Garlic knots are a traditional American type of garlic bread that's believed to have originated in Brooklyn or Queens. They're most commonly found in New York City's pizzerias. These soft and chewy knots are usually made from bread or pizza dough that's rolled and pulled into knots.
The knots are brushed with a mixture of crushed garlic, olive oil, and chopped parsley, but there are many variations with additional ingredients such as oregano, butter, parmesan cheese, or black pepper. Garlic knots are served warm, accompanied by warm marinara sauce, and they're often served free of charge with large orders in pizzerias.
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A local delicacy in the cuisine of the Midwestern United States and Canada, deep-fried cheese curds are made from curds that form before cheeses like cheddar are formed into blocks or wheels and left to age. Fresh curds have a rubbery texture and squeak slightly when bitten into, which is why they are sometimes referred to as squeaky cheese.
The squeak is a sign of its freshness, and after about twelve hours, the curds begin to lose their squeak, so they should be eaten on the day they are produced. Since there are many cheese factories and dairies in Wisconsin, the best and freshest cheese curds are produced in that state.
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Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes.
The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner.
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Mozzarella sticks are one of America's favorite cheesy snacks consisting of battered, breaded, and deep-fried pieces of mozzarella cheese. Although they are traditionally served as an appetizer with marinara sauce, these cheesy sticks can also be paired with plum sauce, honey mustard sauce, raspberry sauce, Ranch dressing, or barbecue sauce.
Mozzarella sticks were not common before the late 1970s and the early 1980s, and some food experts believe that they were first served in sports bars and bowling alleys.
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View moreThis nacho dish is easy to prepare, but things can get quite messy when consuming it. Pulled pork nachos are made by combining nachos with pulled pork, shredded cheese, beans, corn, sour cream, guacamole, and salsa. In order to prepare the dish, tortilla chips are first layered in a baking dish, then topped with shredded cheese.
The concoction is broiled in the oven, then topped with the remaining ingredients, and it should ideally be garnished with coriander before serving. Pulled pork nachos are typically served as a snack or an appetizer, especially on game days.
MOST ICONIC Pulled Pork Nachos
View moreKlobasnek is a savory snack that was first made by Czechs who settled in Texas. The snack consists of the same dough that's used to make kolaches, but it is filled with a kielbasa sausage instead of fruit. It is believed that the first klobasnek (plural: klobasniky) was made in 1953 in The Village Bakery, located in the town of West, Texas.
Nowadays, klobasniky can be enriched with the addition of cheese and jalapeño peppers, and even though some people like to add eggs or ham to the snack, Mimi Montgomery Irwin, the owner of The Village Bakery draws a hard line over any other additions to the klobasniky.
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Cajun popcorn is a traditional dish originating from Louisiana. The dish consists of cooked crawfish tails that are coated in a thin batter, seasoned with hot sauce, then deep-fried until crisp. The batter is usually made with a combination of eggs, milk, flour, cornmeal, and cayenne pepper.
Once prepared, Cajun popcorn is typically served with dipping sauces such as mustard mayonnaise or Creole rémoulade. The dish was invented in the early 1980s when processed and frozen crawfish tails became widely available throughout the country.
Corn on the cob is an American snack made by steaming, roasting, grilling, or boiling sweet corn. Ideally, it should be freshly picked, while its kernels are tender. The corn can be grilled in its husk or without it. Once done, the corn is placed on a stick, a cob shank, or a skewer, which is used so that the hands don't touch the piping hot kernels.
The snack is quite often seasoned with salt or smeared with butter. Although it is not known who was the first to place corn on the cob, it is known that the ancient Mayans ate corn off the cob after it has been boiled or roasted.
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View moreAvocado toast is a dish consisting of a piece of toasted bread topped with a combination of mashed avocados, salt, pepper, and (sometimes) citrus juice. There are many varieties of this dish, so it can be enriched with ingredients such as salmon, tomatoes, onions, eggs, garlic, cheese, olive oil, or red pepper flakes.
Although the dish is quite simple and straightforward, the location of its origin is not – some claim that it is an Australian invention, while others proclaim that Los Angeles is the place where it was born. Regardless of its origin, avocado toast started its modern-day revival on Instagram, and it has been trending across the globe ever since.
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View moreSpam musubi is a Japanese-American dish hailing from Hawaii. In its most basic form, it consists of a fried slice of Spam that is placed on top of a rectangular wedge of rice, and the whole concoction is then wrapped in nori seaweed. This snack can be found everywhere on Hawaii – in school canteens, supermarkets, and convenience stores.
It is believed that the inventor of this dish was Mrs. Mitsuko Kaneshiro, who first made it for her children, and then started to sell them in Honolulu during the 1980. Shortly after, the popularity of this portable snack soared, and the rest is history.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 40 American Snacks” list until February 13, 2025, 3,405 ratings were recorded, of which 3,196 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.