When it comes to food, Americans have a knack for loving things that the rest of the world finds, well, questionable. Our pantries are filled with items that others might politely decline—or run from. But hey, that’s what makes us unique, right? While some might argue we’ve taken certain flavors a bit too far, we’re just here for the good stuff, no matter how bizarre it seems to outsiders. So, let’s take a moment to appreciate those quirky American favorites that never fail to raise an eyebrow (or two) across the globe.
Peanut Butter
Americans can’t get enough of this creamy (or chunky) spread, slathering it on everything from bread to celery. Meanwhile, the rest of the world can’t get past the sticky, salty texture.
Root Beer
Root beer is a classic American soda that’s loved for its sweet, herbal flavor. But to most of the world, it tastes like a liquid dentist’s office – reminiscent of the same medicine used in childhood to treat a sore throat.
Velveeta Cheese
Velveeta is practically an American icon, especially when it’s melted into queso dip or mixed into macaroni. But for many outside the U.S., it’s less cheese and more yellow goo. The unnatural consistency and vivid color just don’t scream “food” to non-Americans.
Meatloaf
A true comfort food for many in the U.S., meatloaf is essentially a loaf of ground meat seasoned and baked. While Americans appreciate its down-home vibe, to the rest of the world, it’s just a sad, dense block of mystery meat that’s better left uneaten.
Biscuits and Gravy
In the South, biscuits smothered in sausage gravy are a breakfast staple, but outside the U.S., this dish is met with more confusion than excitement. Fluffy biscuits drowning in a thick, lumpy sauce? It’s a texture thing most can’t get past – and they don’t want to.
Jell-O Salad
Jell-O salads are the stuff of retro potlucks, where gelatin encases anything from fruit to shredded carrots. Non-Americans? They see a wobbly, unnatural creation that shouldn’t exist in a bowl, let alone on a dinner plate. They’ll never understand our love for it.
Grits
Grits are a Southern breakfast must-have, usually served with butter or cheese. But try explaining to someone overseas that you’re eating ground corn mush for breakfast.
American Cheese
Those individually wrapped slices of American cheese are a quick and easy sandwich fix here, but many abroad find the plasticky texture and unnatural yellow hue off-putting. But hey, it does melt wonderfully.
Corn Dogs
Americans have turned fair food into an art form with the corn dog – a hot dog on a stick, dipped in batter, and deep-fried. Others find the concept of a fried sub-par sausage on a stick baffling. It’s the epitome of guilty pleasure, American-style.
Twinkies
Twinkies are the ultimate American snack cake, known for their bright yellow color and mystery filling. Outside the U.S., they’re often regarded as a sugar bomb wrapped in a chemical-laden sponge.
Spray Cheese
Spray cheese is the liquid gold of American snack foods, often squirted on crackers or nachos. To non-Americans, this processed cheese in a can is more science fiction than food and it’s hard to justify to them why we choose fake cheese in aerosol form.
Sweet Potato Casserole
Thanksgiving isn’t complete without sweet potato casserole topped with toasted marshmallows. But to most of the world, this mix of sweet and savory is just plain confusing. Vegetables and dessert shouldn’t share a dish – and they’re not about to start now.
10 Crazy Foods Americans Deep Fry and Think Are Delicious
Americans have a love affair with deep frying that knows no bounds. From state fairs to backyard barbecues, you’ll find just about anything dunked in hot oil and served up with a side of enthusiasm. Take a wild ride through 10 of the craziest foods that have taken the plunge into the deep fryer. You might be surprised at what some people consider a delicious treat.
Read it Here: 10 Crazy Foods Americans Deep Fry and Think Are Delicious
10 Controversial Food Ingredients Used In America That Are Banned Globally
Around the globe, countries take varied approaches to food safety, setting their own rules on which ingredients and production methods are deemed acceptable. What’s routine in the U.S. food industry often faces stricter scrutiny abroad. With the U.S. grappling with high rates of chronic illnesses and food-related disorders, it begs the question: could certain widely-used, yet overseas-banned, additives be contributing to America’s public health challenges?
Read it Here: 10 Controversial Food Ingredients Used In America That Are Banned Globally
*Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.