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Creole and Cajun cooking styles originated in Louisiana. While Cajun and Creole are distinct they share many of the same characteristics. Rice is a staple and other common ingredients are crab, river shrimp, lake shrimp, oysters, crawfish, freshwater and saltwater fish, plus squirrels, wild turkeys, ducks, frogs, turtles, pork, homemade sausages, beans of all kinds, tomatoes, okra, yams, pecans, oranges and wines, liqueurs and brandy. Cajun cooking originated with a group of people who had their roots in France but were immigrants to Canada. They were exiled from Canada and eventually settled into the swamps and bayous of southern Louisiana. They are known as Acadians and are their own cultural group with their own language. Ingredients for Cajun cooking came from the swamps and bayous, and include wild game, seafood, wild vegetation and herbs. It is cooked in a single black iron pot. Cajun food was also influenced by the Native American and German neighbors of the Acadians. Creole cooking originated from the aristocracy of southern Louisiana. The people who created this form of cooking were immigrants from Europe and were aristocrats. They wanted to eat the same type of food they had in Europe, and their food is heavily influenced by French, Spanish, German and Italian cuisine. The chefs who created Creole did so by using classic French techniques and local food stuffs.

Ethiopia is a mountainous country. This has helped keep it isolated. The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavored butter called niter kebbeh is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. Coffee is also important in Ethiopia. Ethiopians say it originated in the highlands of Kaffa in southwestern Ethiopia.

Schmierkuchen is a German-Bohemian cottage cheese cake. Using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. The dough is then rolled flat and placed inside a pie plate, again being left to rise. When the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. Most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. The cheesecake is then baked until it is golden brown and served with many summer meals.

A dish known as "sour cabbage" probably does not sound appetizing, but many Germans and German-Americans find it rather enjoyable. To make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). The container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. The cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out.