10 Cooking Habits That Shock Foreign Visitors in the U.S.
Step into an American kitchen, and you’ll quickly notice it doesn’t quite look or operate like the ones in many other countries. There’s a cultural mix of convenience, abundance, and experimentation that shapes how meals are prepared. From the reliance on certain tools to the way portion sizes are handled, it’s a system built around saving time, feeding crowds, and keeping options open. Foreign visitors often find these habits fascinating, sometimes confusing, and occasionally a little over the top. But whether you love them or roll your eyes at them, these quirks tell a story about how Americans think about food. Let’s take a closer look at ten habits that stand out.
1. The Love of Oversized Portions
Nothing stuns a first-time visitor like the size of American portions. It’s not just at restaurants; even home recipes often serve six or more, and it’s common for someone to prepare what would elsewhere be a feast, just for a weeknight dinner. The logic is practical: cooking once, eating twice (or more) saves time, and leftovers are genuinely loved. Some might see it as wasteful, but for many Americans, extra food in the fridge isn’t a problem it’s a promise of easy lunches and snacks tomorrow. Excess, in this case, isn’t about indulgence so much as making life more convenient.
2. Obsession With Kitchen Gadgets
Welcome to gadget central. From air fryers and slow cookers to pizza stones and avocado slicers, American kitchens are often loaded with devices. The appeal is clear: these tools make cooking faster, easier, or just more fun. For visitors accustomed to doing all prep with a sturdy knife and a single pan, the range of gadgets can be amusing or overwhelming. Still, it’s this embrace of invention and efficiency, not to mention curiosity about new food trends, that keeps American cooking fresh and fast-moving.
3. Heavy Use of Processed Ingredients
Let’s talk shortcuts. Americans unapologetically embrace processed foods, from boxed cake mixes and canned veggies to frozen dinners and soup bases. Need a casserole on the table in an hour? A handful of processed ingredients will get you there. While some visitors are shocked by how few raw ingredients go into an average weeknight meal, most Americans see these products as a way to get home-cooked results without devoting their evening to chopping and simmering. What this really means is American cooking values time, consistency, and the ability to feed a crowd in a flash.
4. Breakfast for Dinner
Pancakes at 6:00 p.m.? Waffles and sausage as a weeknight meal? Absolutely. Serving breakfast foods for dinner is common in the U.S., partly because these foods are easy and inexpensive, but also because everyone loves them. The lack of rigid meal expectations gives cooks freedom to make what’s familiar, comforting, or simply fast. Visitors used to more structured approaches to meals might find this habit a little odd at first, but few can deny the simple pleasure of syrup-drenched French toast on a sleepy evening.
5. The Freezer as a Lifeline
For many Americans, the freezer is more essential than the refrigerator, especially for families. You’ll find everything in there: frozen vegetables, single-serve meals, ice cream, bulk meat, even bread and fruit. It’s all about practicality. Unlike cultures where shopping happens every day, sprawling suburbs and hectic schedules mean stocking up is smart. When life gets busy, a full freezer means dinner is never more than ten minutes away. That’s not just convenience; it’s survival for a lot of households.
6. Salad as a Main Course
Ask a visitor from Europe or Asia, and they’ll tell you: salad is a side, not a full meal. Not in the U.S. The “entree salad” loaded with meats, cheeses, nuts, fruits, and every imaginable dressing is standard fare for lunch or dinner. It’s customizable, filling, and lets people hit their veggie quota in a single bowl. Some visitors are thrown by the size and complexity, but what it really represents is the American insistence on choice and making even healthy food hearty and satisfying.
7. Cooking in Bulk
Big pots of chili simmering on Sunday, giant trays of lasagna, and freezable soups ; Americans love batch cooking. This practice makes weekday meals easier and keeps food ready for unexpected guests or late-night hunger. For visitors, it can be strange to see so much food made at once, but in homes juggling work, school, and family, it’s essential. Cooking in bulk isn’t just a cost-saving or time-saving trick; it’s a strategy for staying sane amidst busy lives.
8. Grilling Is Practically a Ritual
In America, grilling isn’t just about what you eat; it’s an event. The backyard grill brings out burgers, corn, even dessert, and it’s a centerpiece for socializing. Visitors are often struck by the scale: big grills, lots of food, everyone gathered around outside. Whether it’s a quiet family night or a block party, grilling becomes almost ceremonial, with “grillmasters” vying for the perfect char and secret BBQ rub. It’s communal, noisy, and deeply embedded in American summertime culture.
9. Sweet and Savory Combinations
Maple bacon, chicken and waffles, cranberries in stuffing: Americans love to blur the line between sweet and savory. Initially, many visitors find these combos odd or even off-putting, but curiosity wins out and for good reason. The contrast keeps food interesting and playful, and it’s now part of the American flavor profile. That willingness to experiment with taste sets American home cooking apart, inviting surprises with every bite.
10. Recipe Tweaking Is the Norm
Maybe the most American cooking trait of all: improvisation. Visitors can be amazed to see a host swap half the ingredients in a classic recipe or combine dishes from different backgrounds without blinking. There’s no single “right” way to cook at home cooks routinely adjust spices, ingredients, and methods to taste, dietary need, or whim. In this kitchen, recipes are blueprints, not laws. It reveals a culture that values creativity, problem-solving, and confidence in the kitchen.
