TABLE OF CONTENTS
Best American Foods
Central Texas-style barbecue originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire.
The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. It is then cooked in offset smokers, while the heat and smoke from the fire go across the meat, adding an irresistible smoky flavor to the brisket (although shoulder clod, chuck short ribs, and larger short ribs are also popular).
MOST ICONIC Central Texas-Style Barbecue
View moreMAIN INGREDIENTS
Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecôtes.
Due to the fact that these cuts are thin, it makes them great for quick cooking on the grill or in a pan (high heat), but it's important not to overcook them. The steaks are juicy, tender, and generously marbled. This type of meat cut is popular in France and Europe, and the word entrecôte means between the ribs.
VARIATIONS OF Ribeye
MAIN INGREDIENTS
In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.
This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender.
MOST ICONIC Brisket
MAIN INGREDIENTS
Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time.
Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep.
MOST ICONIC Boiled Maine Lobster
View moreFrozen custard comes from the "Custard Capital of the World", Milwaukee, Wisconsin, where it's sold more than anywhere else around the globe. It is a gourmet ice cream treat made with eggs, cream, and sugar, and it originated from Coney Island, New York, when it was a popular carnival treat.
As the popularity of frozen custard grew, it quickly spread to the Midwest. As there is far less air added than in other similar treats, the result is a thick and dense custard with tons of flavor. A lot of frozen custard fans believe it is better than ice cream since it is served before being refrozen and mantains a soft, yet heavy consistency, so it is a unique regional treat in which you can really feel the difference when talking about flavor.
MOST ICONIC Frozen custard
View moreMAIN INGREDIENTS
One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper.
Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad.
OTHER VARIATIONS OF Lobster Roll
MOST ICONIC Maine-style Lobster Roll
MAIN INGREDIENTS
Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados.
Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack.
MOST ICONIC Poke
View moreMAIN INGREDIENTS
In the American system of primal beef cuts, ribs refer to the section of the cow that includes the sixth through the twelfth ribs, located between the chuck (shoulder area) and the loin (back area). This primal cut can be further divided into a few different sub-primal cuts.
For example, ribeye roast and ribeye steaks are obtained when the bone is removed. These cuts are highly prized for their excellent marbling and tenderness. Prime rib includes a larger section of the rib bone, often roasted with the bone in. Finally, the back ribs are left when the ribeye meat is removed.
MAIN INGREDIENTS
Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce.
The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking.
MOST ICONIC Étouffée
View moreMAIN INGREDIENTS
A porterhouse steak is a large, thick cut of beef taken from the rear end of the short loin.
Although it is not linked to a specific country of origin, it is most commonly associated with British and American cuisines. It is named "porterhouse" because it was traditionally served in 18th-century porterhouses, which were inns or restaurants that served porter beer.
OTHER VARIATIONS OF Short loin
MOST ICONIC Porterhouse
TABLE OF CONTENTS
Best American Food Producers
Rogue Creamery was founded in 1933 in Oregon, and has since become a recognized name in the cheese industry, specializing in organic, hand-crafted cheeses with a particular focus on blue cheeses. The creamery has maintained high standards of quality over the years and has built an outstanding reputation in the United States and worldwide.
Rogue Creamery is committed to sustainability, with its business model based on environmentally responsible practices. The creamery uses only milk from local farms that meet strict organic production standards. The milk used for their cheeses comes from farms that practice sustainable agricultural methods.
AWARDS
World Cheese Awards - Super Gold
2022
World Cheese Awards - Gold
2021
International Cheese Awards - Gold
2024, 2023
BEST Rogue Creamery Cheeses
Fra' Mani is a distinguished producer of premium charcuterie, based in Berkeley, California, and founded in 2006 by renowned chef and cookbook author Paul Bertolli. Inspired by Italian flavors, techniques, and traditions, Fra' Mani is dedicated to preserving time-honored culinary customs through its products.
Their philosophy is based on the belief that time is the key ingredient in crafting exceptional products and that flavor cannot be rushed. Fra' Mani uses only the highest quality ingredients, sourced from family farms committed to the land, animals, and people, without the use of antibiotics, artificial growth hormones, or meat by-products.
BEST Fra’ Mani Meat Products
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
International Cheese Awards - Gold
2022, 2019
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
Wild Orchard is a premium tea company specializing in organic and regeneratively farmed teas, grown on Jeju Island, South Korea. They offer a range of high-quality teas, including green tea, oolong, and matcha, which are all cultivated without the use of sprays, fertilizers, or irrigation.
The farm's unique growing conditions, including volcanic soil, ocean mist, and subtropical rain, contribute to the rich flavor and phytonutrient content of the teas. Wild Orchard focuses on sustainable, organic farming practices to produce exquisite, clean, and delicious teas that cater to health-conscious consumers.
AWARDS
Golden Leaf Awards - Gold
2023, 2021
Great Taste Awards - 2 stars
2022
Great Taste Awards - 1 Star
2022
BEST Wild Orchard Tea Company Teas and Herbal Infusions
Founded in 2000 by Diane St. Clair in Orwell, Vermont, Animal Farm Creamery quickly gained cult status among top chefs, including those at The French Laundry and Per Se, where its butter became an essential ingredient in fine dining. Animal Farm Creamery employs the best traditional dairy methods, producing handcrafted cultured butter made from fresh, raw milk, collected directly from the farm.
The butter is churned and shaped by hand, giving it an exceptional texture, rich dairy flavor, and delicate aroma. In addition to butter, the creamery also produces high-quality cream, which is regionally distributed through Provisions International.
BEST Animal Farm Creamery Butters
Castronovo Chocolate is a renowned American bean-to-bar chocolate maker known for crafting exceptional chocolate from rare heirloom cacao varieties. Each bar is thoughtfully produced, from direct cacao sourcing to meticulous small-batch processing, preserving the authenticity and natural flavor of each origin.
The company works closely with small farmers and indigenous communities, supporting sustainable agriculture and biodiversity conservation. Their chocolates are celebrated for their rich, layered flavor profiles and have received numerous prestigious international awards.
AWARDS
Academy of Chocolate - Gold
2022, 2021, 2020, 2019, 2017, 2016
International Chocolate Awards - Gold
2020, 2019, 2016
Academy of Chocolate - Golden Bean
2019
BEST Castronovo Chocolate Chocolates
Sartori Cheese is a brand specializing in the production of high-quality cheeses with a particular emphasis on artisanal and hand-crafted products. Founded in a small business in Wisconsin, Sartori quickly became known for its innovative production techniques and unique, rich flavors of cheese.
The brand offers a wide range of cheeses, including various types of hard cheeses as well as cheeses with added spices and herbs, enhancing every bite. Sartori is renowned for using the finest milk from local farms in its production process, creating cheeses that not only meet high taste standards but also provide a richness of textures and aromas that develop over time.
AWARDS
World Cheese Awards - Gold
2023
International Cheese Awards - Gold
2024, 2023, 2022, 2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2016, 2015, 2014, 2012, 2011, 2010, 2009, 2008, 2007
BEST Sartori Cheese Cheeses
La Quercia is a distinguished American producer of cured meats, founded in 2005 by Herb and Kathy Eckhouse. Their mission is to craft premium-quality charcuterie, such as prosciutto and pancetta, using responsibly sourced ingredients and proprietary recipes.
Their inspiration came from over three years spent living in Parma, Italy, where they witnessed firsthand how high-quality ingredients are transformed into exquisite local cured meats. The pork used by La Quercia comes from sustainable farms, primarily raised and processed within 200 miles of their facility.
BEST La Quercia Meat Products
Dick Taylor Craft Chocolate is an American chocolate maker dedicated to the authentic bean-to-bar philosophy, combining traditional craftsmanship with the finest quality ingredients. Founded out of a passion for artisanal work and pure flavors, Dick Taylor handcrafts their chocolate using minimally processed, organically grown ingredients, without additives like soy lecithin, vanilla, or additional cocoa butter.
Their chocolates are distinguished by exceptional purity of flavor, refined textures, and carefully developed aromatic profiles that reflect the unique character of the cacao’s origin. Dick Taylor stands out for their commitment to traditional techniques such as slow roasting and extended conching, achieving a depth and complexity that is rarely found.
AWARDS
Academy of Chocolate - Gold
2022, 2021, 2019, 2017, 2016, 2015
Academy of Chocolate - Silver
2023, 2022, 2021, 2019, 2018, 2017, 2016, 2015
Academy of Chocolate - Bronze
2023, 2022, 2019, 2018, 2017, 2016, 2015
BEST Dick Taylor Chocolates
Murray's Cheese, based in New York City, is a prominent gourmet cheese and specialty foods retailer and wholesaler, with a rich history dating back to its founding in Greenwich Village in 1962. Known for its wide selection of cheeses from around the globe, Murray's operates not only a flagship store but also a restaurant and cheese bar in New York.
They are notable for their state-of-the-art cheese caves in Long Island City where they age their own cheese. In 2017, Murray's became part of the Kroger Company, expanding its reach nationwide through over a thousand Kroger stores. Murray's is also committed to community involvement, supporting local charities and educational initiatives related to food and wellness.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
World Cheese Awards - Gold
2023
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2017, 2016
BEST Murray's Cheese Cheeses
TABLE OF CONTENTS
Best American Food Products
Hudson Flower is an artisanal cheese, typically produced in the Hudson Valley region of New York. This cheese is characterized by its creamy texture and rich flavor, with subtly sweet notes that develop during the aging process. It is often used in various culinary applications but can also be served as part of a cheese platter alongside fruits and nuts.
Its excellent melting properties make it a great choice for pizzas and other dishes that require melted cheese.
AWARDS
World Cheese Awards - Super Gold
2023, 2022
Culture Cheese Magazine Best Cheeses issue - Best
2023
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2019, 2017
Bonne Bouche is an acclaimed aged goat cheese produced by Vermont Creamery in Websterville, Vermont, USA. This cheese is known for its distinctive ash-ripened rind that develops a creamy and robust flavor as it ages. Initially aged for 10 days, Bonne Bouche can continue to mature for up to 90 days, becoming softer and more piquant over time.
It's made from pasteurized goat's milk sourced from small family farms, both local and Canadian, and is celebrated for its wrinkly, geotrichum-rind, giving it a unique texture and appearance.
AWARDS
World Cheese Awards - Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2018, 2013, 2010, 2001
Greensward from Murray's Cheese is a distinctive soft cheese that showcases the collaborative efforts of Murray's Cheese and Jasper Hill Farm. Greensward has a creamy texture that's enhanced by wrapping it in spruce bark. This cheese, which has won several awards, including recognition from the American Cheese Society, is noted for its bold and creamy taste with hints of mushrooms, brandied cherries, and woodsy spruce notes.
The cheese is washed in cider during its aging process, which contributes to its unique flavor profile. Each round of Greensward is aged in Murray’s caves, where it develops a delicate pungency and a spoonable texture that has become a favorite among cheese lovers.
AWARDS
World Cheese Awards - Super Gold
2022
American Cheese Society Judging & Competition Awards - 1st Place
2022, 2017, 2016
The Crema di Mascarpone is characterized by its soft, creamy texture and a slightly sweet, buttery taste. It maintains a white and creamy appearance and is produced using cow’s milk. The product is versatile in its use, suitable not only for desserts but also as a rich spread.
For those looking to incorporate a gourmet touch into their dishes, BelGioioso Crema di Mascarpone offers a delightful taste of Italian cheese craftsmanship right from the heart of the USA.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2022, 2018, 2017, 2014
Rogue River Blue is a distinctive artisan cheese produced by Rogue Creamery, based in Oregon, USA. This cheese is notable for being a seasonal product, made exclusively with autumnal-equinox milk from cows that graze in fields along the Rogue River.
It is wrapped in Syrah grape leaves that have been soaked in pear spirits, which adds unique flavors and complexity. The aging process lasts for 9 to 11 months, enhancing its creamy texture and creating a flavor profile that includes hints of fruit, spice, blackberry, vanilla, hazelnut, and chocolate.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2013, 2011, 2009, 2004
Bijou is a type of aged goat cheese produced by Vermont Creamery, known for its artisanal dairy products. Bijou, meaning "jewel" in French, reflects the small, precious nature of this cheese. It is characterized by its delicate, wrinkled rind and creamy, dense interior that becomes more complex in flavor as it ages.
Typically, Bijou has a mildly tangy, slightly sweet taste with earthy undertones, making it a versatile option for cheese boards, salads, or cooking. The cheese is hand-rolled and aged to ensure consistency and quality, showcasing the creamery’s dedication to traditional cheese-making techniques.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2019, 2016, 2015, 2014
Barely Buzzed is an artisan cheese crafted by Beehive Cheese, characterized by its unique rind that is rubbed with a blend of espresso and lavender. This blend infuses the cheese with a distinctive aroma and complex flavor profile that juxtaposes the subtle floral notes of lavender with the deep, robust tones of espresso.
The cheese itself is made from the milk of local Jersey cows in Utah, ensuring a creamy, rich texture. Barely Buzzed has received acclaim for its innovative flavor combination and has garnered awards, solidifying its reputation as a standout product in the artisanal cheese community.
AWARDS
International Cheese Awards - Gold
2024
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2015, 2011, 2009, 2008, 2007
Black Truffle Burrata is a specialty cheese product crafted by BelGioioso Cheese. This product features a combination of classic Italian-style burrata with the added infusion of black truffle. The burrata comprises an outer shell made of mozzarella cheese, which encases a creamy interior filled with stracciatella mixed with delicate pieces of black truffle.
This cheese is celebrated for its rich and indulgent flavor profile, blending the mild, milky freshness of burrata with the earthy, aromatic notes of black truffle. It is typically used in gourmet dishes and is best served fresh to maximize its complex taste and texture.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2023, 2015, 2014
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2009, 2007, 2006
Cabot Jalapeno 50% Reduced Fat Cheddar is a product made by Cabot Creamery. It is known for its robust flavor, offering the classic taste of cheddar infused with the spicy kick of jalapeno peppers. This cheese is a healthier option with 50% less fat compared to regular cheddar cheese, making it appealing for those who are looking to reduce their fat intake without compromising on taste.
The combination of creamy texture and spicy undertones makes it a versatile ingredient, suitable for a variety of culinary uses such as sandwiches, snacks, and more.
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2013, 2012, 2009
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 100 American Foods” list until April 27, 2025, 56,026 ratings were recorded, of which 50,985 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.