The South prefers the term 'cookout'

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Barbecue is a cooking style practiced across the globe

How many ways are there to cook meat over a fire? Tons, it turns out. Every continent, barring Antarctica, has a local version (or versions) of barbecue. For instance, in Japan, it’s meat-laden skewers cooked over Japanese oak charcoal. Head down to Argentina, and you’ll find parillas—open-flame grills that impart a smoky char to the ingredients.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

'Braai' is South Africa's take on barbecue

Braai—a colloquialism for the Afrikaner word for “grilled meat”—is a South African tradition similar to American cookouts, where communities gather to cook meat over a wood fire.

American barbecue varies by region, with particularly strong traditions in the 'barbecue belt' of Texas, Memphis, Kansas City, and the Carolinas.

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

The preferred barbecue sauce depends on your location

America's regional barbecue styles include multiple highly specific sauces. From the tart, acidic vinegar-based sauces of North Carolina, to the thick, sweet-spicy Kansas City variation, American barbecue sauces are as varied as the country’s geography.

The food took root with Black Americans in the Civil War era

Because the technique requires little equipment and can tenderize tough or undesirable cuts of meat like ribs, barbecue took root among impoverished Black Americans in the late 1800s. When these communities moved north during the Great Migration, barbecue followed.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

Memphis-style barbecue emphasizes pork

The cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub).

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

George Washington was a fan of barbecue

The first US president celebrated laying the cornerstone of the US Capitol by hosting a barbecue, the centerpiece of which was a 500-pound ox. By the 19th century, barbecue was a standard component of public celebrations, including Independence Day and Memorial Day.

Kansas City is home to the first museum of barbecue

America is home to several kinds of barbecue, leading one Kansas City food writer to open the world's first museum dedicated to the cuisine. The Museum of BBQ tells the story of the food's evolution through interactive exhibits, a sauce immersion room, and even a barbecue-themed playground.

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

Tailgating is a cornerstone of college football culture

Hours before kickoff, fans gather in stadium parking lots and nearby lawns to grill, share drinks, and celebrate.

Korean barbecue uses thin slices of marinated beef

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

How to have a bug-free backyard dinner

An entomologist’s advice for bug-free backyard barbecues, including tips on the use of chemicals and how fans are pretty effective at keeping bugs away.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

97% of Americans polled say they like or love ice cream

Pellet grills evenly distribute heat across a grill

Using ignited wooden pellets and fans to evenly distribute the heat across the cooking surface, pellet grills give food deep flavor and grant cooks more control, offering a newfangled take on barbecue.

The tradition of the graveyard picnic

This article from Eater shares a fresh perspective on eating amongst the dead. Writer Tiffany Leigh shares the cultural significance of picnicking in cemeteries during the Qingming Festival, also known as Tomb Sweeping Day, which is celebrated in Chinese culture. Her article explains how Qingming can be a tender and lighthearted event to remember the deceased and how that can differ from modern American attitudes toward death and cemeteries.

When it's good for your food to stick in the pan

Non-stick cookware has wired us to think any sticking in the pan is bad. While that's true for cleaning purposes, some foods—like thin smash burgers or sauces—require that stickiness to achieve the right taste or shape.

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

Blue zone cooking—a concept that journalist Dan Buettner developed from his reporting on centenarian populations—emphasizes cooking with simple, fresh ingredients and echoes themes of the well-known Mediterranean diet.

The favorite restaurants of former US presidents

Curious about the eating habits of past commanders-in-chief? From George Washington to Barack Obama, discover the food preferences of former US presidents. Find out who liked to go out vs. stay in, where they frequented, what they ordered, and how they spent their time in each establishment.

Back when it was still a small restaurant, McDonald's served barbecue.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

The best restaurant tasting experiences in every state

Looking for the best tasting experiences that are a must-try in your home state or anywhere you may be traveling? Here are your options.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Hibachi restaurants were designed to appeal to American soldiers stationed in Japan

Hibachi-style cooking was originally used in residences, with Japanese families cooking together around the grill. That style was then refined after World War II with the teppanyaki restaurant Misono, which used more American-friendly ingredients (like steak) to appeal to American soldiers stationed in the country. Despite the differences between teppanyaki and hibachi, diners began using "hibachi" to describe the concept. Later, the Aoki family brought it to American soil with Benihana.

More than half of Americans polled prefer rewatching comedies to other genres

Although streamers and networks are producing fewer sitcoms than ever before, they still have a large audience. About 59.1% of Americans polled by YouGov in a 2023 survey said "Comedy" was their favorite genre to rewatch.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

The first chili cook took place in a Texas ghost town

"The Great Chili Confrontation" happened October 21, 1967, in Terlingua, Texas, a small ghost town near Big Bend National Park. The showdown was between journalists H. Allen Smith, who wrote an article titled “Nobody Knows More About Chili Than I Do,” and Wick Fowler, a Texas reporter.

A comprehensive taxonomy of American tacos

Tacos may be a Mexican food, but they're wildly popular in America and in a number of different styles. This lengthy guide from Serious Eats was compiled after visiting more than 1,000 taco shops. It breaks down the differences between the many variations on the form (including breakfast, barbacoa, and Deli Mex) you'll encounter in different regions of the country. We don't recommend reading on an empty stomach!

Restaurants are ramping up chicken dishes in 'The Great Chickening,' an industry-wide move toward chicken and away from beef.

PIckleball is the fastest-growing participation sport in America

The outdoor game experienced a surge in popularity during the 2020 pandemic because it could be set up in driveways, be played by all ages, and allowed for safe social interactions. That social aspect has helped pickleball’s popularity continue to rise post-pandemic. A March 2023 APP report showed 48.3 million American adults played the sport in the last 12 months.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

There's no right way to say 'taco'

While Americans ("tah-co") and Brits ("tack-oh") might argue about the correct pronunciation, both are understood in Spanish-speaking countries. Linguists note that the word's pronunciation is ever-evolving and informed by various cultural, psychological, and historical factors.

Cremations are America's top choice for postmortem body treatment

Though this process is the most popular one, more Americans are becoming interested in "green" burials that don't involve slowly degrading coffin materials, toxic embalming fluids or emissions from crematoria.

Only 28% of Americans think restaurant prices are fair

Seven in 10 Americans dine out at least once a month, but only 28% of diners think menu prices are fair, a 2025 YouGov survey found. That changes only slightly by income, with 44% of higher-income Americans finding the prices fair.

A 2020 poll found that 60% of Americans want 'The Star-Spangled Banner' to remain the national anthem.

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Michigan's pasty is sometimes referred to as a 'Yooper burrito'

The pasty is a signature dish of the state's Upper Peninsula. Because it's a handheld food, the item is sometimes called "the Yooper burrito," referencing the slang ("Yooper") for someone who lives in the area.