North American Cuisine and Recipes

Canada’s cooking falls into two major lines of influence, English and French. But the larger divide masks a wider variety of influence. Native populations contributed to an emphasis on wild ingredients, including game, salmon, berries, wild rice and maple syrup. Slavic and Scandinavian immigrants brought their dishes to the Canadian heartland. Asian immigrants carried their style of cooking to the cities. Convenience and fast foods are popular. But thoughts of oka cheese, tourtière, poutine, fish and brewis and Nanaimo bars will set any Canadian's heart singing. Read more »

The cooking and cuisine of the United States defies easy categorization. While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present. From New England clam chowder to Texas barbecue to cioppino in the City by the Bay, the cuisine of the United States has thrills around every corner. Read more »