1

Alaska has more coastline than the rest of the U.S. combined

Alaska’s size is already impressive: it’s the largest state in the country by far, over twice the size of Texas (the second largest state by area). But what surprises many people is just how much coastline it has.

With over 33,900 miles of shoreline, including islands, Alaska has more coastline than all the other U.S. states combined. Its rugged shores stretch along the Arctic Ocean, the Pacific Ocean, and the Bering Sea.

2

Arizona is home to one of the best-preserved meteor craters

Arizona’s desert landscape holds one of the most famous impact sites on Earth: Meteor Crater. This massive depression, measuring about 3,900 feet across and more than 500 feet deep, was formed around 50,000 years ago when a large iron meteorite struck the ground with unimaginable force. It’s so well preserved that scientists have used it to study planetary impacts for decades.

3

California has the tallest, largest, and oldest trees

California is home to some incredible tree-based records. On the northern coast, redwoods grow routinely over 300 feet, and represent the tallest tree species on Earth. In addition, giant sequoias hold the record for the largest trees by volume, and bristlecone pines in eastern California are among the oldest living trees on the planet, some reaching more than 4,800 years of age.

4

Colorado contains the highest paved road in North America

Colorado’s mountainous terrain makes it a paradise for scenic drives, but one road stands above all the rest. Literally.

The Mount Blue Sky Scenic Byway climbs to over 14,000 feet above sea level, making it the highest paved road in North America. It visits Echo Lake Park, the Mount Goliath Natural Area, the Dos Chappell Nature Center, and Summit Lake Park, and culminates in the highest peak of the region, Mount Blue Sky (formerly known as Mount Evans). A fee is charged to travel State Highway 5 to the summit, and vehicles over 30 feet long are not allowed for safety reasons.

5

Florida is the only state that borders both the Atlantic and the Gulf

Florida’s location gives it a special geographic distinction. It is the only U.S. state that borders both the Atlantic Ocean and the Gulf of America, known globally as the Gulf of Mexico.

This unique positioning helps explain why Florida has so many beaches, marine ecosystems, and one of the longest coastlines in the country, second only to the aforementioned Alaska.

6

Hawaii grows coffee commercially

Coffee production in the United States is rare, but Hawaii, sitting in the Pacific Ocean about 2,000 miles southwest of the U.S. mainland, is one of the few places where it happens on a large scale. The state’s volcanic soil and tropical climate make perfect conditions for growing coffee, especially the famous Kona coffee grown on the slopes of volcanoes on the Big Island.

7

Kansas is flatter than a pancake, sort of

Kansas has long been joked about as being extremely flat. But, in 2003, researchers from the geography departments of Texas State University and Arizona State University took the matter to the lab, and worked to mathematically determine if Kansas is actually flatter than a standard pancake purchased from IHOP.

The researchers concluded that, mathematically speaking, Kansas is actually flatter than a pancake when measured over large distances. The study became famous for both its humor and its unusual approach.

8

Louisiana has parishes instead of counties

48 of the states divide their local governments into counties. Alaska uses the term boroughs. Louisiana, however, is divided into parishes . The reason lies with the state's early history with the Roman Catholic Church.

A parish , in many Christian denominations, is a territory under the care and jurisdiction of a priest. Before the Louisiana Purchase in 1803, the region had been under both French and Spanish influence, both catholic countries. When the state of Louisiana joined the Union in 1812, it had already inherited an organized system of administrative units derived from those used by the catholic church. Eventually, when a new state constitution was ratified in 1845, local tradition won, and the name parish stuck.

9

Nevada is the most mountainous state

When people think of Nevada, they often picture either endless deserts or the chaotic energy of Las Vegas, with its world-famous hotels and casinos. But Nevada is a very large state (the 7th largest overall), and its 110,572 square miles are filled with mountains.

Nevada contains more mountain ranges than any other state in the country, over 300 of them, thanks to the geological stretching of the Basin and Range region. These mountain ranges create isolated valleys that serve as refuges for endemic species.

10

Oregon has a lake inside a volcano

Oregon is home to Crater Lake, one of the many stunning natural sights in the US. It formed inside the collapsed caldera of an ancient volcano called Mount Mazama. No river flows in or out of the lake; the system stays stable because evaporation is compensated by rain and snowfall.

Crater Lake is the deepest lake in America, reaching depths of nearly 2,000 feet, and its intense blue and water clarity solidify it as one of the country's most sought-after tourist destinations.

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

Potato chips

Back in 1853, a cranky diner in Saratoga Springs, New York, complained that his fries were too thick . Irritated, Chef George Crum sliced them paper-thin and fried them crisp to prove a point . To everyone’s surprise, the customer loved them.

What began as a moment of frustration turned into America’s favorite salty snack, inspiring an entire industry of chips and flavors.

2

Popsicles

In 1905, 11-year-old San Francisco native Frank Epperson accidentally left a cup of soda powder and water outside overnight, with a stick still in it. The next morning, it had frozen solid in the chilly air .

Epperson dubbed it the "Epsicle," which was later renamed the Popsicle. That childhood experiment became one of the most enduring summer treats.

3

Chocolate chip cookies

Ruth Wakefield ran out of baker’s chocolate when she was making traditional chocolate cookies at her Massachusetts inn, the Toll House, in the 1930s. She chopped up Nestlé chocolate snack bars instead . She expected them to melt evenly into the dough, but they stayed in chunks.

The warm, gooey results became an instant hit with her guests. Nestlé soon partnered with her to print the recipe on chocolate bar wrappers, and the rest is history!

4

Corn flakes

In 1898, the Kellogg brothers accidentally left cooked wheat, unprocessed wheat kernels simmered until tender, sitting out overnight at their Michigan sanitarium, where they promoted a healthy living based on vegetarianism, exercise, sunlight, and strict hygiene. By morning, it had gone stale, but when they rolled and baked it, the flakes came out crisp and tasty .

That happy mistake inspired a new breakfast idea: simple, wholesome, and ready to pour.

5

Coca-Cola

In one of the most profitable blunders of all time, Atlanta pharmacist John Pemberton was mixing a headache tonic in 1886 when he mistakenly blended his syrup with carbonated water instead of plain water .

Finding the result quite tasty, Pemberton opened a local soda fountain and found immediate success.

6

Cheeseburgers

In the 1920s, a teenage cook in Pasadena accidentally dropped a slice of cheese onto a sizzling hamburger . Instead of tossing it out, he served it to the customer.

The melted topping added a rich, savory twist that caught on fast. Soon, diners across America began adding cheese to burgers, helping to spread this classic.

7

Hard pretzels

One Pennsylvania baker in the 1800s left his soft pretzels in the oven too long, burning them to a deep brown . Expecting a disaster, he tried one and loved the unexpected crunch.

That overbaked batch became the first hard pretzel. The crispy, salty snack soon gained fans nationwide.

8

Slurpees

In the 1950s, a Kansas soda shop’s cooler broke down, freezing its drinks halfway . Instead of throwing them out, the owner sold the icy concoctions to curious customers.

They loved the slushy texture so much that he built a machine to reproduce it. The Icee — and later the Slurpee — turned an equipment failure into an omnipresent machine at every 7-Eleven.

9

Tortilla chips

In 1940s Los Angeles, a tortilla factory ended up with piles of leftover tortillas. Rather than waste them, workers cut them into triangles and fried them up .

The crunchy bites were a surprise hit. What started as a practical way to use scraps soon became a nationwide snack.

10

Tootsie Rolls

Crafty candy maker Leo Hirschfeld wanted to stretch his chocolate supply in 1896, so he experimented by blending in other ingredients such as sugar, corn syrup, and condensed skim milk . The texture turned chewy instead of smooth, but the flavor was rich and lasting.

He named it after his daughter’s nickname, "Tootsie." His thrift-born invention became a candy classic.

11

Reese’s Peanut Butter Cups

Back in 1928, a former Hershey employee, H.B. Reese, was tinkering with leftover chocolate at home when he combined it with sweetened peanut butter . The unexpected pairing turned out to be a great-tasting treat.

His homemade experiment evolved into a small business, and later became a candy legend when Hershey acquired the brand.

12

Fudge

According to the popular story, a batch of caramel didn’t heat properly one night , and the cook sighed that it had been "fudged." The softer texture, however, turned out wonderfully creamy.

That tasty error spread quickly through American kitchens and college towns, becoming the classic dessert that it is today.