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*''U. dioica'' subsp. ''gracilis'' (Ait.) Selander (American stinging nettle). North America. [[Image:Stinging Nettles 3.jpg|thumb|right|A young red-tinted variety of American stinging nettle.]]

...and tolerance in adults with lactose maldigestion | journal=Journal of the American Dietetic Association | volume=103 | issue=5 | pages=582–587 | publisher=E ...ral and Food Chemistry | volume=52 | issue=17 | pages=5533–8 | publisher=American Chemical Society | date=2004-08-25 | url=http://pubs.acs.org/cgi-bin/abstra

** In Chinese cuisine, for making [[century eggs]] ====Native American uses====

...ring and semelparity in bamboos: The bamboo fire cycle hypothesis |journal=American Naturalist |issue=154 |pages= 383–391}}</ref> Because bamboos are very ag ...ur thinking about natural ecosystems: A response to Saha and Howe |journal=American Naturalist |issue=158 |pages= 664–670}}</ref>

...<ref name="Barbosa">{{Cite pmid|16330345 }}</ref> Authorities such as the American Academy of Pediatrics define lead poisoning as blood lead levels higher tha ...7% have blood lead levels above 10 μg/dL, whereas among Central and South American children, the percentage is 33–34%.<ref name="Payne08"/> About one fifth

...– (1872–1928), invented for the Norwegian polar explorer by Norwegian-American friends in Wisconsin not long before he died in an Arctic plane crash. ...ommodore Matthew Perry]], and was a leading figure in New York society and American horse racing. This dish was created at Delmonico's by Charles Ranhofer, pro

...tter" are required to contain a minimum of 80% butterfat; in practice most American butters contain only slightly more than that, averaging around 81% butterfa ...f Patrik de Laval]].<ref>Edwards, Everett E. "Europe's Contribution to the American Dairy Industry". ''The Journal of Economic History'', Volume 9, 1949. 72-84

...are usually drunk during the [[Christmas]] season) and is common in the [[American South]]. [[Category:Cuisine of the Southern United States]]

...n 1874<ref>{{cite journal | title=Soda beverages in Philadelphia | journal=American druggist and pharmaceutical record | volume=48 | publisher= | year=1906 | p The origin of this variation is unknown, but it is found in some [[Asian cuisine|Asian]] eateries.

...res. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popula ...[[Romanian cas|Caş]], [[Neufchâtel (cheese)|Neufchâtel]] (the model for American-style [[cream cheese]]), and fresh goat's milk [[Chèvre cheese|chèvre]].

<span class="spellingvariants">In English, there are [[American and British English spelling differences|several variations of the spelling ...as a [[health food]]. By the late 20th century yoghurt had become a common American food item and Colombo Yogurt was sold in 1993 to [[General Mills]], which d

Around 1832, [[Augustus Jackson]], an African American confectioner, not only created multiple ice cream recipes, but he also inve ...], and the [[ice cream parlor]]. During [[Prohibition in the United States|American Prohibition]], the soda fountain to some extent replaced the outlawed alcoh

...used in [[baking]], added to the mix for [[cakes]], [[cookies]], [[biscuit|American-style biscuits]], [[doughnut]]s and [[scones]]. It can be eaten as a desser In [[Tex-Mex cuisine]], it is often used as a substitute for [[crema]] in [[nachos]], [[burritos

...read on bread, especially in [[Germans|German]] and [[Ashkenazi]] [[Jewish cuisine]]. Schmaltz rendered from a chicken or goose is popular in [[Jewish cuisine]]; it was used by Northwestern and Eastern European Jews who were forbidden

...[[tropics|tropical]] oil. Popular in [[West Africa]]n and [[Brazil]]ian [[cuisine]].<ref>{{cite web|url=http://allrecipes.com/advice/ref/ency/terms/7729.asp| | journal=[[Journal of the American Oil Chemists' Society]]

...a [[Spread (food)|spread]] similar to [[butter]]. Its use in contemporary cuisine has diminished because of health concerns posed by its [[saturated fat|satu ...97). ''[http://www.asa-europe.org/pdf/bakery.pdf Bakery Fats.]'' Brussels: American Soybean Association.</ref><ref name=joyofcooking>Rombaur, Irma S, et al. (1