1

Bussy day

Image: Imani

Many of us spend the day after Thanksgiving relaxing or shopping. But this is not the case for plumbers. In fact, Black Friday is the busiest day of the year for these professionals. The reasons are all too common: clogged kitchen drains, overworked garbage disposals, and toilet troubles.

2

Leftovers vs. dinner

Image: Jed Owen

Stuffing, turkey, mashed potatoes, gravy, cranberry sauce, green bean casserole, and pumpkin pie are just a few of the classic food staples we enjoy on Thanksgiving. And as delicious as that feast is, studies show most Americans actually prefer the leftovers the next day! It seems there's something special about waking up and finding that delicious meal waiting for you in the fridge.

3

A caloric day

Image: Jessica Christian

There's no denying that on Thanksgiving, we often surrender to an extra slice of pie or one more piece of turkey than usual. According to the Calorie Control Council, Americans consume between 3,000 and 4,500 calories on Thanksgiving (not counting the leftovers waiting to be eaten the next day!). For comparison, medical guidelines often recommend between 1,600 and 3,000 calories for most healthy adults.

4

Thankful crowd

Image: Carson Masterson

Macy's Thanksgiving Day Parade is definitely a spectacular event you don't want to miss. We all know it's massive, but can you guess how many people actually attend in person? About 3.5 million! Not the best place if you're not a fan of crowds. When the parade started in 1924, the number of spectators was far smaller; around 10,000 people gathered to watch.

5

Green Bean Casserole

Image: Meghan Schiereck

Although it's now a Thanksgiving staple we can't imagine the holiday without, green bean casserole was actually invented in 1955! That's right; it was the brainchild of Dorcas Reilly, who worked for the Campbell Soup Company. Its success probably comes from the delicious flavor, quick prep, and simple ingredients: green beans, cream of mushroom soup, and crispy fried onions.

6

Turkey or not?

Image: Megan Watson

While turkey is the main dish on most tables, surprisingly, 12% of Americans choose to skip it during the holiday. The reasons? Endless. Some prefer other dishes, others follow vegetarian diets, some want to save room for dessert, and others avoid turkey for reasons we'll reveal in the next section!

7

Drowsy dinner

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Feeling like taking a nap after Thanksgiving dinner? Don't worry, you're not alone. While it's true that turkey contains tryptophan, a natural sleep aid, the present amount isn't any higher than in other birds, and a few bites shouldn't make you drowsy. What actually happens is that we eat a lot of calories in a short period, which slows down our metabolism and makes us sleepy.

8

Americans' favorite

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If you thought turkey was everyone's favorite, you might want to think again! It turns out that a majority of Americans actually prefer stuffing. Specifically, 56% of Americans say they like side dishes more than turkey. For many, sides have become the real star of the meal.

9

Thanks to a miscalculation

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The story goes that in the 1950s, the Swanson Company overestimated how much turkey Americans would eat during the holiday and ended up with about 260 tons of frozen leftovers. But a clever salesman came to the rescue: inspired by airline meals, he suggested packaging the turkey in trays with classic sides like stuffing and peas. The result: in late 1953, Swanson launched the first TV-Dinner, and the rest is history!

10

100,000 turkey-related questions

Image: Miryam León

Even though the tradition has been around for many years, people still have many questions about their Thanksgiving turkey. In fact, the Butterball Turkey Talk Line —a legendary Thanksgiving hotline— answers more than 100,000 turkey-related questions every year! Some of the most common include: "How much turkey should I buy?" and "When and how do I thaw a turkey?"

1

Julia Child

Image: Caroline Attwood

Probably the first name that comes to mind when thinking about famous American chefs is Julia Child, and for good reason. This chef, author, and television personality is recognized for bringing French cuisine to the American public with her first cookbook, Mastering the Art of French Cooking , and her television programs, like 1963’s The French Chef.

Child began learning to cook after meeting her future husband, Paul, who grew up in a family passionate about food and was known for his sophisticated palate.

2

Emeril Lagasse

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Another familiar name (one of many) on this list is Emeril Lagasse, a celebrity chef, restaurateur, television personality, cookbook author, and regional James Beard Award winner (more on this name later), known for his mastery of Creole and Cajun cuisine.

He is known for catchphrases like "Kick it up a notch!" and "Bam!" and has appeared on a wide variety of cooking shows , including Emeril Live and Essence of Emeril .

3

Paula Deen

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The hostess of Paula’s Party is a chef, cookbook author, and TV personality from Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons . She has been the star of several cooking shows, including Paula’s Home Cooking, Positively Paula, Paula’s Best Dishes , and the aforementioned Paula’s Party .

Another show where you might recognize her—though it doesn't bear her name—is MasterChef , where she appears as a guest alongside other well-known chefs, mentoring home cooks through a series of challenges.

4

James Beard

Image: Priscilla Du Preez 🇨🇦

If Julia Child is not the first name that comes to your mind when you think of a celebrity chef, then this might be the one. James Beard pioneered television cooking with shows like 1946’s I Love to Eat, taught at The James Beard Cooking School, and lectured extensively. He was a big promoter of American cooking, emphasizing the use of fresh, local ingredients.

Beard taught and mentored generations of professional chefs and food enthusiasts, and published more than twenty books.

5

Leah Chase

Image: Jorge Zapata

The Queen of Creole Cuisine, Leah Chase, was a New Orleans chef, author, and television host, also known for her civil rights advocacy and her extensive African-American art collection . Her restaurant, Dooky Chase, was known as a gathering place during the 1960s for many involved in the Civil Rights Movement, and in 2018, it was named one of the 40 most important restaurants of the past 40 years by Food & Wine .

Leah Chase was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America in 2010, received a lifetime achievement award from the Southern Foodways Alliance in 2000, and was awarded honorary degrees from several universities, among other honors.

6

Bobby Flay

Image: Wyron A

A staple on the Food Network, Bobby Flay has been a prominent figure in American television since 1995, winning several awards and even earning a star on the Hollywood Walk of Fame . He has hosted or been a part of several shows, including Hot Off the Grill with Bobby Flay, 3 Days to Open with Bobby Flay, Throwdown with Bobby Flay , and many more.

He has participated in many shows competing against other chefs, mentoring home chefs, and has hosted many cooking reality shows.

7

Sara Moulton

Image: Holly Stratton

Described as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines," Sara Moulton is a chef, cookbook author, and television personality. She served as the food editor for ABC’s Good Morning America from 1997 to 2012 and hosted Cooking Live , Cooking Live Primetime , and Sara’s Secrets on the Food Network.

Moulton has authored several cookbooks, including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005), and Sara Moulton’s Everyday Family Dinners (2010). Since 2008, she has hosted Sara’s Weeknight Meals .

8

Guy Fieri

Image: Manu Ros

This easily recognizable and colorful personality is widely known for hosting many television series on The Food Network, licensing his name to restaurants in cities worldwide, and for his signature flashy shirts and spiky hair. His shows are said to bring an "element of rowdy, mass-market culture to American food television."

A series of TV specials and cooking shows showcase Fieri traveling the country visiting eateries, cooking, participating in and hosting game shows, and making appearances in other chefs’ shows.

9

Mary Ann Esposito

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Being the hostess of the longest-running television cooking program in America is no small feat, and Mary Ann Esposito—chef, cookbook writer, and central figure of _Ciao Italia_—has achieved just that.

This 30-minute show features Esposito's recipes and cooking tips, along with visits from guest chefs, as she explores the history of Italian cooking and food. The food is made from scratch in the studio, with each dish being prepared in numerous batches and at different recipe stages. This allows Esposito to execute an entire recipe in a matter of minutes, even if it would normally take hours to complete.

10

Anthony Bourdain

Image: Or Hakim

One of the most famous names in American television cooking history is, without a doubt, Anthony Bourdain. After honing his skills in various eateries and graduating from the Culinary Institute of America, including several years as executive chef at Brasserie Les Halles in Manhattan, he became best known for his travel documentaries, where he explored local cuisines from around the world, as well as for his books.

His first food and world-travel television show was A Cook's Tour , which was followed by Anthony Bourdain: No Reservations , The Layover , and Anthony Bourdain: Parts Unknown. His funny, philosophical, and daredevil attitude made him a beloved figure in the world of television food shows.

1

Texas barbecue

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Texas barbecue is heavily influenced by central European traditions . German and Czech immigrants settled in the state in the mid-nineteenth century introducing new ingredients. That is the main reason we find pork products like sausages in Texas-style barbecue, in addition to the classic beef brisket. In order to preserve fresh meat longer, they used to smoke it and cook it for a very long time. Over the years, this traditional barbecued meat, which originated in central Texas, spread throughout the state, so today we can enjoy not one but four different styles !

Central Texas BBQ is generally very straightforward, the meat is smoked over pecan, mesquite, or oak wood with just a salt and pepper dry rub. South Texas BBQ has Mexican influences and uses a molasses-based sweet sauce. East Texas BBQ is marinated in a sweet tomato-based sauce and slowly cooked via indirect heat. Finally, West Texas BBQ is prepared over an open flame using mesquite wood.

2

Memphis barbecue

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No doubt about it, Memphis is one of the BBQ capitals of America . Unlike barbecue styles in other states, in Memphis, the meat is cooked using charcoal instead of hardwood logs. Pork ribs and pork shoulder are the signature cuts prepared with a tangy and sweet sauce based on molasses and tomato. Classic sides for the Memphis barbecue are sweet baked beans and slaw.

Barbecue originated in Memphis at the beginning of the 20th century , when African Americans began to populate the state. Often found in lunchtime pork sandwiches and late-night treats in nightclubs, Memphis BBQ style soon became a staple in the area. Many entrepreneurs opened new restaurants during this time, including John H. Mills, considered Memphis’s First Barbecue King. Rumor has it that even the great Bing Crosby was a regular at Mills’s place whenever he was in town.

3

Kansas City barbecue

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According to the Visit KC website, "Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution." The fact is that Kansas barbecue has a long history and is central to the city's culinary culture . Not for nothing is it called the "BBQ Capital of the World". With more than 100 restaurants, there’s even a Kansas City Barbeque Society in charge of promoting this style of cooking around the world.

Kansas City’s love for barbecue started in the early 1900s when a man called Henry Perry began selling slices of hickory smoked meat wrapped in newspaper. Soon after, others followed and started developing their own barbecue recipes. Nowadays, the Kansas City barbecue style involves grilling or smoking different kinds of meat seasoned with a dry rub, then finished with a tomato-based barbeque sauce. Sides include bread, pickles, baked beans, and slaw.

4

North Carolina barbecue

Image: Peter Bravo de los Rios

Whether at a backyard grill, or a traditional wood fire pit at a local restaurant, North Carolina has a proud barbecue tradition. This particular method of smoking and cooking meat has its roots in the emergence of hog cultivation . In the 1500s, Spanish settlers brought pigs to the region and natives on Roanoke Island contributed with their wood-fired slow-cooking method. Over the years, barbecue in North Carolina became a special feature in every celebration and special occasion.

Although recipes may vary between different regions in the state, pork is always the main ingredient . While in the East people cook the whole hog, western Carolinians prioritize the pork shoulder. The sauce is a matter of controversy too. The Eastern tradition calls for a thin vinegar and pepper sauce, whereas Western recipes add tomato or ketchup. Geographical customs aside, if you happen to visit North Carolina, order a local barbecue in one of the many great restaurants and you won’t be disappointed!

5

South Carolina barbecue

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Some argue that South Carolina is "The Birthplace of Barbecue" . We won’t be able to settle this debate here and now, but what is certain is that the Palmetto State's barbecue tradition goes back at least five centuries. As with North Carolina, South Carolina barbecue also has its origins in the cultural exchange between Spanish settlers and American Indians . Europeans brought and raised pigs on the islands off the Atlantic coast and the natives knew exactly how to cook them.

The South Carolina barbecue style means cooking and smoking meat —preferably pork— low and slow over hardwood coals. Sometimes pulled from a whole hog, sometimes chopped from a shoulder or ham, South Carolina barbecue comes with a signature sauce depending on the region . You can find a blend of vinegar, salt, and some red pepper to spice things up or a yellow sauce made of cider vinegar, brown sugar or honey, and mustard. No matter which one you get, be prepared for an exceptionally tender and flavorful dish!

6

St. Louis barbecue

Image: Rachel Bramlett

Did you know St. Louis is said to consume more BBQ sauce per person than anywhere else in the country? St. Louisans are big on spare ribs, which may have been introduced in the local culinary tradition more than a century ago. As the legend goes, a steamboat cook named Henry Perry used to slow smoke discarded slabs of ribs from the Kansas City stockyards using locally harvested hardwood trees.

Nowadays, the St. Louis barbecue style includes a variety of seasonings and cooking methods . From grilling to slow smoking, ribs, pulled pork, burnt ends, and pork steaks are smeared with a sauce made from ingredients such as salt, vinegar, black pepper, brown sugar, tomato, and even apricots. Unlike other types of barbecue, St Louis style does not require a dry rub and it cooks a lot faster. White bread is the side of choice, especially if you want to make the most out of all that BBQ sauce!

7

Hawaiian barbecue

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Yes, they have barbecues in Hawaii. Although you won’t get the traditional ribs, pulled pork, and brisket, the Aloha State is home to a delicious kind of barbecue. Influenced by its many immigration waves —primarily from China, Korea, Japan, Portugal, and the Philippines—, it has labor origins dating back to the late 19th century . While modern Hawaiian barbecue includes various cooking techniques, such as roasting, smoking, and grilling, the traditional way requires an imu , an underground oven lined with hot rocks, and banana and ti leaves.

Barbecues from the Paradise of the Pacific are often sweet, tangy, and tropical . You can find chicken, beef, pork, and even seafood. Marinades and sauces incorporate Asian flavors and ingredients like soy sauce, garlic, ginger, and brown sugar. Side dishes range from sticky rice to macaroni salad, complementing and balancing the bold flavors of the meats.

8

Alabama barbecue

Image: Rachel Bramlett

In the South, barbecue is synonymous with any meat that's cooked over the fire. Although pork is often the protein of choice, some restaurants in Alabama also feature brisket, chicken, and beef ribs. Barbecue became popular in Alabama during the early 19th century when difficult economic times required a clever way for the working class to bring flavor and tenderness to cheap cuts of meat.

Sauces involved in the Alabama barbecue style are as diverse as they come . Influenced by the neighboring states of the so-called "barbecue belt", you can find variations of tomato-based sauces, spicy marinades, mustard dressings, and even a white sauce made with mayonnaise, lemon juice, apple cider vinegar, salt, and black pepper. Across Alabama, these mouth-watering smoked meats are often served on hamburger buns filled with dill pickles and topped with coleslaw.

9

Kentucky barbecue

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Barbecues in Kentucky have been popular for a long time. In the Bluegrass State pork shoulders are a popular cut cooked on concrete block masonry pits for at least half a day. However, Kentucky is most famous for smoking mutton over hickory coals . Kentuckians also barbecue other meats like chicken, pork tenderloins, cured hams, and turkey breasts for sandwiches.

Kentucky is home to a diverse array of barbecue sauces with almost every county having its own take. For example, Hickman County uses mostly vinegar and cayenne pepper, while McCracken County sauces taste strongly of vinegar and chili powder. Others prefer an allspice Worcestershire-based dip. The signature sides for Kentucky barbecue are toast, vinegar slaw, and pickled eggs.

10

Florida barbecue

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Florida may be best known for its fresh seafood but the Sunshine State also has its own barbecue style . And a soft spot for pork too! A testament to the important place pig meat has in Floridian cuisine is the Cuban twist on the classic BBQ sandwich found at many local joints.

What sets Florida barbecue apart from others is its Caribbean and Latin American influences. Florida BBQ often blends techniques of the Southern United States style barbecues —like the use of sweet tomato sauce or mustard sauce— with Caribbean flavors such as vinegar, fruits, peppers, and spices. It may not be the most traditional barbecue in the country but it is certainly worth a try!