We hate to boast, but anyone who’s traveled to Europe will tell you that certain foods simply taste better in the US. While there are plenty of foods that Europeans have mastered beyond American versions, this article concentrates on the 18 dishes and food produce items that aren’t as satisfying, juicy, or delicious in Europe. Let’s get controversial!
Deep-Pan Pizza
American pizza has thick, soft crusts, high quantities of strong cheeses, and a wide variety of toppings. Idealista reports that, in contrast, traditional Italian pizza has a thinner, crispier crust with very few (high-quality) toppings and a smattering of fresh, mild mozzarella cheese. Many Americans prefer the more robust, complex flavors and heartiness of the US variants.
Burgers
Burgers are a quintessential American food, so it makes sense that the US makes them the best! Here, they’re bigger and often layered with melted cheese and various sauces, like ketchup, mustard, mayonnaise, and BBQ. Europeans like their burgers leaner, cooked medium-rare, and dressed with fewer toppings.
Barbecue
American barbecue features slow-cooked meats (typically ribs, pulled pork, and brisket) slathered in sweet or smoky sauces. European barbecue varies significantly by region but generally involves grilling meats with simpler marinades or rubs. For example, Greek ‘souvlaki’ is simply herb-infused chicken or pork cut into cubes and roasted over coals on a spit.
Steak
Meat seems to feature heavily on this list, and we can’t forget the most all-American cut—beef steak! US steaks are often larger, cooked to varying degrees of doneness, and served with steak sauce or butter. In comparison, European steaks are generally smaller, cooked medium-rare, and seasoned simply with salt and pepper.
Coffee
Perfect Daily Grind reports that “the US and Europe are two of the biggest coffee-consuming markets in the world.” Yet the coffee on either side of the Atlantic isn’t the same—American coffee is more potent and brewed with hotter water, resulting in a bolder flavor. Europeans enjoy lighter-roasted, cool-brewed coffee, which tends to have a smoother taste.
Chocolate
This may be controversial, but most Americans prefer chocolate from the US because it tends to be sweeter and creamier. European chocolate, particularly in Switzerland and Belgium, often has a higher cocoa content, resulting in a darker, bittersweet taste that many Americans aren’t used to.
Ice Cream
Europeans tend to prefer a less fattening type of ice cream known as gelato, which originated in Italy and is served simply in a cup or cone. American ice cream is denser, higher in fat, and often served more elaborately, with multiple scoops and a variety of toppings, sauces, and mix-ins. Though creamier and sweeter, it has considerably more calories!
Bread
Any French person will argue that crusty artisan baguettes or dense sourdoughs topped with seeds are more tasty and nutritious than American bread, which is typically soft and fluffy, made with white flour, and commercially produced. However, Americans can find the complex flavors and chewier textures strange, harking for familiar, but poorer-quality, batch loaves.
French Fries
The name is misleading, as these thin and crispy fried potatoes actually originated in Belgium and are still eaten fairly simply with salt only. Europeans also tend to cut them more thinly and double-fry them for a crisper texture. In contrast, US fries are thicker cut, softer, and often served with cheese or gravy.
Beer
According to The Atlantic, there has been a historical battle between Germany and America for world beer supremacy, but the true winner comes down to personal preference. American beers tend to be lighter yet stronger in flavor, with a relatively low alcohol content. European beers are heavier and offer more variety, with lagers and pilsners being popular choices.
Stone Fruits
The US tends to have a wider variety and better quality of stone fruits like peaches, nectarines, and certain varieties of plums. These fruits are typically sweeter and juicier than European varieties, where cherries and certain types of plums are grown to be tart or intentionally eaten underripe.
Breakfast
With vast corn production, it’s unsurprising that corn syrup and sweetness are prominent in many American meals, including breakfast. In the US, maple syrup is drizzled on pancakes, waffles, cereals, and even salty meats like bacon. European breakfasts tend to be more savory, with bread, cheese, cold cuts, and yogurt being common.
Wine
Both the US and Europe have impressive vineyards and wineries, although America can’t match the latter’s long history of wine-making. Despite this, US wines have a strong reputation for consistency, and many Americans like the reliability of their flavor. European wines are far more varied and often taste different from region to region or year to year.
Grapefruit
Both continents enjoy oranges, grapefruits, and lemons, but the US typically has a larger selection of grapefruit varieties, including Pink, Flame, Duncan, and Star Ruby, to name a few. In contrast, Europeans eat more oranges and clementines and tend not to offer so many grapefruit options.
Soft Drinks
American soft drinks, which are typically much sweeter than their European counterparts, are less bitter and/or sour than tonic or soda water. Europe also has stricter regulations on sugar content and artificial sweeteners in mass-produced soft drinks. Americans visiting the continent can yearn for the wider variety of sweet sodas available here.
Kale and Collard Greens
Europe has these leafy green vegetables, but they’re typically less prevalent in restaurants and traditional cuisine than other leafy vegetables like salad leaves (e.g., arugula and radicchio). In the US, kale, collard greens, and turnip greens are more commonly found and of better quality, especially in the southern states.
Seafood
American seafood dishes are prepared with methods like frying, breading, or an abundance of creamy sauce. European seafood tends to be much simpler and less intense, cooked in ways that highlight the seafood’s natural flavors, like grilling, pan-searing, or poaching. Americans can find these subtle options disappointingly flavorless.
Candy
Known for its bright colors, artificial flavors, and high sugar content, American candy is often hard-boiled, sugar-coated, or jellied and rarely features natural colors or ingredients. European candy varies greatly but usually features dark chocolate, sour flavors, or nut-based ingredients. Despite its less artificial flavor, many Americans prefer American candies.
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