Potato and Beer Soup – Recipe of the Week

This week's recipe takes us to Germany for a hearty, delicious, Potato and Beer Soup. As German cuisine has evolved throughout the years and grown...

Designing Courses that Infuse History, Culture, Food and Travel

This guest post was contributed by Pam Skaar Meier, ACIS Academic Travel Advisor from Minneapolis, Minnesota. To chat with Pam about travel, education, or her...

Pappardelle with Porcini and Pistachios – Recipe of the Week

This week's recipe takes us back to Italy, a country known for its pasta! This week's recipe features Pappardelle, a broad, flat noodle whose name...

Sudado de Pescado – Recipe of the Week

This week's recipe takes us back to Peru for Sudado de Pescado or Peruvian Fish Stew. This simple fish stew represents the typical way of preparing...

Greek-Style Stuffed Peppers – Recipe of the Week

This week's recipe takes us to Greece for Yemista or Greek-Style Stuffed Peppers. Similar to our baklava recipe, this is a dish commonly found in...

Gallo Pinto – Recipe of the Week

This week's recipe takes us to Costa Rica for a staple of 'Tico' cuisine: Gallo Pinto. Literally translating from Spanish to "spotted rooster", the multi-colored...

Group Leader Travel Log: Sea Turtle Conservation Project – Costa Rica

Dene Carter is a Science Teacher from Granbury High School in Granbury, Texas. She traveled with her students to Costa Rica this summer on our...

Greek Baklava – Recipe of the Week

This week's recipe takes us to Greece for something sweet - Baklava! The origin of this delicious dessert is somewhat of a topic for debate. Some...

Beef Bourguignon – Recipe of the Week

This week's recipe takes us to the Burgundy Region of France with Beef Bourguignon. This dish is a perfect example of a meal once predominantly consumed...

6 Ways to Bring French Culture into the Classroom (French Language Resources)

For French teachers, teaching the language is just the beginning. Teaching your students vocabulary and grammar is an essential first step, but then it's all...