Some corporate kitchens (for example, General Mills, Campbell's, Kraft Foods) develop consumer recipes. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. Asian cooking has played a particularly large role in American fusion cuisine.
Similarly, some dishes that are typically considered American have their origins in other countries. American cooks and chefs have substantially altered these dishes over the years, to the degree that the dishes now enjoyed around the world are considered to be American. Hot dogs and hamburgersare both based on traditional German dishes, brought by German immigrants to the United States, but in their modern popular form they can be reasonably considered American dishes.
Many companies in the American food industry develop new products requiring minimal preparation, such as frozen entrees. Many of these recipes have become very popular. For example, the General Mills Betty Crocker's Cookbook, first published in 1950 and currently in its 10th edition, is commonly found in American homes.
Pre-packaged American meals tend to be high in carbohydrates, fat, sodium, and various preservatives. However, they also tend to be vitamin fortified. Examples of pre-packed American meals include various casserole type dishes such as Hamburger Helper, as well as bakeable and microwaveable foods such as Hot Pockets, frozen pizzas, frozen burritos, and various types of TV dinner meals.
A wave of celebrity chefs began perhaps with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels like Food Network. Trendy food items in the 2000s and 2010s (albeit with long traditions) include cupcakes, macaroons, andmeatballs.