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

Fist-shaped Korean rice balls filled with plant-based bulgogi and seasoned vegetables.

Italian-style squid rings and tentacles in a light wheat flour and rice semolina batter with chili pepper.

Shrimp in a crispy coconut flour and tapioca starch breading, fully cooked and gluten free.

Individual chocolate cakes with a warm, flowing ganache center.

Farfalle pasta in a spicy tomato sauce with crumbled Italian chicken sausage.

Layered egg pasta with beef, pork, ricotta, and a five-cheese blend in tomato sauce.

Flame-broiled beef meatballs with breadcrumbs, fully cooked and unsauced.

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

Flaky pastry empanadas with a sweet pumpkin filling spiced with clove, cinnamon, ginger, and allspice.

Seasoned chicken breast over brown rice and red quinoa with black beans, corn, peppers, and chipotle sauce.

Pre-cooked chicken breakfast sausage patties seasoned with sage, thyme, and crushed red pepper.

Bite-sized chicken wontons seasoned with cilantro, garlic, and soy sauce.

Italian-made risotto with sliced mushrooms, cream, onion, garlic, and porcini mushroom seasoning.

French-style quiche with uncured ham and Swiss cheese in an egg custard with a pastry crust.

Mini chocolate sugar cones lined with chocolate and filled with coffee bean ice cream.

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

Crispy fried spring rolls filled with Taiwanese three-cup-style chicken, cabbage, carrots, and basil.

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

Lightly battered Alaska pollock nuggets with a crispy coating and flaky white fish interior.