1. Bacon in Dessert
Bacon and dessert used to live in separate worlds—until the culinary wild west of the 2000s. Suddenly, maple bacon donuts, chocolate bacon bars, and bacon-topped cupcakes hit the scene. The idea seems wrong, but the salty-smoky crunch plays beautifully with sweet, rich flavors. It’s that unexpected contrast that keeps people coming back.
Big brands like Dunkin’ and even fancy dessert spots picked up on the trend. The bacon-in-everything craze has cooled a bit, but it’s still a go-to for over-the-top indulgence. It’s like your sweet tooth and your savory cravings decided to stop fighting and team up. And weirdly enough, it works.
2. Cheese on Apple Pie
This one confuses non-Americans every time. A slice of cheddar cheese melted—or sometimes just plopped—on top of warm apple pie? It sounds like culinary sabotage, but the combination has deep roots in the Midwest and parts of New England. The savory, sharp cheese cuts the pie’s sweetness in the most satisfying way.
Food historians trace this combo back to English traditions where dairy and fruit were often paired. Some diners still serve it as a standard option, especially in places like Vermont. Even fast food joints like McDonald’s have experimented with apple pie and cheddar concepts. It’s not common everywhere, but it’s got a cult following.
3. Ranch Dressing on Pizza
Let’s be honest—no one asked for ranch on pizza. Yet here we are, dipping our slices into that creamy, tangy dressing like it’s the missing puzzle piece. This Midwestern favorite started as a salad topping but has turned into a full-blown pizza companion. It’s especially popular with chain pizza joints, where the extra kick helps cover up, let’s say, “inconsistencies” in flavor.
The garlic, buttermilk, and herb blend somehow elevates even the most mediocre slice. And while traditionalists may scoff, ranch has become a staple in pizza culture across the U.S. In fact, major pizza chains like Domino’s and Papa John’s even offer it as a standard dipping sauce. Love it or hate it, ranch isn’t going anywhere.
4. Peanut Butter on Burgers
Peanut butter has broken free of sandwiches and desserts and landed smack in the middle of your cheeseburger. While it might sound like a dare gone wrong, the combo delivers serious umami. The creamy spread melts into the patty, mingling with savory juices and adding a rich nuttiness. Some spots even add jalapeños or bacon to take it further.
The “Luther Burger” and creations at joints like Killer Burger in Oregon have helped push the trend. It’s not just a gimmick—customers genuinely love the sweet-salty depth it brings. Plus, peanut butter adds protein and richness, so technically, it’s practical. Just… don’t tell your cardiologist.
5. Hot Cheetos in Everything
From sushi rolls to mac and cheese to street corn, Hot Cheetos have gone from snack to culinary sidekick. Their bright red hue and addictive heat add flair and crunch to just about anything. It all started in school cafeterias and street food carts, and now even high-end chefs dabble with them. The appeal? Pure nostalgia meets bold flavor.
Flamin’ Hot Cheetos were originally developed by a janitor-turned-executive at Frito-Lay, and they took off like wildfire. Their spicy, cheesy dust makes them the perfect topping for creamy or cheesy dishes. Even Taco Bell tested a Flamin’ Hot Doritos taco shell. It’s junk food alchemy, and somehow it makes sense.
6. Marshmallows on Sweet Potatoes
It’s a dish that makes no logical sense and yet appears on nearly every American Thanksgiving table. Sweet potatoes are already sugary on their own, so topping them with marshmallows feels like dessert cosplay. But the caramelized, gooey topping turns this side into something truly special. It’s more nostalgia than nutrition—and that’s okay.
This dish dates back to a 1917 recipe booklet from the Angelus Marshmallow company. So yes, it was originally marketing—but it stuck. Today, even gourmet chefs serve elevated versions with brûléed marshmallows or spiced pecans. It’s the sugary hug your holiday plate didn’t know it needed.
7. Pickle Juice in Cocktails
Once the domain of pregnant cravings and dare shots, pickle juice is now a legit mixer. Bartenders use it in martinis, bloody marys, and, of course, the infamous pickleback shot. It brings salinity, tang, and complexity that cuts through richness. Plus, it’s a known hangover helper—so it works both ends of the party.
Pickle juice has electrolytes and vinegar, making it a recovery drink in athletic circles too. But in bars, it gives cocktails a briny kick that’s uniquely American. You’ll find it in drinks with names like “Dirty Pickle” or “Garden Gimlet.” Love pickles? You’re probably already converted.
8. Doritos as a Casserole Topping
Crushed Doritos on a casserole might sound like a stoner move, but it’s a beloved tradition in some U.S. households. Often found in Midwest and Southern potlucks, the chips add crunch and bold cheese flavor. The most popular version is the “Dorito taco casserole,” often made with ground beef, salsa, and a mountain of shredded cheddar. It’s not pretty, but it is glorious.
Doritos were invented in the 1960s and quickly became more than just a chip. Their powdered flavoring packs a punch that holds up in baked dishes. This isn’t about elegance—it’s about comfort and excess. And when it comes to weeknight dinners or family gatherings, that’s the whole point.
9. Maple Syrup on Bacon and Eggs
We all know the unintentional genius of syrup spilling over from pancakes to everything else on the plate. Eventually, someone just leaned into it—and now it’s practically expected. That maple drizzle over crispy bacon or scrambled eggs somehow enhances every bite. It’s sticky, smoky, sweet magic.
Maple syrup, especially the real stuff from Vermont or Canada, pairs beautifully with salty, fatty foods. Even fast food places like McDonald’s embraced this with their McGriddle, where syrup is baked right into the sandwich. It turns breakfast into a borderline dessert—and that’s not a complaint. For many, it’s the taste of a lazy Sunday morning.
This post 9 American Food Add-Ons That Shouldn’t Exist—But Somehow Make Everything Better was first published on American Charm.
