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

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.

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.

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).

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.

The South prefers the term 'cookout'

A 2016 Eater poll showed that folks from the South generally prefer "cookout" to describe a backyard event centered around barbecued meat. In fact, that preference extends to much of the country, with 65% of Americans saying they prefer the term.

'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.

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.

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.

Tex-Mex is its own distinct cuisine with roots in the Texas borderlands

The cuisine emerged from Tejano cooking, blending northern Mexican ranch food with ingredients such as yellow cheese, beef, and wheat flour. Dishes now considered staples, including chili con carne and fajitas, were Tex-Mex inventions rather than traditional Mexican dishes.

Unique ingredients and preparations differentiate burrito styles

Examples include California burritos, which wrap french fries in with the other ingredients, and chimichangas, an Arizona specialty in which the burrito is deep-fried prior to serving.

There are more than a dozen burrito types in the US

Different regions have different aspects, including Mission-style in San Francisco (and nationwide via Chipotle), the chile Colorado burrito, New Mexico’s breakfast burrito, and fusions like the Korean burrito.

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.

View a map of America's regional pizza styles

It may all be pizza, but it's not all the same. From California to New York and from Quad City-style to Old Forge, this interactive map of the US lets you see the country's different takes on the classic dish.

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.

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!

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.

American blues music provided the framework for rock 'n' roll, jazz, and other American forms.

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

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.

Southern rap redefined the sound of hip-hop in the '90s

In the 1980s, most attention focused on New York, the birthplace of hip-hop, and Los Angeles, the epicenter of its burgeoning gangsta variant. By the mid-90s, though, artists like Outkast, Master P, and Missy Elliott shifted the focus to the south.

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.

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.

Brazil is leading a cheese revolution and challenging European dominance in the industry

Brazil has plenty of traditional dishes that rely on cheese, but it’s only in the last decade that the country has emerged as a powerhouse in artisanal cheesemaking. While the cheeses may be inspired by European traditions, options like cocoa-dusted goat cheese or an Amazonian buffalo cheese are pure South American.

Burrito styles vary across the US and Mexico

Mexican burritos are typically simple, containing 1-3 ingredients. (One exception is Sonora’s burro pecheron, which includes additions like avocado and pepperoni.) American burritos are typically larger and have a wider range of ingredients.

Cinco de Mayo is a regional holiday concentrated in Puebla and celebrated with local cuisine

Puebla is considered by many food experts to be an excellent culinary destination. Traditional dishes you may find there on Cinco de Mayo include mole poblano, a complex, dark sauce born in a 17th-century convent; chalupas, fried tortillas topped with salsa and meat; and chiles en nogada, stuffed peppers topped with walnut sauce and pomegranate seeds.

The best beer cities in the US

This list contains some expected mainstays, like Asheville, North Carolina, and Portland, Oregon, as well as less-mentioned enclaves, like Minneapolis and Richmond, Virginia.

Pennsylvania's traditions of dropping foods for New Year's

Pennsylvania towns celebrate New Year's Eve with unique, food-themed drop (or raise) events that showcase local culinary pride. The town of Lebanon drops 250 pounds of bologna attached to a disco ball, with a crane, in a celebration of their local smoked sausage tradition. Find out several more wild traditions in this quick article.

The phrase 'hot dog' likely evolved from the common name 'dachshund sausages,' a late-1800s slang term for sausages based on rumors that butchers were using substandard meat to make them.

The first recorded American Mardi Gras was in Alabama

French explorers observed celebrations in what would become the United States in the late 1600s, but the first recognized modern American Mardi Gras took place in Mobile, Alabama, on New Year's Eve, running from 1830 into 1831. By 1840, the town had incorporated costumes, masks, and themes into its parade. After the Civil War, Mobile's Mardi Gras was moved to the more traditional date of Fat Tuesday. By 1850, a group from Mobile migrated to New Orleans, bringing the city's traditions with it.

Ballpark nachos—the messy but delicious combo of liquid cheese, pickled jalapenos, and tortilla chips—were invented for the Texas Rangers.

See what people around the world eat for Christmas

Christmas meals vary widely around the world: the British serve roast turkey and Christmas pudding, many Italians celebrate with seafood-only feasts, Filipinos eat whole spit-roasted pigs, and Mexican families enjoy tamales.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

Famous Catalan dishes

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

Smothered (or wet) burritos are drenched with sauce

A bar in Grand Rapids, Michigan, first put smothered burritos on the menu in 1966. The dish is usually topped with enchilada sauce, though other options, like mole, can also be used.

There are roughly 7,000 Korean restaurants in the US

A generation ago, the average American had never heard of kimchi or bulgogi, but these days, Korean cuisine is booming in the United States. And it’s no accident. This one-minute explainer video from Morning Brew reveals what role the government played in boosting the popularity of Korean food abroad, and what it all has to do with foreign debt and soap operas.