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A grape varietal bred from one or more American vines and one or more European vines.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

A popular shellfish valued for its rich juicy meat. The European and American Lobster are the most popular of the Lobster family.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A South American tuber vegetable that resembles a small potato. The ullucos are round or elongated and their color ranges from yellow, yellowish magenta to magenta.

A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams.

A popular South American sandwich cookie made with flour and cornstarch dough baked into round wafers.

A South American chile that is native to Boliva and not very common outside of this region. Pale white in color and exceptionally hot in flavor, this chile has a somewhat fruity taste.

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A traditional South American clay cooking pot made from clay that contains a significant amount of the mineral mica.

A North American freshwater fish, which consists of many varieties that are noted for their unique shapes and brilliant colors.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

Also spelled "pitaya". One variety grown in the American tropics on a climbing cactus is an egg shaped, bright pink or red-skinned fruit, which measures more than 3 inches long.

An oval-shaped dried bean common in Latin American cooking. Medium in size and ivory-yellow in color, the Mayocoba Bean is similar to a pinto bean in appearance and flavor.

An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.