1

Winchester House (San Jose, California)

Starting in 1884, Sarah Winchester, the heir to the rifle fortune, spent almost four decades expanding her Victorian mansion into a behemoth 160-room maze of doors to nowhere, staircases into ceilings, and windows facing walls .

Haunted (perhaps in more ways than one) by the deaths of those killed by Winchester rifles, it is said that she had the structure built nonstop day and night to thwart the spirits of those victims. Today, the house is a popular tourist attraction, with tours through secret passages included.

2

Whaley House (San Diego, California)

Built in 1857 on the site of San Diego’s old gallows, the Whaley House blended a family home, a store, and a courthouse under one roof. Soon after moving in, the Whaleys reported h eavy footsteps they believed belonged to James "Yankee Jim" Robinson, a tall outlaw hanged on the property years earlier .

Over time, the house became a museum and one of America´s most haunted homes, complete with official recognition as a historic site.

3

Amityville House (Amityville, New York)

This quiet Long Island house became infamous after a 1974 murder case in which the DeFeo family was killed by one of their own. A year later, new owners George and Kathy Lutz claimed they were driven out by violent paranormal activity , which, in turn, inspired the book The Amityville Horror and a popular movie that spawned a franchise.

Over time, lawyers and witnesses have called parts of the haunting story a hoax, and later, residents reported no supernatural trouble at all. But the fame of the house lives on.

4

Bissel Mansion (St. Louis, Missouri)

Built in the 1820s for Captain Lewis Bissel, this is believed to be the oldest brick house in St. Louis. Over the years, it has been a family home, a restaurant, and a murder-mystery dinner theater.

An episode of HGTV’s Scariest House in America highlighted its bricked-up cave entrance, which was once said to be a secret escape route, and its long history of odd happenings , such as ghostly children, a woman in white on the stairs, and items moving on their own.

5

William Westerfeld House (San Francisco, California)

Another Victorian building in our list, this house was built for a wealthy German baker in 1889. Over the years, it served as a Russian immigrant social club and brothel nicknamed "The Russian Embassy," a jazz-era boarding house, a 1960s hippie commune , and a rumored hub for occult-themed film shoots and rituals.

Today, this 28-room mansion is privately owned but remains a popular landmark, with a reputation as a haunted time capsule, surrounded by a mix of verified history and neighborhood lore about ghosts, secret rooms, and wild parties.

6

House of the Seven Gables (Salem, Massachusetts)

Captain John Turner built this waterfront house in 1668, and it was later owned by Susanna Ingersol, who welcomed her cousin Nathaniel Hawthorne. The legendary writer penned his famous novel, The House of the Seven Gables, inspired by the mansion .

In the early 1900s, the house was restored and reshaped as a museum, even adding a secret staircase to match the haunting mood of Hawthorne’s novel.

7

Biltmore Estate (Asheville, North Carolina)

Built between the years 1895 and 1898, George Vanderbilt’s Biltmore House is America’s largest private home, but its grand halls hide multiple secret doors and passageways. Concealed panels in the library and breakfast room allowed servants and guests to slip between rooms unseen .

Visitors on modern tours sometimes miss these disguised doors unless guides point them out. The effect is not unlike one of those mystery mansions where someone presses a bookshelf and a secret door opens.

8

Lizzie Borden House (Fall River, Massachusetts)

This modest home was the scene of a 1892 double murder in which Andrew and Abby Borden were killed with an axe. Their daughter Lizzie was tried and acquitted, but her notorious reputation lived on .

The house now functions as a museum and an overnight destination with carefully restored rooms and guides who walk tourists through evidence, theories, and reported ghost activity.

9

Octagon House (Washington, DC)

Despite its name, this mansion is not a perfect octagon, but its story is particularly unusual, to say the least. As it turns out, President James Madison and his wife briefly lived in it after the British burned down the White House in 1814.

Later, stories emerged of mysterious bells ringing long after the servant-call wires were cut, and ghostly figures appearing on the spiral staircase . The most famous legend claims that two girls died on those stairs, though there is no evidence that this actually happened.

10

Villa Montezuma (San Diego, California)

In 1887, spiritualist, pianist, and author Jesse Shepard moved into this mansion, filled with art glass, elaborate woodwork, and a music room specially designed for his dramatic concerts.

Over time, stories began to be told about Shepard’s performances summoning more than just applause. The presence of ghosts in the towers and odd sounds in empty room s became common talk among the visitors. These days, the mansion can be visited, and the mysterious house can be explored by the curious and the fearless.

11

Montlake Spite House (Seattle, Washington)

So, "What is a spite house?" you might very reasonably ask. Wedged into Seattle’s Montlake neighborhood, this 1925 Spanish Revival cottage is about 15 feet wide at one end and just 55 inches at the other. The architectural equivalent of a wedge of cheese .

Local legend says that it was built by a scorned ex-wife who received a skinny strip of land in a divorce and used it to block her ex-husband’s view.

12

Alameda Spite House (Alameda, California)

Yes, another spite house. Around 1908, Charles Froling planned his dream home in Alameda, until the city used eminent domain to slice off most of his lot for a street, leaving a sliver of land .

Annoyed with both the city and an unhelpful neighbor, Charles responded by building a two-story house, only about 10 feet deep but 54 feet long along the remaining strip . The narrow revenge house still stands at Broadway and Crist, and its peculiar proportions can be viewed by anyone passing by.

1

Tipping is expected, not optional

In the U.S., leaving a tip is considered part of the cost of the meal, not a bonus . Diners typically add 15 to 20 percent to the bill, especially in full-service restaurants.

This practice exists because many servers earn lower base wages and depend on tips. In many other countries, service charges are already included in the bill, making the American system feel unusual or even confusing.

2

Free refills are the norm

Many American restaurants offer unlimited refills on soft drinks, iced tea, and coffee . Once you order a beverage, it often keeps coming at no extra cost.

Elsewhere, each drink is typically billed separately, and refills are rarely free. For visitors to the U.S., this can feel surprisingly generous compared to their dining experiences at home.

3

Ice comes with everything

In the U.S., drinks are often served filled with ice, whether it’s soda, water, or even juice . It’s considered a refreshing standard, especially in warmer climates.

In many other countries, ice is used sparingly or avoided altogether. Some people prefer drinks at room temperature, making the American preference for ice stand out immediately.

4

Portions are huge

American restaurant portions are known for their size. Many meals are large enough to serve more than one person or to provide leftovers for later .

In contrast, other countries tend to serve smaller, more balanced portions. The American approach reflects a culture of abundance, but it can be unexpected for first-time visitors.

5

Taking leftovers home is typical

Asking for a take-home container, also known as a "doggy bag," is a normal part of dining in the U.S. Restaurants are prepared for it, and many people expect to leave with leftovers.

In some countries, this practice is less common or even discouraged. The American "doggy bag" reflects both larger portion sizes and a practical approach to reducing food waste.

6

Waiters check in frequently

In the U.S., servers often return to the table several times during a meal . They may ask how everything tastes, refill drinks, or check whether anything else is needed.

While meant to be attentive, this can feel intrusive to foreign visitors. In many other cultures, less interruption is preferred, and diners typically signal the server only when necessary.

7

Customizing your order is normal

In the U.S., it's common to request changes to a dish, such as removing ingredients or adding extras . Restaurants are usually flexible and expect these requests.

In other parts of the world, altering a menu item may be frowned upon. The American habit reflects a strong emphasis on personal choice and individual preferences.

8

Tap water is served automatically

In American restaurants, a glass of tap water is often brought to the table without being requested . It is typically free and refilled throughout the meal.

In many other countries, bottled water is the default and must be ordered separately.

9

Meals tend to move quickly

Dining in the U.S. often follows a faster pace. Food arrives quickly, and the bill may be brought shortly after the meal is finished .

In contrast, in many other cultures, meals are meant to be long, relaxed experiences. The American approach reflects efficiency and a faster daily rhythm.

10

Splitting the bill is common

In the U.S., restaurants commonly allow separate checks , making it easy for each person to pay their share. This is especially helpful in group settings.

In many other countries, splitting the bill can be more complicated or is actively discouraged. The American system emphasizes convenience and individual responsibility at the table.

11

Sweet foods are common at breakfast

Breakfast in the U.S. often includes sweet items such as pancakes, waffles, pastries, or cereal, alongside eggs, bacon, and toast. Syrup and sugar are common additions at the start of the day.

In many other countries, breakfasts tend to be exclusively savory, featuring foods like bread, cheese, or eggs. The American preference for sweetness can feel like a treat to visitors.

12

Dining is generally casual

While there are many exceptions at five-star, fine dining establishments, American dining culture is typically relaxed, with fewer formal rules about dress or behavior . People often eat out in casual clothing and informal settings.

In other countries, meals, especially dinner, can be more formal events. The American style reflects a focus on comfort rather than tradition.

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.