This Quiz is a Delicacy!

Answer: quesadilla

Oh, these things are awesome! You can fill them with anything you want - chickens, beans, peppers, onions, etc. They've become very popular even outside of Mexico, and they're just as easy to make as grilled cheese! Believe me, you've got to try them if you haven't already.

Answer: tiramisu

Italian for "pick me up", tiramisu is a dessert well into the realm of culinary aesthetes. People can be very picky about the way tiramisu tastes, especially if it's too much like cheesecake or pudding. Even so, that doesn't mean it's only for millionaires to enjoy; go to almost any fancy restaurant and it should be on the dessert menu.

Answer: sukiyaki

The quality of the beef is highly regarded in Japan, and the thinner it is sliced, the better. Sukiyaki is generally served over a type of transparent noodles, and is eaten with a special sukiyaki sauce made of soy sauce, sake, and sugar.

Answer: fettucine

Fettucine alfredo...you either love it or you hate it. Personally, I can't get enough of it!

Answer: ganache

A fair mix of chopped chocolate and whipped cream, ganache is kind of like chocolate mousse, but more liquid in form since it is boiled until the chocolate is completely melted, then left to cool. It may also contain chopped nuts, and is frequently used in chocolate truffles and brownies.

Answer: quiche

Quiche is another food that is becoming more common in America than ever before. It is also another versatile food as it can be filled with a wide variety of ingredients. My favorite: mushroom and spinach.

Answer: zwieback

Originally used as a snack for long ship rides, zwieback is today used as a tea biscuit and is often given to infants during the teething process. Weird, huh?

Answer: cappuccino

Believe it or not, this drink got its name from its brown color, which was said to bear a similarity to clothes worn by the Capuchin friars of the Catholic church. It is most commonly consumed as a breakfast drink.

Answer: Darjeeling

From coffee to tea! This word is spelled almost exactly the way it sounds, and is named after the town it came from.

Answer: croissant

Thought I'd throw in an easier one, or at least one most people are more familiar with. You can buy croissants almost anywhere these days.

Answer: aioli

The name comes from the two Latin words "ai" (garlic) and "oli" (oil). Aioli is served with a lot of different foods and can contain different added ingredients, but in French restaurants it is mixed with a medley of vegetables, eggs, and potatoes.

Answer: cioppino

Despite having an Italian name, cioppino was actually invented in San Francisco on Fisherman's Wharf! The name actually comes from many fishermen contributing different articles of seafood--a fish here, a Dungeness crab there, etc. - and from the American phrase "Chip in! Chip in!" being used by an Italian-born fisherman and pronouncing it in an Italian way.

Answer: baklava

Baklava is wildly popular all over Europe. Although American usually eat it for the first time in Greek-style restaurants, it probably originated in Turkey and grew in popularity from then on. Making baklava is tedious work, since each paper-thin pastry layer has to be coated with butter, and normally there are at least 30 of them.

Answer: beignet

A prime example of New World French cuisine, beignets are delicious fritters native to New Orleans and fried in animal fat. They are also usually covered with loads of powdered sugar, and it flies everywhere, so don't eat them while wearing dark clothing!

Answer: ditalini

As a kind of pasta, you can pretty much use your imagination with how you want to serve it. It's just that cheese sauce happens to be one of the more popular ways. Also, if you've ever had "pasta e fagioli" before, which is kind of like chili and pasta together, the pasta used is ditalini.

Answer: moussaka

The Greeks have always been food lovers, and moussaka is one of their greasier dishes. Like baklava, however, moussaka orginially came from Turkey. Turkish and Arabic moussaka is completely different from Greek moussaka, as it is made with minced meat, vegetables, and chick peas.

Answer: aperitif

In many French households, apéritifs are served before dinner each night, and everyone aged 16 and up participates.

Answer: meringue

I'm pretty sure you've had lemon meringue pie before. If you haven't, you don't know what you're missing.

Answer: roux

A roux is more like an ingredient than an actual food dish. Nothing particularly interesting about a roux, other than its name, which means "reddish-brown" in French.

Answer: hasenpfeffer

If you got this one wrong, it's possible that you've heard of it before but just didn't know how to spell it. The name means "peppered hare" in German.

Answer: chapati

As common in India as white bread is in America. Chapatis (or chapattis) are often used to soak up sauces or egg yolk, or as a scoop for curry and "dal" (lentils).

Answer: vichyssoise

This exotic soup is rich and creamy, filled with greens, and usually topped with fresh chives. Traditionally, the idea is to make it a very salty and heavy soup, since some flavor is generally lost in the chilling process.

Answer: coulis

Vanilla ice cream with raspberry or kiwi coulis is the perfect dessert when you're almost, but not quite, satiated after a delicious meal. Tomato coulis is generally the basis for tomato soups and spaghetti sauce.

Answer: lefse

Originally hand-rolled from potatoes and baked on a griddle, it is a Norwegian tradition to make lefse at Christmas time. I've never tried one before, but I'd sure like to sometime.

Answer: zabaglione

This stuff is absolutely heavenly if you eat it with mixed berries and a dollop of whipped cream.