When Americans step into a European kitchen, they often encounter unexpected cooking rules and traditions that differ from those in the U.S. From ingredient choices to kitchen etiquette, European cooking can feel old-fashioned, precise, or even puzzling to those used to American methods. Here are the most surprising European cooking rules that often confuse Americans.
Europeans take food seriously—they focus on quality, tradition, and fresh ingredients, while Americans often prioritize convenience and efficiency. Understanding these differences helps American travelers cook more authentically when visiting Europe or using European recipes at home.
Read Here European Things that terrify Americans and American Habits that make Europeans Cringe
Read here how to pack for Europe and Best eSIM for Europe
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Quick Easy Tips
When cooking European recipes, follow the rules at least once before adapting them—you’ll learn why they exist.
Don’t skip high-quality ingredients; European dishes often rely on simplicity and freshness.
Remember that timing is key—whether it’s resting dough or simmering sauces, patience is part of the recipe.
One of the most controversial aspects is the European insistence on “no substitutions.” Americans love customizing, but in Italy or France, replacing ingredients is often frowned upon. To locals, it’s seen as disrespecting the dish’s history.
Another point of tension lies in portion sizes. Europeans cook with balance and moderation, while Americans often prefer abundance. This fuels debates over whether bigger portions equate to generosity or simply dilute culinary quality.
Finally, the rule of simplicity versus complexity sparks heated discussions. Europeans often believe that fewer ingredients create stronger flavors, while Americans embrace bold fusions and layered dishes. Both camps are passionate, but the disagreement underscores how culture shapes not only what people eat but how they believe food should be prepared.
1. No Measuring Cups – Use a Scale Instead
Why It’s Confusing:
Americans use cups, tablespoons, and teaspoons, while Europeans prefer grams and milliliters.
A recipe might call for 250 grams of flour or 500 milliliters of milk, leaving Americans scrambling to convert measurements.
Why Europeans Do It:
More accuracy—weighing ingredients ensures consistency in baking.
Cups can vary in size, but grams are universal.
Tip: If cooking from a European recipe, invest in a kitchen scale to avoid measurement issues.
2. Butter is Sold in Blocks, Not Sticks
Why It’s Confusing:
In the U.S., butter is conveniently divided into sticks with tablespoon markings.
In Europe, butter comes in 250-gram or 500-gram blocks, requiring you to cut and measure it manually.
Why Europeans Do It:
More natural and less processed—many European butters contain fewer preservatives.
Richer taste—European butter has higher butterfat content (82% vs. 80% in the U.S.), making it creamier and more flavorful.
Tip: 1 U.S. butter stick = 113 grams or ½ cup.
3. Room Temperature Eggs for Baking
Why It’s Confusing:
Americans often store all eggs in the fridge and use them cold for baking.
European recipes often call for room-temperature eggs.
Why Europeans Do It:
Room-temperature eggs mix better into batters and doughs, leading to lighter textures.
In Europe, eggs are often not refrigerated due to different processing methods (they aren’t washed like in the U.S.).
Tip: To warm up refrigerated eggs quickly, place them in warm water for 5 minutes before using.
4. No Pre-Shredded Cheese – Always Grate Fresh
Why It’s Confusing:
In the U.S., pre-shredded cheese is widely available and saves time.
In Europe, it’s frowned upon, and most people grate cheese fresh.
Why Europeans Do It:
Pre-shredded cheese contains anti-caking agents like potato starch, which affects texture and melting quality.
Better flavor—freshly grated cheese has a richer taste and melts more smoothly.
Tip: If a recipe calls for grated cheese, use a block of cheese and grate it yourself for a more authentic taste.
5. Cooking Pasta: No Rinsing & Save the Water
Why It’s Confusing:
Americans often rinse cooked pasta under cold water to stop it from sticking.
Europeans never rinse pasta and often save some of the pasta water.
Why Europeans Do It:
Rinsing pasta removes the starchy coating, which helps sauce cling better.
Pasta water is liquid gold—adding a splash to the sauce creates a silkier texture.
Tip: Before draining pasta, save about ½ cup of pasta water and mix it into your sauce for a creamy consistency.
6. The Oven Settings Are Different (No Fahrenheit!)
Why It’s Confusing:
U.S. ovens use Fahrenheit (°F), while European ovens use Celsius (°C).
Most European ovens also have symbols instead of “bake” and “broil” settings, leaving Americans guessing.
Why Europeans Do It:
Celsius is the standard in most countries.
European ovens often use fan-assisted (convection) baking, which cooks food faster and more evenly.
Tip: Use this quick conversion:
350°F = 175°C
400°F = 200°C
425°F = 220°C
7. Bread is Sacred – No Pre-Sliced Loaves
Why It’s Confusing:
In the U.S., most people buy pre-sliced, packaged bread.
In Europe, bread is often baked fresh daily and comes whole, requiring you to slice it yourself.
Why Europeans Do It:
Freshly baked bread has no preservatives, so it tastes better and lasts shorter.
Slicing bread just before eating keeps it fresher longer.
Tip: If buying bread in Europe, ask for a “demi-baguette” if you only want half a loaf.
8. No Giant Fridges or Freezers
Why It’s Confusing:
American kitchens often have huge refrigerators stocked with weeks’ worth of groceries.
European kitchens have smaller fridges and freezers, requiring more frequent shopping trips.
Why Europeans Do It:
Fresher ingredients—Europeans prefer to buy smaller portions more often.
Less food waste—smaller fridges prevent overbuying.
Tip: If staying in Europe, expect to shop for fresh ingredients every 1–2 days.
9. Olive Oil is Used for Cooking – Not Just for Salads
Why It’s Confusing:
Many Americans use butter or vegetable oil for cooking, saving olive oil for salads.
Europeans cook almost everything with olive oil, even frying eggs.
Why Europeans Do It:
Health benefits—olive oil is rich in healthy fats and antioxidants.
Better flavor—it enhances the taste of vegetables, meats, and pasta.
Tip: Use extra virgin olive oil for finishing and regular olive oil for cooking.
10. Coffee is an Art – No Drip Coffee Machines
Why It’s Confusing:
Many Americans rely on drip coffee machines or Keurigs.
In Europe, coffee is stronger, smaller, and made using espresso machines, moka pots, or French presses.
Why Europeans Do It:
Espresso-based coffee has a richer, stronger taste.
Coffee culture is more about quality than quantity—no giant to-go cups.
Tip: If in Italy, never order a cappuccino after 11 AM—locals only drink it in the morning.
Final Thoughts
European cooking rules can feel unnecessarily strict to outsiders, but they serve a purpose rooted in centuries of tradition. Rules about pasta water, when to add salt, or never pairing certain foods are less about rigidity and more about preserving flavor and authenticity. For Europeans, food is cultural heritage, and each detail matters.
Americans, on the other hand, often value creativity and convenience over rules. This can create clashes in perception: what Europeans view as “sacrilege,” Americans may see as harmless experimentation. But in truth, both approaches reflect different relationships with food—one grounded in tradition, the other in innovation.
Ultimately, understanding these differences doesn’t mean adopting every European cooking law, but it does mean respecting the culture behind them. When travelers or home cooks embrace these rules with curiosity rather than resistance, they gain a deeper appreciation of European cuisine.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.