Invented at the same time in 1980 by Ed LaDou and the chefs at the famous restaurant Chez Panisse, this type of pizza is characterized by combining New York and Italian thin crust with unique and unusual topping combinations. The crust is light, airy, and tender, while the toppings range from chicken and shrimps to peanut sauce, barbecue sauce, goat cheese, and pineapples.

California-style pizza should be paired with beer or white wines, including the sparkling varieties.

A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen - hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them.

He tossed all of the ingredients with some salt, pepper, and a vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce, and Cobb Salad started its way toward fame. The composed salad's popularity relies entirely on the careful preparation of each ingredient and their distinct textures, from juicy over crunchy to creamy. 

Despite its name, creamed corn isn't exactly heavy on the cream. It is typically made by mashing the corn kernels into a pulp, collecting the milky residue, and cooking the whole thing in that same residue along with water, sugar, salt, and starch.

Many cooks like to enrich the dish with the addition of butter, milk, or cream, and maybe a bit of bacon sometimes, for extra flavor. Most often, creamed corn is bought in its canned version in many American supermarkets.