Chicago-style pizza is pizza prepared according to several different styles developed in Chicago. The most famous is deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

The Black Manhattan recipe, featured in Philip Greene's new book The Manhattan was created by bartender Todd Smith

Nachos is a Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio "El Nacho" Anaya is credited for creating the dish in 1943; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.

The traditional cucumber sandwich is composed of paper-thin slices of cucumber placed between two thin slices of crustless, lightly buttered bread. The traditional cucumber sandwich originated in the UK and is made with white bread. Modern variants (largely of US origin) exist, involving cream cheese, chopped dill or spices, brown bread, salmon, and even bread with crusts left intact. One specific US variant includes benedictine, a green soft spread based on cucumbers and cream cheese. Cucumber sandwiches are most often served for a light snack or at afternoon tea, a formal light meal served at four in the afternoon or early evening before the main supper. In addition, cucumber sandwiches can be served in the tea break at club cricket matches in England. Cucumber sandwiches are often eaten in the summer months or in warmer climates, such as in parts of India. Because of English influence on Indian culture, cucumber sandwiches are popular during cricket matches and weekend picnics. The Indian variant is flavoured with green chutney and sometimes contains slices of boiled potatoes. Until its demise in 2011, Indian Airlines used to serve cucumber sandwiches as part of its usual vegetarian inflight meal in short-haul domestic flights.

Devil's food cake is a moist, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the course of the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting.

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. In a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known. Steak is usually grilled, but can be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives.

French onion soup (French: soupe à l’oignon ) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top of a large piece of bread. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually served as a starter.

Mulligatawny [] is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagāy (மிளகாய் 'chilli') or miḷagu (மிளகு 'pepper'), and taṇṇi (தண்ணி, 'water'). It is related to the soup rasam. Mulligatawny was very popular in British India and by the 1800s it began to appear in cookbooks of the day; with each cook (or cookbook) featuring its own recipe. Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's A New System of Domestic Cookery contained three versions), and later versions of the soup included British modifications that included meat (though the local Madras recipe on which it was based did not). In 1827, William Kitchiner wrote that it had become fashionable in Britain: By the mid 1800s, Wyvern, the pen-name of Arthur Robert Kenney-Herbert (1840–1916), wrote in his popular "Culinary Jottings" that "really well-made mulligatunny is ... a thing of the past."