1

The horse diaper

Image: Lucia Macedo

Designed to catch manure in crowded cities—a problem once so severe that it shaped public infrastructure as well as the entrances to houses—the horse diaper was an invention meant to be strapped beneath working horses pulling carts and carriages.

The idea was to reduce disease and street filth during the horse-powered urban era. While the device saw limited use before automobiles rapidly replaced horses, similar designs are still occasionally used in modern veterinary practice.

2

The baby cage

Image: Taylor Flowe

Built as wire cages attached to apartment windows, so-called "baby cages" allowed infants to get fresh air when outdoor space was unavailable. Some models were guaranteed to safely hold over 30 pounds.

While alarming today and ultimately abandoned due to obvious safety concerns, the designs likely inspired some of the baby-proofing nets used today.

3

The pneumatic subway

Image: Eddi Aguirre

In the late 1860s, American entrepreneur and inventor Alfred Ely Beach set out to prove the feasibility of a human-sized pneumatic subway system beneath New York City, capable of moving both people and cargo using nothing more than air pressure.

The prototype was set up as a public attraction and carried passengers along a tunnel just over 300 feet long, from a station to a dead end. Despite its initial success, bureaucratic obstacles and high costs halted expansion, leaving it as a functional but largely forgotten underground experiment.

4

The mechanical horse

Image: Gabriel Tovar

Created for exercise and riding practice, the mechanical horse used a system of gears, cranks, and pedals to simulate walking and trotting motions while the rider sat in a saddle-like seat. It was marketed to urban riders and cavalry trainees who lacked access to stables or live horses.

Though bulky and impractical for widespread use, the device anticipated modern fitness machines by replicating real-world movements for conditioning and skill retention, rather than simple repetitive exercise.

5

The first metal detector

Image: Fer Troulik

After a failed assassination attempt on President James Garfield, Alexander Graham Bell hastily built an early metal detector in an effort to locate the bullet lodged in his body. The device functioned as intended, but it was unable to find the bullet because metal bed springs interfered with the signal.

Despite this setback, Bell’s early design proved the concept and directly influenced the development of modern metal detectors.

6

The pet-powered butter churn

Image: Matt Bero

In an inventive twist on animal-powered machinery, some 19th-century American farmers rigged small treadwheels for dogs, cats, or even goats to generate kinetic energy for churning butter. The animal ran inside the wheel, turning a rope or pulley connected to the churn.

While technically functional, the system was limited by the animal's willingness to cooperate and the small amount of power it generated.

7

The umbrella hat

Image: Claudio Schwarz

Robert W. Patten, often called the "Umbrella Man," patented one of the first commercially successful hands-free umbrella hats. It strapped a small umbrella directly to the wearer’s head, providing both sun and rain protection while keeping the hands free for work or walking.

His original design even included a mosquito net attached to the canopy. Patten didn’t enjoy much commercial success but became somewhat of an eccentric and comical popular figure, partly due to a series of comics that were inspired by his unusual invention.

8

The one-wheel motorcycle

Image: CJ Toscano

In 1971, American inventor Kerry McLean built and refined a monowheel—a one‑wheeled motorized vehicle in which the rider and engine sit inside the wheel’s circumference.

Since then, various attempts have been made to build on his original design, but it remains a niche vehicle used primarily for entertainment rather than practicality, as riders must be highly skilled simply to turn or even stay upright.

9

The first talking doll

Image: Holly Ward

In 1890, Thomas Edison embedded miniature versions of one of his most popular inventions —the phonograph—inside dolls so they could recite nursery rhymes.

While the idea was innovative, the technology was not yet there. The recordings were fragile, distorted, and often failed to work properly. The dolls were pulled from the market within weeks due to customer complaints, making it one of Edison’s rare commercial failures.

10

The glass harmonica

Image: Francesco Bovolin

Faithful to his eccentricity and inventive spirit, Benjamin Franklin redesigned the existing glass harp into a rotating spindle of glass bowls, played by touching the spinning rims with wet fingers, which he called the "glass harmonica."

The instrument produced eerie, sustained tones unlike anything else of its era. However, its fragile nature made it somewhat impractical, and the rotating mechanism posed a potential danger to the player if anything went wrong.

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.