As a nation orginally comprised of immigrants from the Eastern Hemisphere, it is no surprise that the cuisine of the United States is incredibly diverse. The cuisine of the Native Americans was of course the first American cuisine, and it lent a great deal to not only American cooking but food around the world: ingredients such as turkey, corn (maize), and squash. Superimposed on this is the massive contribution of the various immigrant groups, and many dishes considered quintessentially American in fact have their roots in other lands. For example, apple pies, pizza, runzas, chowder, and hamburgers are all either identical to, or derived from, European dishes. Burritos and tacos similarly have their origins in Mexico.

The hamburger may be the most famous United States food.

However, many food items now enjoyed worldwide either originated in the United States or else were substantially altered by American chefs. Additionally, since a lot of what is considered American Cuisine is rustic rather than elaborate, much of American food culture isn't immediately recognised as being "cuisine". Salt water taffy, clam chowder, baked beans, barbecue, candy bars, and most fast food items are some of the better known examples.

Given the United States' large size it is not surprising that distinct regional variations have evolved. The cuisine of the East Coast, for example, makes use of fish and seafood to much greater degree than that of the Midwest, where corn and beef are much more readily available. To some degree, easy transportation of perishable foodstuffs has diminished these difference in recent years, but many Americans will still associate certain foods with specific places, such as steak with Omaha and lobster with Maine.

Some describe American cuisine as the result of each immigrant community simply making use of whatever they could grow in their new home, or press into service from America's own native plants and game animals. This overlooks an important characteristic of American cooking, the fusion of multiple ethnic or regional styles into completely new cooking styles. The cuisine of the South, for example, has been heavily influenced by immigrants from Africa, France, and Mexico, among others. To a great or lesser degree, many of the dishes that were imported from elsewhere have been elaborated on extensively once adopted by Americans. Pizza, hamburgers, and ice cream are dishes imported from Europe but have attained a diversity within the United States far exceeding anything found in their home countries. Furthermore, American cooking has been widely exported outside its borders. Tex-Mex, Creole, and barbecue restaurants can be found in cities all around the world, and fast-food burger bars and pizzerias are even more popular.