There were no beautiful centerpieces or long-simmering family squabbles at the first Thanksgiving in 1621 Plymouth, then the Pilgrims decided not to fast but instead to party with the Wampanoag tribe. Today, they forego the venison they undoubtedly consumed, and they compress their three days of eating into one gluttonous gorge.

Nothing beats the quintessential all-American meal of turkey (roasted or deep-fried bird, tofurkey, or that strangely popular Louisiana contribution turducken), dressing (old loaf bread or cornbread, onion and celery, sausage, fruit, chestnuts, oysters – whatever your mom did, the sage was the thing), cranberry sauce, mashed and sweet potatoes, that funky green bean casserole with the French-fried onion rings on top, and pumpkin.

The turkey TV supper, created in 1953 by a Swanson salesman needing to utilize up 260 overestimated tons of frozen turkeys, is almost as iconic (and, according to most kids, as delicious). He got the idea from neatly packaged aircraft food, he claimed.

Traditional, gourmet, sliders, and Kobe lunch counters are available. White Castle, Whataburger, Burger King, In-N-Out, McDonald's, Steak N' Shake, Five Guys, and The Heart Attack Grill are among the restaurants. It's difficult to believe, but it all started with a simple error. According to residents of Pasadena, California, the iconic cheeseburger was invented there in the late 1920s when a rookie chef at The Rite Spot unintentionally burned a burger and slathered on some cheese to conceal his mishap.

A cheeseburger is a hamburger that has been topped with cheese. The piece of cheese is traditionally placed on top of the meat patty. Typically, the cheese is added to the cooked hamburger patty just before serving, allowing the cheese to melt. Cheeseburgers can vary in structure, ingredients, and composition. A cheeseburger, like other hamburgers, can be topped with lettuce, tomato, onion, pickles, bacon, mayonnaise, ketchup, and mustard.

Cheeseburgers in fast food restaurants are typically made with manufactured cheese. As an alternative, other meltable cheeses can be utilized. Cheddar, Swiss, mozzarella, blue cheese, and pepper jack are common examples. McDonald's, Burger King, Wendy's, and many other popular eateries sell cheeseburgers.

The Reuben sandwich is a grilled sandwich from North America that consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between slices of rye bread. It is linked with kosher-style delicatessens, but it is not kosher due to the combination of meat and cheese.

Who knew sauerkraut could be so delectable? Was it the late-night idea of grocer Reuben Kulakofsky, who invented the eponymous sandwich in 1925 to feed Omaha's Blackstone Hotel's poker players? Or was it the idea of Arnold Rueben, the German owner of the now-defunct Reuben's Delicatessen in New York, who came up with it in 1914?

The answer is significant for dictionary etymologies, but the greater part of the Reuben's secret is not who it's named after, but what it's dressed in. Aficionados believe that no store-bought Russian or Thousand Island sauce will do; the sauce must be created from scratch. You'll also want thick hand-sliced rye or pumpernickel bread, as well as nice pastrami or corned beef.

A hot dog is a grilled or steamed sausage served in the slit of a partially cut bread. The sausage itself can alternatively be referred to as a hot dog. A wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen) is utilized. The names of these sausages frequently refer to the dish in which they are served. Common condiments and garnishes include onions, sauerkraut, jalapeos, chili, grated cheese, coleslaw, bacon, and olives, as well as mustard, ketchup, mayonnaise, relish, and cheese sauce.

These sausages were culturally imported from Germany and quickly gained popularity in the United States. It became a working-class street dish in the United States, where it was sold from stands and carts. The hot dog became inextricably linked with baseball and American culture. Although it is most closely associated with New York City and its cuisine, the hot dog gradually grew popular throughout the United States over the twentieth century. Its preparation varies by area in the country, and it has become a key component of other regional cuisines, such as Chicago street cuisine. Nothing beats a hot dog at a baseball game or a summer barbeque.

A cheesesteak (also known as a Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich prepared from thinly sliced beefsteak and melted cheese in a long hoagie bread. It is a popular regional fast food that originated in the United States city of Philadelphia, Pennsylvania.

It's a greasy sandwich so revered in its birthplace that the position required to eat it without destroying your clothing has a name: "the Philadelphia Lean." The Philly cheese steak sandwich is made with "frizzled beef," which is cut while being grilled in fat, and gets the rest of its greasy flavor from onions and cheese (American, provolone, or Cheese Whiz), all of which is laid into a long locally manufactured Amoroso bun.

Pat and Harry Olivieri are credited with creating the first cheese steaks (initially with pizza sauce — cheese supposedly came later, courtesy of one of Pat's chefs) and selling them from their south Philly hot dog stand. Pat then founded Pat's King of Steaks, which still exists today and competes for the title of greatest cheese steak in town with rival Geno's Steaks.

Nachos are a non-traditional Northern Mexican regional food that originated in the 1940s, consisting of fried tortilla chips or totopos coated in melted yellow American cheese (or cheese sauce), and are commonly served as an American snack or appetizer.

Nachos were invented in Piedras Negras, Coahuila, right across the border from Eagle Pass, Texas. Ignacio "Nacho" Fernandez Anaya invented nachos in 1940 at the Victory Club when a regular client, Mamie Finan, requested if Anaya could bring her and three other women a different snack than usual. Ignacio is commonly referred to as "Nacho" in Spanish. Anaya entered the kitchen and discovered freshly fried corn tortillas. In a flash of culinary genius, he added melted cheese and pickled jalapeo strips. Anaya cut the tortillas into triangles, fried them, topped them with shredded Colby cheese, quickly heated them, topped them with sliced pickled jalapeo peppers, and served them. Finan inquired about the snack's name after sampling it. "Well, I think," Anaya replied.

Chicago-style pizza is pizza prepared in a variety of forms created in Chicago, and is sometimes referred to simply as deep dish pizza due to its cooking manner. The baking pan gives the pizza its distinctively high edge, allowing for plenty of room for lots of cheese and a chunky tomato sauce. Deep-dish pizza and filled pizza are both options for Chicago-style pizza.

The first pizza was invented in Naples, but the City of Big Shoulders (and even bigger pies) invented the deep dish. According to history, in 1943, a visionary called Ike Sewell launched Uno's Pizzeria in Chicago with the concept that if made robust enough, pizza, which had previously been regarded as a snack, could now be consumed as a meal.

Whether he or his original chef Rudy Malnati invented it, one of those patron saints of pizza heaped it high, stuffing a large buttery dough with loads of meat, mozzarella, tomato chunks, and authentic Italian seasonings. Thin-crust pizza baked in a brick oven has its place, but if you crave crust, nothing beats Chicago-style.

Cobbler is a fruit (or less usually savory) filling placed into a large baking dish and coated with a batter, biscuit, or dumpling (in the United Kingdom) before baking. Some cobbler recipes, particularly those from the American South, resemble a thick-crusted, deep-dish pie with a top and bottom crust. Cobbler is a type of dish popular in the United Kingdom and the United States, and it is not to be confused with a crumble.

Cobbler, also known as slump, grunt, and buckle, got its start with early oven-less colonists who invented the no-crust-on-the-bottom fruit dish that could be cooked in a skillet or pot over a fire. Making a messy American replica of the elegant British steamed fruit and dough pudding could have been a sarcastic revolutionary middle finger to the mother country. Cobblers are made doubly American when blueberries, which are native to North America, are used (Maine practically has a monopoly on them).

Blueberries have ability to spruce up almost any crust, dough, or batter, perhaps most notably in cobblers and that other all-American classic, the blueberry muffin.

A chocolate chip cookie is a drop cookie that is distinguished by the presence of chocolate chips or chocolate morsels. Ruth Graves Wakefield invented chocolate chip cookies in the United States about 1938, when she broke up a Nestlé semi-sweet chocolate bar and put the chopped chocolate to a cookie recipe.

In general, the recipe begins with a dough made of flour, butter, brown and white sugar, semi-sweet chocolate chips, eggs, and vanilla extract. Other varieties of chocolate, as well as extra ingredients such as nuts or oatmeal, may be used in variations of the recipe. Vegan versions are also available, with required ingredient replacements such as vegan chocolate chips, vegan margarine, and egg substitutes. A chocolate chocolate chip cookie is made using a dough that has been flavored with chocolate or cocoa powder before adding chocolate chips. Depending on the combination of dough and chocolate kinds, these variations of the recipe are also known as 'double' or 'triple' chocolate chip cookies.

A cut of rib of pig or beef can be grilled. A rack of ribs is a group of five or more ribs served together (as in a rack of ribs). In American cuisine, ribs mainly refers to barbecue pork ribs or beef ribs eaten with various barbecue sauces. They are traditionally served as a rack of meat, which diners rip apart by hand before eating the meat from the bone. Slow roasting or grilling for 10–12 hours results in a delicate finished product.

The habit of gathering for barbecues in South America stretches back before the Civil War, and significant attention to the finer qualities of pork earns the region the designation of Barbecue Belt. Texas smokes its way to a claim as a barbecue (beef) epicenter outside of the belt; check out the 'cue-rich town of Lockhart. Not to mention Kansas City, where the sauce is king. Barbecue ribs is one of must-try meal in America.