{"id":10791,"date":"2026-07-06T15:38:32","date_gmt":"2026-07-06T22:38:32","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=10791"},"modified":"2026-07-06T15:38:32","modified_gmt":"2026-07-06T22:38:32","slug":"born-in-the-usa-foods","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/born-in-the-usa-foods\/","title":{"rendered":"Born in the USA Foods"},"content":{"rendered":"

\"4th<\/a><\/p>\n

You know how a lot of food we have is named after cities or countries, most likely because they originated from those places? Well–a lot of famous foods were invented here in America too, and to celebrate our 250th birthday, we\u2019re gonna tour some of the best ones we have from city to city.<\/p>\n

Boston Cream Pie<\/strong><\/span><\/p>\n

Life is short\u2026eat dessert first! Originally from Boston of course, this custardy, chocolatey, creamy rich creation is credited to a French chef who made it for the Parker House Hotel when it first opened in 1856.<\/p>\n

We took parts of our recipe from the King Arthur<\/strong><\/a> baking company, which we short-cutted by using box cake mix. A toaster oven like the one we have from Zojirushi is always useful when all you\u2019re doing is baking a couple of 8-inch cakes.<\/p>\n

\"Top<\/a><\/p>\n

We made the custard filling and the chocolate glaze from scratch though!<\/p>\n

\"Step-by-step<\/a><\/p>\n

This is such a patriotic dessert, don\u2019t you think? I love custard pudding anyway, so combining it with a moist yellow cake and thick chocolate makes it an epic treat. By the way, why is it called a pie in the first place? It\u2019s clearly a cake.<\/p>\n

The simple answer seems to be that back then, the same type of round pie pans were used to bake both pies and cakes, so the names were used interchangeably. So there you go, Boston Cream Pie.<\/p>\n

\"Boston<\/a><\/p>\n

Buffalo Wings<\/strong><\/span><\/p>\n

An American bar food staple, Buffalo Wings are mostly credited to the owner of the Anchor Bar in the 1960s, who decided to deep fry some chicken wings and toss them in a mixture of hot sauce and butter as a midnight snack. We can never know when they were really invented, but the city of Buffalo has successfully claimed them as theirs, and so it is.<\/p>\n

If you want a healthier version of chicken wings, bake them instead of frying. The secret is to coat them with baking powder to make them crispier.<\/p>\n

\"Chicken<\/a><\/p>\n

If you only need a small portion of wings, your trusty toaster oven will do fine.<\/p>\n

\"Chicken<\/a><\/p>\n

Pour your favorite spicy sauce on them and you\u2019re pretty much done. Traditionally a cayenne pepper based hot sauce is used, but you can make your own or just get it from a bottle.<\/p>\n

\"Pouring<\/a><\/p>\n

You can\u2019t have Buffalo Wings without the sliced carrots and celery on the side, so don\u2019t forget those with the ranch dressing dip. The creamy ranch helps neutralize the tangy hot sauce, believe me. Plus, that\u2019s how you get your veggies.\"Buffalo<\/a>This is also important: people love wings and these get messy. They lick their fingers all the time, so make sure they\u2019re not reaching back in to get another piece after licking them. Ewww! Just take some for yourself on a serving plate please!<\/p>\n

Philly Cheesesteak<\/strong><\/span><\/p>\n

This hefty creation was started by a couple of Philadelphia brothers who decided to do something different one day at their hot dog stand in the 1930s. They decided to make a sandwich with chopped steak and grilled onions on an Italian roll to add to their hot dogs. The cheese came later apparently, like it seems like it inevitably does to any American food.<\/p>\n

Get some thinly sliced rib-eye meat (if you live near an Asian market, sukiyaki <\/em>meat is perfect for this), and your electric griddle. We\u2019ve found our Zojirushi griddle always has enough space to fry everything all at once.<\/p>\n

\"Frying<\/a><\/p>\n

Add the cheese\u2014provolone and American cheese. A lot of people like to use Cheese Whiz\u00ae from jars, but since we didn\u2019t have any we just used American slices.<\/p>\n

\"Laying<\/a><\/p>\n

Another cool thing about this griddle is the cover\u2014it helps melt the cheese better. And I never have to worry about the cheese sticking to the surface.<\/p>\n

\"Using<\/a><\/p>\n