batter and sauce.
- 1 Large Mixing Bowl For combining dry and wet ingredients for the batter.
- 1 Small Mixing Bowl For preparing the sweet mustard sauce.
- 8 Chopsticks Used as handles for dipping and frying hot dogs.
Ingredients
Main
- 4 cups canola oil for frying
- 1 cup baking mix
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 3/4 cup milk
- 1/2 cup spicy brown mustard
- 1/4 cup apricot preserves
- 8 hot dogs
- 1/4 cup all-purpose flour for dusting
- Special equipment: chopsticks
- In a deep heavy pot or a deep fryer add the oil and heat to 350 degrees F.
Instructions
- In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
- In a small bowl, stir together the mustard and preserves.
- When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
Notes
1. Deep frying requires vigilance; maintain the oil temperature at 350°F (175°C) to ensure even cooking and a crispy, non-greasy result. A deep-fry thermometer is highly recommended. 2. When preparing the batter, mix until just combined to avoid overworking the gluten, which can lead to a tough coating. 3. Dusting hot dogs with flour before dipping is crucial for the batter to adhere properly. 4. After frying, drain corn dogs on a wire rack over paper towels, rather than directly on paper, to prevent steaming and maintain crispness. 5. The sweet mustard sauce offers a delightful counterpoint to the savory corn dog; adjust the apricot preserves to achieve your desired balance of sweetness.
13. Corn Dogs
Corn dogs are a classic carnival treat: hot dogs coated with sweet cornmeal batter and deep-fried. Fun for some, yet to others, the sweet and savory combination is off.
The stick delivery and opposing tastes create corn dogs more like a novelty rather than a legitimate meal. The flavor does not always translate outside of the U.S.
Ambrosia
This Ambrosia recipe by Alton Brown presents a light and refreshing dessert. It combines freshly whipped cream with tangy sour cream, homemade mini marshmallows, bright clementine segments, and sweet pineapple chunks. Toasted pecans, grated coconut, and maraschino cherries complete the medley. All ingredients are gently folded together and chilled to allow the flavors to harmonize, resulting in a classic, delightful, and easy-to-prepare fruit salad dessert.
Equipment
- 1 Stand Mixer with whisk attachment
- 1 Large Mixing Bowl For combining all ingredients
- 1 Rubber Spatula For gentle folding
- 1 Chef's knife For fruit and pecan preparation
- 1 Cutting Board
Ingredients
Main
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 4 ounces sour cream
- 6 ounces homemade mini marshmallows approximately 3 cups
- 1 cup clementine orange segments approximately 6 clementines
- 1 cup chopped fresh pineapple
- 1 cup freshly grated coconut
- 1 cup toasted chopped pecans
- 1/2 cup drained maraschino cherries
Instructions
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
Notes
For optimal whipping, ensure your heavy cream and the stand mixer bowl (and whisk attachment) are well-chilled before starting. Over-whipping the cream can lead to a grainy texture, so stop as soon as stiff peaks are formed. When incorporating the fruits, marshmallows, and nuts, use a gentle folding motion with a rubber spatula to preserve the airy texture of the whipped cream mixture. Toasting the pecans significantly enhances their flavor and adds a desirable textural contrast. While the recipe is straightforward, the two-hour chilling time is crucial; it allows the various flavors to meld beautifully and the marshmallows to soften slightly, creating a cohesive and delightful dessert.
14. Ambrosia Salad
This “salad” contains pineapple, marshmallows, whipped topping, and occasionally coconut. For many, referring to it as a salad is misleading.
Salads in most societies are vegetable-based and are fresh. Ambrosia, being so dessert-like in its ingredients, makes it seem confusing and overly sweet. Even the name contributes to the misdirection.
American cuisine includes a wide range of global influences, yet some dishes still leave international visitors scratching their heads. Whether it’s the texture, the extreme sweetness, or the sheer indulgence, these 14 foods showcase how different tastes can be and how surprising cultural contrasts often come to the surface on the dinner plate.
