BBQ-TexMex American

Soul food and BBQ heritage — fried chicken, biscuits, collards, pecan pie.

Urban Northeast immigrant cooking — Philly cheesesteak, NY pizza, Buffalo wings, Baltimore crabs.

Cold-Atlantic Yankee — clam chowder, lobster rolls, baked beans, cranberry traditions.

Heartland-farmer pragmatism — Chicago deep-dish, hotdish, Wisconsin cheese, Detroit Coney.

Pacific-Rim seasonal fusion — Cioppino, avocado toast, sourdough, In-N-Out.

Red and green chile, pinto beans, and the question 'red or green?' — the New Mexico and Arizona table.

The mountain foodways of Appalachia — soup beans simmered with a ham hock and eaten with cornbread, foraged spring ramps, sorghum syrup poured over biscuits, and apples dried and stacked into spiced cakes. A thrifty cuisine of hog, corn and preservation, with deep Scots-Irish and Cherokee roots.

Salmon, Dungeness crab, and berries — the cool, water-rich corner of Oregon and Washington.

Florida's sun-and-sea cooking — stone-crab claws with mustard sauce, grouper and conch from the Gulf and the Keys, citrus in every dessert, and the Cuban-American table of Tampa and Miami: pressed Cuban sandwiches, black beans and rice, picadillo. Caribbean, Cuban and Cracker-South strands meet on the peninsula.