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American chop suey. New England and Northeastern United States. An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. Midwestern United States and Southern United States. A dish that is similar to American chop suey, consisting of pasta such as macaroni or egg noodles , ground beef, tomatoes or tomato sauce, and seasonings.

Some variations include cheese. An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp. Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce.

Southern United States. Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy. Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, and jalapeño peppers.

A Tex-Mex dish; the name means "drunken beans". A variety of baked beans , typically sweetened with molasses or maple syrup and flavored with salt pork or bacon. A savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through a cookie press before being baked [9] [10] [11].

Also known as a chili size. A hamburger or cheeseburger topped with chili con carne. A deep-fried burrito , usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.

Small cubes of mutton or sometimes beef, pork, or venison , deep-fried and served on skewers or toothpicks. A Mediterranean-spiced meat sauce used as a topping with spaghetti a "two-way" , with cheese a "three-way" and onions or beans a "four-way" with one, a "five-way" with both , or on hot dogs "coneys" , dishes developed by Macedonian immigrant restaurateurs in the s.

A package of all-pork city chicken and wooden skewers, ready to be cooked. Pittsburgh, PA ; Ohio ; Michigan ; Indiana. Cubes of meat usually pork which have been placed on a wooden skewer approximately 4—5 inches 10—13 cm long , then fried or baked. Southwestern United States.

Consists of beans and ground beef in a sweet and tangy sauce [20]. The two halves of a toasted English muffin topped with Canadian bacon , poached eggs , and hollandaise sauce. Montgomery on behalf of commodore E.

Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.

Louisiana , Mississippi. Fried cheese curds. Cheese curds that are battered and deep fried. Unripe tomatoes, sliced, coated with cornmeal, and fried. A dish made with chili, cheese, and corn chips especially Fritos.

Additions can include pico de gallo , refried beans , sour cream , onions , rice , and jalapeños. A choice of two entrees such as cheeseburger, hamburger, red hots, white hots , Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side.

It originated in the Over-the-Rhine neighborhood of Cincinnati. A variety of casserole which typically contains a starch , a meat or other protein, and a canned or frozen vegetable , mixed with canned soup [35]. A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball [36].

A Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef , and a tomato sauce that typically includes aromatic vegetables and mushrooms.

A klobasnek meaning "sausage roll" is an American Czech savory finger food. Unlike kolaches , which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas.

A traditional preparation consisting of pork wrapped in taro leaf [40]. A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy [44].

A very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole, pico de gallo , or jalapeños. Typically served wrapped in aluminum foil.

A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana , [46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. New England boiled dinner.

Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47]. Upper Peninsula of Michigan. A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots.

Usually handheld with a crispy outer crust. West Virginia and Appalachia. Pepperoni baked inside a soft roll to create an easily portable snack or lunch item. Also known as Taylor Ham ; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich [50].

Also known as corn pudding. A savory, baked casserole made with corn kernels and sometimes cornmeal , eggs, cream or milk, and other ingredients. Usually served as a side dish. A hand-held meat pie similar to a bierock , with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.

Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [53]. A diner specialty typically consisting of two eggs, hash browns, and a beef patty, all covered in chili con carne and topped with cheese and onions.

A piece of grilled Spam on top of a rice ball , held together with a strip of nori. This is similar to nigiri sushi , but with Spam instead of raw fish. A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. Ground beef is steamed on a tray to create a juicy patty without any grease.

Steamed cheese, raw onion and mustard toppings are added afterwards. A type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough.

A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. A dish of breaded, deep-fried ravioli , found on the menus of many St.

Louis restaurants including those of the Hill , a predominantly Italian neighborhood. A comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce.

Served with coleslaw-like salad and rice. A dish made of hot peppers, sautéed greens , chicken stock or broth, escarole , cheese, Pecorino , breadcrumbs and variations of meat and prosciutto. Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes.

The sauce is said to have been developed in by Bob Gibson of Decatur. Chicago-style barbecue. In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides.

Rib tips and hot links are popular in Chicago. Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce. Kansas City-style barbecue. Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.

Burnt ends are quite popular in Kansas City. Memphis-style barbecue. Typified by pork ribs, slow cooked in a pit. North Carolina-style Barbecue.

Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. Santa Maria-style barbecue. Santa Maria Valley, California. Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak , and traditionally served with salsa , pinquito beans, salad, and grilled French bread.

South Carolina-style Barbecue. In the Midlands of South Carolina , mustard based barbecue sauce is common, while vinegar is more common in the upstate region. Louis-style barbecue. Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.

Texas-style barbecue often uses beef especially brisket [81] instead of pork. There are several variations, including East, Central, West, and South Texas.

The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce. A traditional yeast bread of New England made with wheat flour, cornmeal , molasses and sometimes rye flour [83].

A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument.

Indigenous cuisine of the Americas. Flat, fried bread with a fluffy interior and crunchy exterior, made with wheat flour, sugar, salt, and lard or vegetable oil. Hot water corn bread. Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.

East Coast , Southern United States , and Appalachia. Also known as hoecakes. Cornmeal flatbread , a dish of Native American origin. A bread roll that was invented at the Parker House Hotel in Boston during the s.

A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll sometimes called stuffed pistolettes in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.

A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish [91]. Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy.

True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company. Chicken wing sections wingettes and drumettes that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper , vinegar, and butter.

Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping. Fried chicken wings that have been heavily coated in lemon pepper seasoning.

Lemon pepper wings can also be served "wet", i. with buffalo sauce. The South and the Northeast. The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle.

The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. A chicken casserole usually served with broccoli, almonds, and Mornay sauce.

It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel. Fried chicken served with a cream gravy []. North Carolina , South Carolina and Georgia. A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients [].

Utica—Rome area , New York. An Italian-American pasta dish of chicken, rigatoni , and hot or sweet peppers, in a spicy cream and tomato sauce. Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil.

An Italian American dish. A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included.

A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.

A savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top. Deep-fried pieces of chicken served over rice.

Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened with corn starch. Garnished with unsalted cashews and sliced green onions.

A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.

The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream.

Boston cream donut. A yeast-risen donut with chocolate frosting and a creamy vanilla -flavored custard filling: a miniature version of the Boston cream pie. A cake that is filled with a custard or cream filling and frosted with chocolate []. Bumpy Cake. A Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache [].

A delicacy in Hawaii, dating back to the s. A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.

Derby pie is a chocolate and walnut tart in a pie shell with a pastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky , United States , by George Kern with the help of his parents, Walter and Leaudra.

It is often associated with the Kentucky Derby. A crisp, sugary cookie wafer usually made from flour, sugar, vanilla and sesame seed oil, containing a piece of paper inside bearing a "fortune", usually an aphorism or a vague prophecy, and typically served after a Chinese meal. Makoto Hagiwara of the Tea House in the Japanese Tea Garden in San Francisco's Golden Gate Park reportedly first served the modern version of the cookie in the s or early s.

Newport Beach, California. Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles , sugar, and crushed cookies. A flat, dense cake made with yellow box cake mix, butter, sugar, and eggs, and cream cheese typically about 1 inch 2.

A tropical cake prepared with pineapple, coconut and macadamia nuts , it is often referred to as Hawaii's version of a fruit cake. A slab of haupia. Mid-Atlantic states. Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately.

A banana-pineapple spice cake that has been a tradition in Southern cuisine since the midth century. Wiggin, was in the February issue of Southern Living. Kentucky and Tennessee.

Prepared with jam and spices mixed in the batter and is decorated with caramel icing. Key West, Florida. A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping. A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside.

Eaten during Mardi Gras season. A dessert made from mashed kalo taro corms, grated coconut meat or coconut milk, and sugar []. Georgia, Alabama, Mississippi []. Also known as a prize cake; a bourbon-soaked layer cake []. Half of a lemon with a peppermint stick in it [].

A chocolate-based dessert pie. A marshmallow dipped in caramel. A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina.

A confectionery dessert bar made from sugar, chocolate, coconut, and potato. A pie made primarily of eggs and corn syrup with pecan nuts.

Salt water taffy. Atlantic City , New Jersey. Originally produced and marketed in the Atlantic City, New Jersey area starting in the s []. A pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar. A pie with a cake-like consistency, made with molasses.

A mix of Snickers bars , Granny Smith apples , whipped cream , and often pudding or whipped topping, served in a bowl. Strawberry rhubarb pie. A sweet and tart pie made with strawberries and rhubarb , with a latticed top crust.

Sugar cream pie. Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream.

The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top. Also known as "tire sur la neige" French for "pull over snow". A candy made by boiling maple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popscile stick to roll the still-warm maple onto.

A pie with a filling of mashed sweet potatoes , milk, sugar and eggs, flavored with spices such as nutmeg. A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips.

Invented at the Toll House Inn in Whitman, Massachusetts. A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit.

A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.

Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach. Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams usually quahogs all mixed together, rolled into balls and deep fried.

A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled. Crab meat and other ingredients such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning , traditionally deep-fried or sautéd , and increasingly often broiled.

Door County, Wisconsin. Freshwater whitefish , potatoes , and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene.

Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter.

Hangtown fry is a type of omelette made famous during the California Gold Rush in the s. The most common version includes bacon and oysters combined with eggs, and fried together.

An American seafood dish made from lobster, butter, cream, cognac , sherry , eggs, and cayenne pepper. A traditional dish in New Orleans cuisine , [] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs.

A classic dish in New Orleans Creole cuisine, [] raw oysters are skewered , alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded usually with corn flour then either deep fried or sautéed.

Oysters on the half-shell that have been topped with various other ingredients often parsley and other green herbs, a rich butter sauce and bread crumbs and are then baked or broiled []. The South Carolina Lowcountry and other coastal areas of the Southeast.

Grits with cooked shrimp added, usually served for breakfast. Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne -based seasoning, and served over steamed or boiled white rice. A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.

Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. Made with squid or octopus , taro lu'au leaves, coconut milk, garlic, water, and Hawaiian salt.

A full-size or miniature hot dog, wrapped in bagel -style breading before or after cooking. A bratwurst simmered in beer and then grilled. A sausage made with pork, rice, and Cajun spices.

Carolina style hot dog. A hot dog topped with chili, slaw, and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item. An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish , celery salt, and sport peppers.

Also topped with mustard, but not ketchup. A hot dog topped with a spiced meat sauce called Cincinnati chili , mustard, diced onions, and sometimes cheese. Detroit , Flint , elsewhere in Michigan. A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.

A inch 25 cm hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers. A "local sausage delicacy" [] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat.

The sausage is often half-pork and half-beef, smoked , and served with herbs, onions, and chili sauce. A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes. Jersey breakfast dog. A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.

A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions. North Country of New York state.

A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard. New York System wiener. A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef.

A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun. A hot dog that is deep-fried until the casing rips. A hot dog or Polish sausage , usually grilled, topped with cream cheese.

Often also topped with condiments such as mustard, grilled onions, or sauerkraut. Sonoran hot dog. Tucson and elsewhere in southern Arizona. A hot dog wrapped in bacon and grilled, served on a bolillo -style hot dog bun, and topped with pinto beans , onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.

Texas Tommy. Philadelphia and elsewhere in eastern Pennsylvania. Invented in Pottstown, Pennsylvania , a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked.

A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color.

White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.

Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it. A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such as pepperoni and olives, and is served with the marinara sauce on top.

Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares. New Haven-style pizza. New Haven, Connecticut. A Neapolitan-influenced pizza with a thin, crisp crust.

A "plain" pizza is crust, oregano , and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it.

New York-style pizza. Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go.

Pizza bagel. The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings. A deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage.

Can be found at some hot dog stands and casual dining restaurants. Quad City-style pizza. The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips.

Louis-style pizza. Pizza, often made with Provel cheese , with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges. Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.

Potato wedges that are fried in the same vat as chicken, [] or that are coated in a seasoned flour and fried. Pan-fried potatoes along with green and red bell peppers. Its origin is disputed; [] it has been claimed that it originated in the early 20th century [] from a Boston restaurant named Jerome's [] and, during the same time period, from a Manhattan restaurant named Jack's.

As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged []. Local restaurants dubbed 'cafes' in Omaha feature a portion of the menu dedicated to potato casseroles.

The casseroles consist of sliced potatoes covered with a variety of meats, cheeses, vegetables, sauces, and condiments. Hollandaise sauce is a popular topping.

The lowcountry of South Carolina and Georgia. Long grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage , celery, bell peppers, and onions. Rice cooked with small amounts of meat traditionally chicken giblets which give it a dark color, along with onions, bell peppers, celery, and spices.

Rice cooked with black-eyed peas or field peas , chopped onion, and sliced bacon. Sometimes country sausage , ham hock , fatback , or another type of meat is used instead of bacon.

A dish of rice and meat in Louisiana Creole cuisine often a combination of andouille sausage , chicken, and shrimp cooked with vegetables and Louisiana Creole spices. A dish in Louisiana Creole cuisine, it is prepared with kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice.

Traditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats. A garden salad made from chopped salad greens iceberg lettuce , watercress , endives and Romaine lettuce , tomato, crisp bacon, boiled, grilled or roasted but not fried chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette.

Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing. A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks.

Fruit, such as mandarin oranges and pineapples , are often mixed in, and it is sometimes topped with marshmallows. A green salad topped with dried cherries or cranberries, blue cheese , vinaigrette , and sometimes apple slices.

It is most commonly made with yellowfin tuna , salty seaweed, and sweet onions. A salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise.

Served in a glass bowl with high sides. San Francisco and Seattle. Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing ; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab [] [] [].

First created between and at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise. An open-faced sandwich of roast beef and gravy , served with mashed potatoes.

Thin-sliced roast beef on a Kümmelweck roll a Kaiser roll topped with caraway seeds and salt. The cut face of the top half of the roll may be dipped in the jus from the roast.

Horseradish is usually provided for the diner to spread to taste on the top half of the roll. Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese generally Cheez Whiz , American cheese , or Provolone on a hoagie roll , typically with sauteed onions and other seasonings.

A type of barbecue sandwich typically made with chopped up smoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers. Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll.

Massachusetts , Rhode Island. A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun. Tampa, Florida , South Florida []. A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.

Also known as a Western sandwich. A Denver omelette scrambled eggs with diced ham, onions, and green bell peppers on two pieces of bread.

Made with peanut butter and marshmallow fluff , usually served on white bread []. A French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon. Thin-sliced beef served on a French roll, often topped with Swiss cheese and onions.

Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for the jus to be served on the side. Fried-brain sandwich. Evansville, Indiana , [] Ohio River valley. A sandwich made with heavily battered sliced calves' brains , deep fried and served on sliced bread.

An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted.

An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit.

An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown.

A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.

A cheeseburger that has the cheese inside the meat patty instead of on top. A sandwich of lobster meat served in a top-loading hot dog bun. A tamale in a hot dog bun, covered with chili.

A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham , salami , mortadella , Swiss cheese , and provolone , with olive salad spread on the bread.

Pepper and egg sandwich. Scrambled eggs and grilled bell peppers on French bread. Also known as a Thanksgiving sandwich. You can also browse for more market research reports. This report, written by leading food and drink analyst Sydney Riebe, provides in-depth commentary and analysis of the regional and international cuisine market in the US.

The opportunity to discover international flavors and ingredients has never been more present, thanks to increased diversity and rapid dissemination of global cuisine information on social media. Flavors that are grounded in the familiar, either format or fusion can help guide leery consumers, while bolder flavor innovation can lead with value adds like functionality and versatility to capture the more curious.

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Market reports provide appendices of data to support the research and insight produced. Our tables of data are easily manipulated and downloadable to support your research needs and covers factors from consumer attitudes to market forecasts.

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Nearly half of consumers currently purchase value added proteins, primarily to save time, demonstrating the power of convenience enhanced by exciting tastes. Pooja Lal, Research Analyst Longer term growth will be driven by quality formulations with BFY, recognizable ingredients, which bring Steady growth in ingredient interest and fluency bodes well for BPC while making ingredient narratives more competitive to speak to comfort, value, and efficacy.

Joan Li, Senior Analyst, Beauty and Personal Care Unique flavor innovation can be the key to blurring the line between healthy and indulgent snacks, as consumers increasingly seek both BFY and comforting ingredients.

Flavors that are grounded in the familiar, either format or fusion can help guide leery consumers, while bolder flavor innovation can lead with Description Description This report takes on the regional and international cuisine market in the US, with a focus on the consumer perspective.

Key Topics Covered Consumer attitudes and behaviors surrounding regional and international flavors and ingredients. Regional and international cuisine discovery methods.

Interest and experience with select Asian and Latin flavors and ingredients. Consumer Food Spending Overview Uncertainty and volatility have been affecting consumer food spending in recent years. Regional and International Cuisine Market: Consumer Perspective Despite lots of speculative talk around the buzz of international cuisine helping consumers experience different cultures, there is a disconnect in authenticity.

And fusion may be a solution. This presents an opportunity. Brands can educate consumers who already trust in their enjoyment of Mexican cuisine, with a taste of these less known ingredients. Gen Z consumers see the strength of Asian cuisine in its versatility and functionality. As this consumer base grows their preferences, they present a potential market for Asian cuisine and beyond see our Marketing to Gen Z Report.

Additional Features Included in Your Report Different Digital Formats: PDF for conveniently sharing with your team, PowerPoint for quickly including in your presentation, as well as an Infographic and an Excel Databook.

As they grow, local and regional food systems create jobs and raise incomes in the areas they serve, keeping customers' food dollars active in Exclusive Discounts and Offers: A Guide to Saving on Your Meat Orders · The Rise of Corned Beef as a St. Patrick's Day Tradition · Grilling Tips This report takes on the regional and international cuisine market in the US, with a focus on the consumer perspective. Included in the scope are a wide

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Savings on regional cuisines - Food is subjective and outside of the interesting cultural history of regional cuisine, it's all just food and you can make it just as good As they grow, local and regional food systems create jobs and raise incomes in the areas they serve, keeping customers' food dollars active in Exclusive Discounts and Offers: A Guide to Saving on Your Meat Orders · The Rise of Corned Beef as a St. Patrick's Day Tradition · Grilling Tips This report takes on the regional and international cuisine market in the US, with a focus on the consumer perspective. Included in the scope are a wide

We assume the same set of Chinese regional cuisines in the same location. A recipe is a set of ingredients and belongs to one of the regional cuisines. We assume that each recipe has exactly the same number of ingredients.

Each ingredient has a fitness value , randomly drawn from a uniform distribution in. This fitness represents intrinsic properties such as nutritional value, flavor, cost, and availability [16]. All the symbols used in our model are listed in Table 2.

Let us describe our model in detail. In the initial state there are ingredients in the ingredient pool, and each regional cuisine contains one recipe that consists of random ingredients chosen from the initial ingredient set; that is,.

Choose one regional cuisine preferentially. Regional cuisine is chosen with probability 5 where is the number of recipes of regional cuisine and is the total number of recipes of all regional cuisines. With probability the chosen regional cuisine will interact with another region Step 2.

With probability cuisine will develop a recipe itself by randomly selecting unique ingredients from the ingredient pool. Generate a recipe by learning from others. With probability proportional to their topological distance, cuisine will select another regional cuisine.

Regional cuisine will be chosen with probability 6 where is the topological distance between cuisine and. is a free parameter to tune the importance of topological distance.

Regional cuisines with smaller topological distance from cuisine will have higher probability to be chosen in this step when. Assuming cuisine is chosen to interact with , then cuisine will randomly choose one recipe of cuisine as a template and copy it.

From this copy, we randomly chose an ingredient and compare it with an ingredient that is randomly chosen from the ingredients pool, if , we replace ingredient by ingredient.

This process is repeated times. We then execute Step 3. Add new ingredients. With probability we add one new ingredient to the ingredients pool and replace the ingredient having the smallest fitness in the recipe that was generated in the previous steps with the new ingredient in order to assure all the ingredients in the ingredient pool have been used.

We then add the modified new recipe to the pool of cuisine. If no new ingredient is added in this step, we then add the new recipe to the pool of cuisine without modification.

If we already have recipes, stop the simulation, or else repeat the previous steps. The parameters and are obtained from the data.

For simplicity, we set , which means that every recipe has ten unique ingredients. In the initial state, there are ingredients in the ingredient pool, and each regional cuisine contains one recipe chosen randomly from the initial ingredients; that is,.

The cuisines then evolve as new recipes and ingredients join over time. We used , , and , which generates results that closely resemble the empirical findings.

Figure 10 demonstrates that our model produces a qualitatively similar, skewed degree distribution. Figure 11 shows the comparison between the real data and our model in terms of the similarity distribution with topological distance.

We think this is a result of the existence of outliers in the dataset. The liner correlation between the results of the model and the dataset are both larger than , indicating a strong correlation.

Figure 12 shows the dependency between physical distance and cuisine similarity in our model. The results display a similar tendency found in the real data B and D in Fig.

Results of cosine similarity are not displayed, as all of them display similar tendencies with PCC. The blue ones are the results generated by our model, while the yellow ones are results of the dataset. We empirically analyzed the similarity relations between major regional cuisines in China in terms of climate and physical proximity.

We found that climate temperature does not show any correlation with ingredient usage similarity if we control geographical distance, while geographical proximity seems to be a key factor in the shaping of regional cuisines.

Based on the finding, we proposed a copy-and-mutate model that incorporates geographical proximity. We showed that the results of our model agree with our empirical findings.

We thanks Huawei Shen, Yu Huang, Shaojian Wang and Giovanni Luca Ciampaglia for helpful discussion and useful suggestion, and John McCurley for editorial assistance. Conceived and designed the experiments: YXZ JMH ZKZ QMZ TZ YYA. Performed the experiments: YXZ. Analyzed the data: YXZ ZKZ.

Wrote the paper: YXZ JMH YYA. Browse Subject Areas? Click through the PLOS taxonomy to find articles in your field. Article Authors Metrics Comments Media Coverage Reader Comments Figures.

Abstract Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. Introduction The most essential need for all living organisms is energy, which is usually obtained by consuming food.

Download: PPT. Figure 2. Probability distribution of the number of ingredients per recipe. Figure 3. Cumulative frequency distribution of ingredient usage.

Figure 4. The number of distinct ingredients discovered vs. the number of recipes scanned. Quantifying similarity between cuisines Our dataset can be considered as a bipartite network with a set of recipes and a set of ingredients.

Results Outlier detection As an overview, we apply Principal Component Analysis to identify principal components of the ingredient usage matrix [25]. Figure 5.

The distribution of regional cuisines in the first two principal component spaces. Geography and climate Climate shapes ingredient-usage patterns not only by affecting the availability of ingredients but also by exerting other pressures, such as a need to use additional spices as preservatives [14].

Figure 7. Number of spices per recipe vs. mean annual temperature. Figure 8. The dependence of similarities between different regional cuisines on the climate and geography. Figure 9. Similarity distributions of regional cuisine pairs with different topological distance , , ,. Model and Validation We build an evolution model of Chinese cuisines based on the simple notion that geographical proximity breeds more communication and migration.

Table 2. Notations for parameters and quantities in the model. Step 1 Choose one regional cuisine preferentially. Step 2 Generate a recipe by learning from others.

Step 3 Add new ingredients. Figure Cumulative frequency distribution of the cuisine network generated by our model compared to the the empirical distribution from the dataset of Chinese cuisine. Similarity distributions of regional cuisine pairs with different topological distance , and.

The dependence of similarities between different regional cuisines on the geographical distance in the model. Conclusion and Discussion We empirically analyzed the similarity relations between major regional cuisines in China in terms of climate and physical proximity.

Acknowledgments We thanks Huawei Shen, Yu Huang, Shaojian Wang and Giovanni Luca Ciampaglia for helpful discussion and useful suggestion, and John McCurley for editorial assistance. Author Contributions Conceived and designed the experiments: YXZ JMH ZKZ QMZ TZ YYA.

References 1. Counihan C, Esterik PV Food and culture: a reader. Routledge, London. Richards AI Hunger and work in a savage tribe. Firth R The sociological study of native diet. Journal of the international institute of african languages and cultures VII: — View Article Google Scholar 4.

Moyers S Garlic in health, history, and world cuisine. Suncoast Press. Tregear A From Stilton to Vimto: Using Food History to Re-think Typical Products in Rural Development. Civitello L Cuisine and Culture: A History of Food and People. Wiley; 3th edition.

Diamond JM Guns, Germs, and Steel: The Fates of Human Societies. Norton and Company. Mennell SJ, Murcott A, Otterloo AHv The Sociology of Food: Eating, Diet and Culture.

Sage Publications; 2nd edition. Beardsworth A, Keil T Sociology on the Menu: An Invitation to the Study of Food and Society. Germov J, Williams L A Sociology of Food and Nutrition: The Social Appetite.

Oxford University Press. Allhoff F, Monroe D Food and Philosophy: Eat, Think, and Be Merry. Wiley-Blackwell; 1st edition.

Curtin DW, Heldke LM Cooking, Eating, Thinking: Transformative Philosophies of Food. Indiana University Press; 1st Edition edition. Skubal SM Word of Mouth: Food and Fiction After Freud. Sherman PW, Billing J Darwinian gastronomy: Why we use spices. Bioscience — View Article Google Scholar Ahn YY, Ahnert SE, Bagrow JP, Barabási AL Flavor network and the principles of food pairing.

Scientific Reports 1: srep Kinouchi O, Diez-Garcia RW, Holanda AJ, Zambianchi P, Roque AC The non-equilibrium nature of culinary evolution. New Journal of Physics Ahn YY, Ahnert SE The avor network.

Leonardo — Barabási AL, Albert R Emergence of scaling in random networks. Science — Clauset A, Shalizi CR, Newman M Power-law distributions in empirical data. SIAM Review — Adamic LA Zipf, power-law, and pareto — a ranking tutorial. Access to Data The National Institute of Food and Agriculture is committed to serving its stakeholders, Congress, and the public by using new technologies to advance greater openness.

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Breadcrumb Home About NIFA. September 20, Share Print Friendly Email Twitter Facebook. Oko Urban Farms Inc. The project will also expand access to urban spaces for food production as well as food, agriculture, gardening and nutrition education. The House Tuscaloosa , a non-profit Literacy Center in Tuscaloosa, Alabama, will help students track compost production using an online data toolkit, share compost learnings with peers, and donate surplus produce to a local food pantry.

The New Haven Ecology Project Inc. in New Haven, Connecticut, will fund student positions, which will cultivate agricultural leaders, enhance workforce development, and support city-wide composting food recovery programs.

By connecting the link between health and food to consuming local produce and the importance of farmers, students and their families will be more likely to support local agriculture, which supports diversity in plants, reduces food waste, and decreases reliance on foods shipped in from other states or countries.

Yellow Farmhouse Education Center Inc. in Stonington, Connecticut, will recruit students to harvest, weigh, wash, pack and deliver to a meal center. Students will be taught strategies for reducing food waste and will glean food from local farms. USDA is an equal opportunity provider, employer, and lender.

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We see four crucial dimensions to the regional food system framework—food across state lines would see cost savings through, among other things, lower capital In the Biden-Harris Administration, USDA is transforming America's food system with a greater focus on more resilient local and regional food savings between the procurement and delivery of food, which is especially important in emergency situations. Since commodities purchased: Savings on regional cuisines

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