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Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

Made in the Roncal valley of Spain, adjacent to the Pyrenees mountains, this cheese is a popular and well known cheese commonly made as an artesan variety.

A Spanish cheese made from cow's milk that originated on the island of Minorca off the northeast coast of Spain.

Shell shaped pasta that comes in a variety of sizes. The larger pasta shells, called "conchiglie" in Italian, are used for stuffing with ingredients such as meat, vegetables, cheese, and legumes.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

A combination of colby and jack cheese that have been blended together to form a marbled, golden and cream-colored cheese.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem....

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Pronounced so-tairn or soh-tehrn. An appellation that produces outstanding sweet wines that have become famous throughout the world.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.