Cheeseburger
A grilled beef patty topped with melted cheese, lettuce, tomato, onion, pickles, and condiments, served in a wheat bun. An iconic American staple since the early 20th century.
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United States Cuisine Guide
American Allergen Guide
Eat your way across the USA — safely and confidently
Staple grain:Wheat (bread, buns, tortillas, batter)
Most common dairy:Cheddar, American cheese, butter, cream
Hidden allergen hotspot:BBQ sauces and marinades (soy, Worcestershire)
Nut risk areas:Baked goods, salads, Asian-fusion dishes
Shellfish prevalence:High in coastal and Southern cuisines
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat is foundational to American cooking — buns, breading, pie crusts, thickeners, and batters are everywhere. Many sauces and gravies use flour as a base.
Dairy
Often Present
Cheese, butter, cream, and milk appear in nearly every category of American food — from burgers and chowders to desserts and sauces.
Eggs
Sometimes Present
Eggs are used in batters, breading, dressings (mayonnaise), baked goods, and some burger patties. Not always obvious on the plate.
Fish
Sometimes Present
Worcestershire sauce (contains anchovies) is widely used in marinades, burger seasonings, and steak sauces. Fish itself appears in chowders and coastal dishes.
Shellfish
Sometimes Present
Shellfish is prominent in coastal and Southern cuisines — clam chowder, lobster rolls, gumbo, and étouffée all feature shellfish as primary ingredients.
Soy
Sometimes Present
Soybean oil is the most common frying oil in the US. Soy sauce appears in marinades, glazes, and Asian-fusion dishes. Soy lecithin is in many processed foods.
Sesame
Usually Avoidable
Sesame seeds appear on burger buns and in Asian-fusion dishes. Now recognized as a major allergen in the US under the FASTER Act.
Tree Nuts
Usually Avoidable
Tree nuts show up mainly in salads, desserts, and baked goods. Pecan pie is a classic Southern dessert. Cross-contact possible in bakeries.
Peanuts
Usually Avoidable
Peanuts and peanut butter are popular in American snacking and desserts but are less common in traditional entrées. Peanut oil is sometimes used for frying.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Worcestershire sauce
Contains anchovies (fish), sometimes soy — rarely listed by name on menus
Found in: Burger seasonings, steak marinades, BBQ sauces, Bloody Marys
Soybean oil
The most widely used cooking oil in US restaurants; contains soy
Found in: Deep fryers, griddles, salad dressings, baked goods
Buttermilk
Contains dairy; used as a tenderizing marinade and batter base
Found in: Fried chicken, biscuits, pancakes, ranch dressing
Roux (flour + fat)
Contains gluten and often dairy (butter); used as a thickener
Found in: Gumbo, chowders, gravy, mac and cheese sauce, pot pies
Mayonnaise
Contains eggs and soybean oil; often mixed into dishes invisibly
Found in: Lobster rolls, coleslaw, potato salad, sandwich spreads
Seasoning blends
May contain wheat, soy, dairy powder, or celery — ingredients not listed on menus
Found in: BBQ rubs, Cajun seasoning, fajita mixes, burger patties
Featured Dishes
BBQ Ribs
Slow-smoked pork or beef ribs coated in a sweet, tangy, and smoky barbecue sauce. A cornerstone of American BBQ culture with strong regional variations.
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Mac and Cheese
Elbow macaroni pasta baked or simmered in a rich, creamy cheese sauce. One of America's most beloved comfort foods, found everywhere from diners to fine dining.
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Gumbo
A hearty stew from Louisiana thickened with a dark roux and often okra or filé powder, filled with a mix of meats, shellfish, and vegetables, served over rice.
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New England Clam Chowder
A thick, creamy soup made with clams, potatoes, onions, and salt pork or bacon in a milk or cream base. A signature dish of New England's coastal cuisine.
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Lobster Roll
Chunks of fresh lobster meat served in a buttered, toasted split-top hot dog bun. Maine-style is cold with mayo; Connecticut-style is warm with drawn butter.
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What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and English.
English
- I have food allergies. Can you help me choose something safe?
- Does this dish contain wheat flour or gluten?
- Is there dairy — milk, butter, or cheese — in this dish?
- Does the sauce or marinade contain soy sauce or Worcestershire sauce?
- Are the fries cooked in a shared fryer with breaded items?
- Does the bun contain sesame seeds or egg?
- Is peanut oil or tree nut oil used in any cooking?
- Can this dish be made without the allergen I need to avoid?
- Does the kitchen handle shellfish? Could there be cross-contact?
- Are there any hidden ingredients in the seasoning blend or rub?
- Is the soup base made with fish stock, clam juice, or cream?
- Do you have an allergen menu or ingredient list I can review?
English
- I have food allergies. Can you help me choose something safe?
- Does this dish contain wheat flour or gluten?
- Is there dairy — milk, butter, or cheese — in this dish?
- Does the sauce or marinade contain soy sauce or Worcestershire sauce?
- Are the fries cooked in a shared fryer with breaded items?
- Does the bun contain sesame seeds or egg?
- Is peanut oil or tree nut oil used in any cooking?
- Can this dish be made without the allergen I need to avoid?
- Does the kitchen handle shellfish? Could there be cross-contact?
- Are there any hidden ingredients in the seasoning blend or rub?
- Is the soup base made with fish stock, clam juice, or cream?
- Do you have an allergen menu or ingredient list I can review?
Menu Glossary (English)
Common menu words to help identify ingredients and allergens.
Roux= Flour-fat thickener
Contains gluten (wheat flour) and often dairy (butter); base for gumbo, chowder, and gravy
Ranch= Buttermilk herb dressing
Contains dairy (buttermilk) and eggs (mayonnaise base); America's most popular dressing
Biscuit= Soft quick bread roll
Contains gluten (flour), dairy (butter, buttermilk); common side dish in Southern cooking
Cornbread= Bread made from cornmeal
Often contains dairy (butter, milk) and eggs; may include wheat flour despite name
Slaw= Shredded cabbage salad
Dressing usually contains eggs (mayo) and sometimes dairy; served as a side with BBQ
Hush puppies= Deep-fried cornmeal balls
Contains gluten (flour), eggs; fried in shared oil with potential shellfish cross-contact
Étouffée= Smothered shellfish stew
Contains shellfish (crawfish/shrimp), gluten (roux), and often dairy (butter)
Grits= Ground corn porridge
Naturally gluten-free but often prepared with butter and cheese (dairy); check preparation
Jambalaya= Spiced rice and meat dish
May contain shellfish; sausage may have dairy or gluten fillers
Po' boy= Filled French bread sandwich
Contains gluten (French bread); often filled with fried shellfish; mayo contains egg
Chowder= Thick creamy soup
Contains dairy (cream), often shellfish (clams), and gluten (flour thickener)
Gravy= Thick meat sauce
Made with a flour roux (gluten) and often milk or cream (dairy)
Cobbler= Fruit baked with biscuit topping
Contains gluten (flour), dairy (butter), and sometimes eggs in the topping
Dry rub= Spice mixture for meat
May contain mustard powder, celery salt, or wheat-based fillers; ask for ingredient list
Buffalo sauce= Hot sauce and butter blend
Contains dairy (butter); often served on fried chicken wings that are breaded (gluten)
Remoulade= Spiced mayonnaise sauce
Contains eggs (mayo base) and sometimes Worcestershire sauce (fish/anchovies)
Frequently Asked Questions
Not always. While smoked meats are naturally gluten-free, BBQ sauces frequently contain soy sauce, Worcestershire sauce, or wheat-based thickeners. Dry rubs and seasoning blends can also hide wheat flour. Always ask about sauce ingredients and request dry-rubbed or unsauced options.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Important Disclaimer
This guide is for informational purposes only and does not constitute medical advice. Allergen information may vary by restaurant, recipe, and preparation method. Always communicate your allergies directly to restaurant staff and consult a healthcare professional for personalized dietary guidance.