1

Jackson, Mississippi

Did you know Jackson, Mississippi, is named after the 7th U.S. President, Andrew Jackson? It is one of the four state capitals named after American presidents —the other three are Jefferson City (Missouri), Lincoln (Nebraska), and Madison (Wisconsin).

Jackson is the only U.S. capital built on top of an extinct volcano. Interestingly, during the Civil War, the city was burned by Union troops, giving it the nickname "Chimneyville". In addition, Jackson is best known for being the center of the civil rights movement during the 1950s and 1960s.

2

Santa Fe, New Mexico

In 1610, Spanish settlers established Santa Fe as the capital of New Mexico, making it the oldest state capital in the country. But that's not the only peculiarity of this quaint city with a temperate climate and a unique historical and cultural richness. At 7,000 feet above sea level, Santa Fe is also the highest U.S. capital.

3

Honolulu, Hawaii

Known for its spectacular beaches and rich cultural heritage, Honolulu is the only state capital not on the North American mainland. Considered the birthplace of modern surfing, it also has the highest average annual temperature of any U.S. state capital.

But those aren't the only interesting facts about Hawaii's capital. Here are a few equally (or more) crazy ones: it hosts the only royal palace in the United States (Iolani Palace), the island is made up of volcanic soil, and it houses the world's largest open-air shopping mall (Ala Moana Center).

4

Annapolis, Maryland

Annapolis is a historic city on the shores of the Chesapeake Bay, known for its colonial architecture, nautical tradition, and academic value. But did you know it is also the smallest U.S. capital by land size? Just 6.7 square miles!

Annapolis was also one of the nine capitals the United States has had throughout its history. For nine months during the Revolutionary War, Maryland's current state capital served as the seat of the Confederation Congress.

5

Bismarck, North Dakota

If you thought Juneau, Alaska, had the lowest average winter temperature of all state capitals, think again! It's actually Bismarck, North Dakota, where the coldest temperature ever recorded was -45°F. Imagine that!

Bismarck was founded in 1872 on the banks of the Missouri River. The city was named after Otto von Bismarck, the chancellor of Germany, to attract German investors. Another fun fact? In 1930, Bismarck and Fargo had a dispute, known as the "Capitol Tower War," over which city should be the state capital.

6

Charleston, West Virginia

Did you know that the original name of West Virginia's capital was Charles Town in honor of the father of Colonel George Clendenin, one of the first settlers?

Charleston is best known for offering a unique combination of history, culture, and outdoor adventure.

7

Hartford, Connecticut

Founded in 1635, Connecticut's capital is one of the oldest cities in the U.S. Hartford is known for being a key cultural center in New England. It was the home of writer Mark Twain and is home to historic sites such as the State Capitol, the Harriet Beecher Stowe House, and Bushnell Park, the oldest public park in the country.

Hartford is also called the "insurance capital of the world" due to the presence of major insurance companies. But the city's most curious fact is that it was where Teddy Roosevelt, aboard the Columbia Electric Victoria Phaeton, took the first presidential automobile ride in history!

8

Harrisburg, Pennsylvania

Pennsylvania's capital city is best known for its role in the Civil War and the Underground Railroad. Located on the banks of the Susquehanna River, Harrisburg has been an important center of transportation and commerce. Today, it is known for its historic architecture, museums, and special events.

Harrisburg is also home to the longest stone arch bridge in the world, the Rockville Bridge, built in 1902. Oh, and in 1979, it came close to a nuclear disaster due to the accident at the Three Mile Island plant, the worst in U.S. history —but that's a longer story for another article!

9

Olympia, Washington

Located at the southern tip of Puget Sound, Washington's state capital is known for its natural beauty and vibrant culture. But did you know Olympia is the northernmost state capital in the contiguous U.S.?

Oh, and it's also a great place to try some of the best craft beer in the country.

10

Salt Lake City, Utah

Utah's state capital is popular for being one of the best places to ski in the United States. But that's not all! Salt Lake City is also the only state capital with three words in its name. Have you ever thought about that?

It has the largest Mormon population in the country and is the world headquarters of the Church of Jesus Christ of Latter-day Saints. Another fun fact? Salt Lake City is home to more plastic surgeons per capita than any other state capital!

11

Montpelier, Vermont

Named after the French city of the same name, Montpelier is the least populated state capital, with a population of just 7,900. Probably for that reason, Vermont's capital prides itself on its small local businesses: it is the only state capital that doesn't have a McDonald's or a Starbucks. Could you live without these fast food chains? It doesn't have a Walmart store either!

12

Topeka, Kansas

Topeka, Kansas’s state capital, has several interesting tidbits. For example, did you know its name, of Native American origin, means "a good place to dig potatoes"? Interesting, don’t you think?

In 2010, Topeka temporarily changed its name to "Google, Kansas" to attract the attention of the internet giant and become the capital city of fiber optics. Frivolous facts aside, Topeka was also very important in the history of the civil rights movement.

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.