There are many foods and recipes that carry the “German” label in the United States. Often they are a far cry from the real thing. The worst offender, in my view, is pumpernickel bread. In the US, it is almost always darkened and sweetened with molasses – something that is never done to authentic pumpernickel in Germany (find my recipe for real pumpernickel bread here).
The one big exception, in my view, where something German improved on this side of the Atlantic is kale (Grünkohl). Continue reading