Grilled Angus beef burritos with onions, roasted poblano chiles, cilantro, and lemon pepper seasoning.

Flaky pastry samosas filled with pumpkin, paneer cheese, and Indian spices including garam masala and cumin.

Gluten-free pizza crust made from riced cauliflower and corn flour, sourced from Italy.

Crescent-shaped chicken dumplings with cabbage, onion, soy sauce, sesame oil, and ginger in wheat flour wrappers.

Steamed mini bao buns stuffed with oyster, king oyster, and shiitake mushrooms in a teriyaki miso sauce.

Two-bite samosas with a flaky phyllo-style crust and a curry-spiced vegetable filling.

Vegan soup dumplings with jackfruit, vegetables, and ginger in a savory broth filling.

Open-topped chicken dumplings with ginger and garlic, served with a soy dipping sauce.

Russian-style dumplings stuffed with chicken thigh, mushrooms, onion, dill, and sour cream.

Rustic tarte with a buttery crust, sweet cream cheese layer, and sugar-sweetened peaches, hand-folded and baked.

Penne pasta with fried eggplant in tomato sauce and bechamel, topped with three Italian cheeses.

Italian-made spaghetti in an egg, Grana Padano, and Pecorino Romano sauce with diced pancetta.

Slow-cooked beef in a savory chile and tomato broth with aromatic spices.

Rice noodles with tofu and scallions in a sweet and slightly spicy tamarind sauce, made in Thailand.

Gnocchi made with 75% cauliflower, cassava flour, and potato starch instead of traditional potato.

Panko-breaded Wisconsin mozzarella sticks with a garlic butter seasoned crust.

Almond Florentine cookie cones filled with a buffalo milk ricotta and quark cheesecake filling, from Italy.

Sealed wheat flour dumplings with chicken soup trapped inside the wrapper.

Chewy Korean rice cakes with a fiery gochujang-based sauce, made in Korea.

Waffle-cut potatoes in a seasoned batter with paprika, black pepper, garlic, onion, and chili powder.