American Food & Ingredients

American cuisine is known for being regionally distinct, as well as a diverse fusion of global cuisine. With such specialties as New England clambakes, Pennsylvania Dutch cooking, Memphis and St. Louis barbecue, the Cajun flair of Louisiana, Chicago deep dish pizzas, and Tex-Mex cook-offs, there’s a reason why the term “melting pot” has been such an apt description of the American experience. Today, with such renowned chefs as Thomas Keller, Mario Batali, Alfred Portale, and Emeril Lagasse recreating American cuisine, there is clearly no dispute that the American palate continues to evolve and refine itself.