1

Marion

Image: Noom Peerapong

We know him as John Wayne, but he was born Marion Robert Morrison . His early minor roles were credited under the name "Duke Morrison," but he adopted a stage name for his first starring role in The Big Trail . The film’s director suggested "Anthony Wayne," after a general from the Revolutionary War, but the studio thought it sounded too Italian, so it was changed to " John Wayne ."

2

The Duke

Image: Egor Gordeev

John Wayne’s nickname came from his childhood pet terrier , Duke . The two were inseparable, so people started calling him "Little Duke." He preferred the nickname over his given name and even used it for his first film roles. The name resurfaced years later when director John Ford began calling him "Duke" again. By then, Wayne was already a popular actor, and he welcomed the old name with open arms.

3

The footballer who wasn’t

Image: Kaleb Becker

Did you know we almost had "Duke Morrison, footballer" instead of "John Wayne, actor"? After failing to get into the US Naval Academy, Wayne enrolled at the University of Southern California on a football scholarship . But an injury from a bodysurfing accident cut his athletic career short, and he eventually had to leave college.

Not all was lost, though: silent film star Tom Mix, who received football tickets in exchange for giving summer jobs to USC players, helped Wayne land a gig as an extra and prop boy.

4

The first big role and breakthrough

Image: Jason Dent

Raoul Walsh’s The Big Trail was one of the first Western superproductions of the sound era. Walsh wanted to cast an unknown actor in the leading role and chose Wayne after spotting him moving furniture around the studio.

The film was a box office failure, and Wayne spent much of the 1930s acting in low-budget Westerns. His big break came with Stagecoach , directed by the legendary John Ford, which finally put him in the spotlight.

5

Attempts to enlist

Image: Rodrigo Rodriguez

When World War II broke out, Wayne was not drafted due to his age and family situation. Despite this, he made several attempts to enlist and even tried to convince John Ford to bring him into his military unit. Ultimately, he gave up after his studio threatened him with a lawsuit for breaching his contract. It’s said that he carried the guilt of staying behind for the rest of his life.

6

John Ford

Image: Mike Fox

John Ford’s Stagecoach established John Wayne as a leading actor and began his long collaboration with the director. The two worked together on more than 20 films, many of which are considered Western classics , including Fort Apache , The Searchers , The Man Who Shot Liberty Valance , Rio Grande , and She Wore a Yellow Ribbon .

7

Awards

Image: James A. Molnar

Wayne received several nominations and awards throughout his career, both as an actor and a director. He was nominated for the Academy Award for Best Actor for Sands of Iwo Jima and for Best Picture for The Alamo , which he also directed. He finally won the Oscar for his role as Rooster Cogburn in True Grit . He was also posthumously awarded the Presidential Medal of Freedom, and the airport in Orange County, California, is named after him.

8

International popularity (or not)

Image: Vitaliy Shevchenko

Wayne’s films made him an American icon and a celebrity both in the US and abroad. Japan’s Emperor Hirohito reportedly asked to meet him during a visit to the United States, impressed by his performance in Sands of Iwo Jima , and so did Soviet leader Nikita Khrushchev.

According to some biographers, the FBI allegedly thwarted an assassination attempt ordered by Joseph Stalin, who viewed Wayne as a symbol of anti-communist ideals. While this story remains unverified, it has become part of Wayne’s larger-than-life legend.

9

Wayne vs Sinatra

Image: Dan Burton

John Wayne was known to have feuded with several celebrities due to his strong personality and political views. One of the most prominent was his disdain for Frank Sinatra , whom he believed had communist sympathies. Their animosity escalated when Wayne reportedly filed a noise complaint against Sinatra at a hotel and allegedly got into a fistfight with one of Sinatra’s bodyguards. Despite their differences, the Duke and Ol’ Blue Eyes eventually made peace years later.

10

The Duke’s death

Image: Aubrey Odom

John Wayne died of stomach cancer in 1979, a disease many have linked to his filming of The Conqueror in the Escalante Desert, Nevada, near a nuclear testing facility. It is reported that about half of the film’s cast and crew developed cancer, and nearly half of those cases were fatal.

Wayne’s family stated that he converted to Catholicism and received baptism in his final days. He reportedly requested that his grave bear the inscription " Feo, fuerte y formal " (Spanish for "ugly, strong, and dignified," in Wayne’s own words). However, his grave remained unmarked for 20 years after his death.

1

It was invented in Switzerland

While the name suggests a US origin, the technology that created American cheese actually began in the heart of the Alps. It was developed in 1911 by Swiss researchers Walter Gerber and Fritz Stettler, who were looking for a way to extend the shelf life of their country’s famous Emmental cheese.

The problem with traditional cheese is that it eventually dries out, molds, or separates into a greasy mess when heated. By shredding the cheese, adding sodium citrate, and heating it, the Swiss duo discovered they could create a stable, smooth product that didn't separate. While they weren't trying to create "American" cheese as we know it today, their emulsification process laid the foundational science for every single-wrapped slice produced today.

2

It was popularized by a Canadian

The man responsible for the global dominance of American cheese was James L. Kraft. Ring any bells? Kraft was a Canadian immigrant who moved to Chicago in 1903. While he didn't invent the concept of processed cheese, he perfected the industrial scale of its production and marketing.

Kraft noticed that retailers struggled with cheese spoilage; if a wheel of cheddar didn't sell quickly, it was a total loss. He experimented with various methods of heating and blending cheese until he found a formula that could be canned and shipped long distances without spoiling. In 1916, he received a patent for his "processed cheese," and during World War I, the U.S. government purchased millions of pounds of it for soldiers, cementing its privileged place in the American diet.

3

It was almost called "Embalmed Cheese"

When processed cheese first hit the market, it had its detractors. Traditional cheesemakers were horrified, and so were pure food advocates. These critics argued that the product shouldn't even be called cheese. They’ve even gone so far as to call it "embalmed cheese" because of its unnaturally long shelf life and the chemical emulsifiers used to keep it stable. Yet, Kraft’s marketing prowess and the sheer convenience of the product ultimately won the naming battle. At least in the court of public opinion.

4

Technically, it isn’t cheese

Kraft may have won the battle among the people, but legally, American cheese is not considered cheese. If you look closely at the packaging, you will rarely see the word "cheese" on its own. Because of strict FDA regulations, most varieties are legally classified as "Pasteurized Process Cheese Product" or "Pasteurized Process American Cheese Food."

To be labeled "cheese," a product must be made primarily of milk, salt, and enzymes. Processed American cheese, however, is made by blending real cheese—usually cheddar or Colby—with emulsifying salts, whey, and sometimes extra milk or fats.

5

Any cheese can be made into American cheese

The term "American cheese" refers more to a process than a specific flavor. In theory, you could make "American-style" brie, blue cheese, or parmesan. The defining characteristic is the addition of an emulsifier, which breaks down the proteins and allows the fats and water to stay together.

In fact, some high-end chefs now make their own artisanal American cheese with aged cheddars processed with sodium citrate to create a slice that has the complex flavor of an expensive block but the melting point of a Kraft Single.

6

It isn’t naturally yellow

The vibrant orange-yellow hue of American cheese is entirely a cosmetic choice. Traditionally, cheese color varied by the season; when cows ate fresh grass in the summer, their milk contained more beta-carotene, leading to a naturally yellowish cheese. To make their cheese look high-quality all year round, cheesemakers began adding dyes.

American cheese takes this tradition to the extreme. It is typically colored with annatto, a seed from the achiote tree. Without this dye, American cheese would be a pale, creamy white, which is how it is sold in many delis as "White American". Yes, that’s right, there is no flavor difference between the white and yellow versions.

7

It has an extremely low melting point

The scientific superpower of American cheese is its meltability. Traditional cheeses have a protein structure that tightens when heated, which is why a slice of aged cheddar on a burger often results in an oily puddle and a rubbery clump.

Because of the emulsifying salts, the proteins in American cheese can withstand heat without clumping together. This gives it an incredibly low and stable melting point, transforming the slice into a silky sauce. This is why it remains the undisputed king of grilled cheese sandwiches.

8

It’s been in space

When you're hurtling through orbit in a cramped capsule, you need food that is stable, easy to eat, and won't crumble into thousands of tiny, electronics-clogging pieces. American cheese fit the bill perfectly for early NASA missions.

Processed cheese in tubes or cubes was a staple of the Apollo missions. Because it doesn't separate or sweat oil in varying temperatures and pressures, it was one of the few dairy products that could reliably provide flavor and calcium to astronauts.

9

It helped bring cheese to the masses

Before the advent of processed cheese, cheese was often a seasonal luxury. It was difficult to transport, expensive to store, and highly variable in quality. James L. Kraft’s invention changed that. By creating a product that was uniform in flavor and shelf-stable, he made cheese affordable and accessible to every corner of the United States.

10

The U.S. Government once gave it out

The U.S. government not only bought tons of American cheese during World War I. In the 1980s, the term "government cheese" became a thing. During a period of dairy surpluses, the government bought millions of pounds of cheese to prop up prices for struggling farmers.

To avoid letting it rot, the Reagan administration began distributing five-pound blocks of cheese to low-income families, seniors, and schools. For many who grew up in that era, that pale orange processed cheese was a lifesaver.

1

Pizza

Image: Nik Owens

This Italian classic truly needs no introduction. From its humble beginnings in Naples, pizza conquered the world, and America is no exception. Whether it's a classic New York slice or a deep-dish Chicago pie , pizza is a staple in American diets, with endless customizable topping options.

2

Sushi

Image: Jakub Dziubak

Once considered exotic, this Japanese delicacy has become a mainstream favorite in America. From California rolls to spicy tuna, these bite-sized pieces of artfully prepared fish and rice have won over many of our palates with their fresh flavors. Not to mention the fun appeal of sushi bars!

3

Fondue

Image: angela pham

Cheese fondue or chocolate fondue? All are welcome! This Swiss tradition of dipping diced food into a communal pot has become a fun and interactive dining experience for Americans. It’s a meal as much as an event: The point is to share and enjoy!

4

Dulce de Leche

Image: Leigh Skomal

This caramel treat hails from South America, where it's slathered on everything : pancakes, fruit, ice cream —you name it! Lately, Americans have embraced this sweet indulgence, swirling it into ice cream and frappucinos, drizzling it over desserts, and even stuffing it into cookies.

5

Ramen

Image: Bon Vivant

Another convenient, exotic, and fulfilling meal that many Americans can vouch for. Whether in the form of a quick instant noodle fix or as a gourmet bowl in a Japanese bar, this is a meal that has become a favorite comfort food for many.

6

Macaron

Image: Holly Stratton

Charming to the eyes as well as delicious! Macarons are delicate French cookies that are almost too pretty to eat . They are almond-based and usually served in bright colors, already a favorite for those of us with a sweet tooth.

7

Pad Thai

Image: Hidden

Once street food in Thailand, today a go-to for American takeout lovers. It combines fried rice noodles, protein, vegetables, and a tangy sauce . Interesting! The dish offers a delicious balance of flavors and textures that has garnered many fans across the country.

8

Paella

Image: Olivier Collet

Paellas are inviting to all of the senses. This saffron rice is a staple of Spanish cuisine and often includes seafood, chicken, or chorizo. It’s accompanied with vegetables and served in a large pan. Its colorful presentation makes it a showstopper at any dinner party or food festival.

9

Pavlova

Image: Léo Roza

This meringue-based feast from New Zealand and Australia has charmed its way onto many American dessert menus. If you like a crisp crust of meringue with a fluffy interior, topped with fresh fruit like strawberries or cherries, you must try this dessert —if you haven’t already!

10

Feijoada

Image: Beatriz Braga

Feijoada (pronounced fey-zhoo-ah-dah) is a hearty black bean stew from Brazil. It’s packed with pork, spices, and often served with rice and orange slices. Sure, a bold flavor . But Americans are starting to embrace this traditional Brazilian pride!

11

Arepas

Image: Alexandra Tran

Arepas can go with anything, really. Some refer to them as culinary blank canvases . They are versatile cornmeal cakes from Colombia and Venezuela, which can be stuffed or accompanied by spreads like cheese, shredded beef, vegetables —you name it!

12

Gyro

Image: Bruna Santos

The gyro (pronounced yee-roh) is a Greek pita-wrapped delight, and a favorite of handheld dining . Packed with spiced meat, crisp veggies, and garlicky tzatziki, gyros are a satisfying and flavorful meal that Americans have embraced for their fresh taste and convenience.

13

Curry

Image: Photo By: Kaboompics.com

The fragrant aromas and complex flavors of Indian curries have captivated us for decades. From the creamy tikka masala to the fiery vindaloo , curry dishes have opened the door for Americans to incorporate rich spices from foreign cuisines.