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  • Gustavo

    There's also the brazilian brigadeiro I's like to suggest the author of this entry to try:

    It is just too good to be true, and so easy to make it's hard to believe. 🙂

  • Gül?ah

    Baklava (Turkey)

  • Melisa

    Baklava (Turkey)

  • Prey
  • Ken

    Love Gulab Jamuns…yummmy!!

  • Will

    Actually Sopaipillas did not originate in New Mexico like you said. They originated in South America. Research shows that they were being eaten in Chile for at least 300 years.

    • AlphaKnight

      Yep, read about it some months ago, anyway, that it is from the USA?

      Dont make me laugh! What a deceitful claim.

  • Steve

    I do find it funny that people from a country whose entire culinary contribution consists of the hamburger can criticise British food, which is actually varied and excellent.

    • Actually the hamburger is from Germany… what are some truly American culinary contributions? Maybe clam chowders? Or the corn dog? Chili? I'm Canadian, so not too sure – anyone out there who can help? Now I'm hungry…

      • Benjamin Roussey

        Hamburgers were first sold and made in America, looks like 1885.

        • I researched this for an article i wrote a while ago and from what I could tell the first hamburger patties were made during the time of Genghis Khan, but they ate them raw. The citizens of the German city Hamburg started serving up a cooked version of them in the 1600’s or so (thus, ‘hamburger’). New Yorkers sold them to German sailors along the city harbor in the late 1700’s – so that is probably when they first appeared in the U.S.

      • American chef

        some American culinary contributions. Since this website is about desserts, let’s start there. There’s the Funnel Cake, invented at the World’s Fair. Salt-water taffy. Rice Crispy Treats. If you want to get into American foods, you have to be more specific by region, there are many varieties, some were originally influenced by other cultures: French, Spanish, etc. But they were American creations and unique in their origins. America has a diversity of flavors, that any other country isolated only in it’s traditions would never arrive at such inspiration for new cuisine. I often find people fixated on defending their traditions rather than exploring the range of possibilities like “fusion” I feel this style of cuisine is definitely American, since it pioneers international cuisine at it’s best drawing on various flavors and influences, rather than remaining solely in the vein of tradition. I don’t like what most people stereotypically call American food: hotdogs and hamburgers; those really aren’t staple cuisine here either, just fastfood. America has a tradition of regional Barbecue, compared to many cultures, Americans use smoke to flavor meats and other things (apple, pecan, hickory, cherry, mesquite,) the concept of wood smoke seasoning meats or salmon are a culinary contribution. It’s a technique you would rarely find in Europe. As far as American cuisine goes, I would say regional ones have the least outside influence: Cajun, Creole, Southwest, Hawaiian, California. Cajun and Creole were originally French influence, but didn’t originate in France. The foods are spicier, include more local ingredients (seafood, alligator, crawfish; like in gumbo and jumbalaya.) Southwest cuisine draws from the influence of Spanish, Mexican, cowboys, and Native Americans many of it’s dishes originated locally, specializing in what was available on the ranch or prairie at the time. Hawaiian cuisine is a medley of Asian and indigenous flavors of the islands. Californian cuisine again i would say is a blend of many influences, but largely fusion is innovating this new culinary front. I wouldn’t say America has stolen or simply borrowed the styles of various traditions, it has been influenced by them but has adapted them based on their own palates. Originally many foods along the East Coast were British inspired, but I know Britain isn’t especially know for it’s food, that is why this region doesn’t really have as many well-known cuisines. I know many European cultures don’t use many spices or seasonings in their foods like American cuisine does, so the claim that most foods were originally European doesn’t always make the argument.

        • shane

          i could not have said it better myself. thank you for commenting though. i come from both a southern and Cajun/creole culinary inspired background as well as traditional french and German dishes/treats. i now live in California where i am experiencing what California cuisine is and while i haven’t exactly figured it out yet i know its here. haha. i guess what i am saying is that i have live first hand the varied “American” albeit internationally INSPIRED culinary contributions

        • RiceCrispyTreatsLOL

          America is known for fast food. That is literally your culinary gift to the world. You may have some dishes that you think are good, but that’s not what you’re known for, no matter how much you wish it wasn’t true.

          The USA can’t touch Europe for cuisine.

  • Kate

    I would consider sopapillas a Mexican dessert, not an American dessert; I have only seen them at Tex Mex places. I've heard the phrase "As American as apple pie," but I'm sure apple pies were made before America existed, so that's out.

    My favorite is probably bread pudding and tiramisu! YUM.

  • Randi

    What about the swedish "semla"? Have anyone tried it?

  • Guille

    200 years ago New Mexico was definitely not a part of the USA, but rather a part of the Spanish Empire.

  • Victoria

    I’m English and have never heard of castle pudding. More famous English desserts would be sherry trifle, apple crumble, spotted dick or Victoria sponge.

  • dee

    gulab jamuns forever…yummmmmmmyy!!

  • Nikhil

    I lyk that u wrote about gulab jamun, i would suggest you to try other sweets too, eg rasgulla, nd sponge rasgulla, they seem to be relatd to gulab jamun, and are more sweeter nd delicous. 🙂

  • Android

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  • Diane Wallace

    where is the reCipe for Tiramisu