America has a knack for adopting dishes, tweaking them, and calling them its own. While many of these foods are now staples in the U.S., their origins lie far beyond its borders. Here’s a look at 15 beloved “American” dishes that came from somewhere else.
Apple Pie – England & the Netherlands
“American as apple pie” is a common phrase, but the dessert itself isn’t American at all. The earliest recipes date back to medieval England, with Dutch bakers perfecting the lattice-crust technique we love today. It wasn’t until European settlers brought it to the U.S. that it became a household favorite.
Hot Dogs – Germany
Hot dogs are a staple at American barbecues and ballparks, but their origins trace back to German sausages. Frankfurters (from Frankfurt) and wieners (from Vienna) were popular in Europe long before arriving in the U.S. It was German immigrants who introduced them to America, where they evolved into the hot dog we know today.
French Fries – Belgium & France
Despite their name, French fries were first created in Belgium, where villagers fried thinly sliced potatoes in the 1600s. The French later refined the technique, making fries a national favorite. Americans embraced them after World War I, and fast-food chains turned them into a global sensation.
Hamburgers – Germany
The hamburger has deep roots in Hamburg, Germany, where minced beef patties were a common dish. German immigrants brought the idea to America, where it was eventually paired with a bun. It wasn’t until the early 20th century that fast-food restaurants transformed it into the quintessential American meal.
Ketchup – China
Ketchup’s origins go back to China, where a fermented fish sauce called “ke-tsiap” was popular in the 17th century. British traders brought the idea to Europe, modifying it with tomatoes and vinegar. By the time it reached America, it had become the sweet, tangy condiment we know today.
Macaroni and Cheese – Italy
This creamy comfort food originated in Italy, where pasta and cheese were paired together for centuries. Thomas Jefferson encountered it during his travels and helped popularize it in the U.S. While Americans made it their own with boxed versions and baked casseroles, its roots remain Italian.
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Chicken Fried Steak – Austria & Germany
Chicken fried steak is essentially an American take on Wiener Schnitzel, a breaded and fried veal cutlet from Austria. German and Austrian immigrants adapted the dish using beef instead of veal, creating what we now know as the chicken fried steak. The Southern U.S. embraced it as a comfort food classic.
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Cheesecake – Ancient Greece
New York-style cheesecake might seem purely American, but its origins go back to ancient Greece. The Greeks made early versions using honey and cheese, which the Romans later adopted and spread throughout Europe. Over time, American bakers refined the recipe with cream cheese, making it the rich dessert we love today.
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Fortune Cookies – Japan & China
Surprisingly, fortune cookies didn’t originate in China but in Japan, where similar folded crackers were served with paper fortunes. Chinese immigrants in California adopted the idea, adding a sweeter flavor and mass-producing them. Now, they’re a staple at Chinese restaurants in America, despite being nearly unheard of in China itself.
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Bagels – Poland
Bagels originated in Poland, where Jewish bakers perfected their dense, chewy texture by boiling and then baking the dough. Eastern European immigrants brought them to America, particularly New York, where they became a breakfast staple. Today, they’re an iconic part of American food culture, but their roots remain Polish.
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Pickles – Mesopotamia
Pickles have been around for over 4,000 years, first created by Mesopotamians who preserved cucumbers in brine. The practice spread through Europe, and Jewish immigrants brought pickling techniques to America. Dill pickles became particularly popular in New York, especially in delicatessens.
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Barbecue – The Caribbean
While barbecue is deeply associated with American cuisine, the cooking technique originated with the Taíno people of the Caribbean. Spanish explorers adopted the method and spread it to the American South, where it evolved into regional styles. Today, American barbecue varies widely, but its smoky, slow-cooked roots are distinctly Caribbean.
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Baked Alaska – France
This show-stopping dessert of ice cream encased in meringue was created in France. American chefs later popularized it, naming it in honor of the newly acquired Alaska territory. Despite its American branding, its origins remain distinctly European.
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Donuts – The Netherlands
Dutch settlers brought “olykoeks,” or “oily cakes,” to America, which were essentially fried dough balls. These evolved into the modern ring-shaped donut, particularly after the addition of a hole in the center. Today, they’re an American breakfast staple, but their Dutch heritage remains.
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Fried Chicken – Scotland & West Africa
The concept of frying chicken existed in Scotland, where cooks battered and fried their poultry. However, West African cooking techniques introduced flavorful seasoning and deep frying, which transformed the dish. Enslaved Africans in the American South perfected the crispy, spiced version that became a Southern classic.
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While these dishes have become deeply embedded in American culture, their roots stretch across the globe. Each one tells a story of migration, adaptation, and culinary evolution, proving that food is one of the greatest connectors of cultures. The next time you enjoy a slice of apple pie or a plate of spaghetti and meatballs, remember that what we call “American” food is a melting pot of global flavors. After all, the best meals are those that bring the world to your plate.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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Read it here: 14 Timeless Budget Meals That Prove Great Food Doesn’t Have to Be Expensive
15 School Lunches That Were the Real MVPs
School lunches were more than just a midday meal they were a highlight of the day, a break from class, and sometimes even a trading opportunity in the cafeteria. Whether it was a beloved classic that had everyone rushing to the lunch line or a rare special that felt like a treat, certain dishes left a lasting impression. These meals weren’t always gourmet, but they had just the right mix of nostalgia and comfort to make them unforgettable. From cheesy favorites to sweet surprises, these school lunches were the real MVPs.
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