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A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A vine varietal created by breeding an American and European vine.

A small kidney shaped nut harvested from a tropical American tree with a rich, buttery taste. It is used as a snack and as an ingredient for desserts, candies, and savory dishes.

A type of basic bread that is flavored with chopped tomatoes. American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A potato pancake, common in German homes, that is very similar to the American version of hash brown potatoes.

A descriptor of wine that has a distinctive musky and grapey character from American Varietals (a specific genus of grapes).

A bivalve mollusk that has been enjoyed by Europeans for thousands of years but Americans have only recently begun to appreciate them.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

A dried bean considered to have originated in New Mexico as a traditional Native American food for over a thousand years.

A variety of mustard seed from which is produced most of the American style mustards. White mustard seeds are larger and have a milder flavor than brown mustard seeds.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.

Pronounced vee-dahl-blahngk. A grape varietal used in the production of white wine. A French-American hybrid is a cross of Ugni Blanc and Seibel 4986 that was first developed in France.

Most notably known as "Vidal Blanc". A grape varietal used in the production of white wine. A French-American hybrid is a cross of Ugni Blanc and Seibel 4986 that was first developed in France.

Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.

A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

A variety of mustard prepared from a combination of ground white and brown mustard seeds. The brown mustard seeds give English mustard a much hotter flavor than American style prepared mustards, which use the milder white seeds.

A flat, crisp, sweet cracker prepared with coarsely ground whole-wheat flour and honey. It is named after its creator, Rev.