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The cuisine of the Native Americans was of course the first American cooking style, and it lent a great deal not only to subsequent American cooking but also to culinary styles around the world. Turkey, corn (maize), beans, sunflowers, potatoes, peppers, and various forms of squash (including pumpkins) are among the Native American foods now widely consumed elsewhere.

Superimposed on this original native diet is the massive contribution of the various immigrant groups; many dishes considered quintessentially American are in fact based upon the cooking traditions of other countries. For example, apple pies, pizza, runzas, chowder, and hamburgers are all either identical to, or derived from, European dishes. Burritos and tacos similarly have their origins in Mexico.

The cheeseburger may seem a quintessentially American food, but similar foods are made in Germany and were likely brought across to the United States by German immigrants.

Even when trying to pinpoint a particular style or dish as "American", there is much regional variation in the United States. Notable regional styles include Hawaiian cuisine, Cajun cuisine, and California cuisine. While all three types are part of the larger category of American cuisine and may influence other areas of the country, they do not necessarily typify what comes to mind when one hears the word American.

Another factor that makes defining American cuisine difficult is that most of it developed as home cooking rather than haute cuisine. Some aspects of American food culture that might not be immediately described as cuisine include baked beans, barbecue, and clam chowder, as well as many of the American-style candy bars and fast-food items popular around the world.