Abstract economic concepts such as marginal utility (MU) can be difficult for students to understand when instruction relies primarily on graphs and mathematics. Drawing on the Scholarship of Teaching and Learning (SoTL), this paper examines the effectiveness of a culturally responsive, hands-on activity, the Beignet Experience, in helping students understand how consumer choices influence economic models, particularly marginal utility (MU). An activity was conducted in an undergraduate agricultural economics class, focusing on tasting beignets, a traditional snack from the Democratic Republic of Congo (DRC), prepared by the instructor. Over a 20-minute class session, 24 students shared 100 beignets and rated their satisfaction on a 1-10 scale after eating each beignet. They also reflected on their consumption choices, considering both economic and non-economic factors. The data collected provided a clear, real-time example of diminishing marginal utility: students’ total utility from eating more beignets increased, but their marginal satisfaction generally decreased after the first portion. To assess learning outcomes, exam questions directly measured students’ skills in identifying marginal utility, explaining the concept using the beignet experience, and recognizing non-economic factors that affect consumer behavior. Results indicated that 88-92% of students achieved or exceeded competency standards, surpassing the 70% benchmark. Those who consumed more than four beignets cited curiosity and cultural novelty as reasons, emphasizing behavioral and contextual influences that are often missing from standard economic models. Findings suggest that culturally grounded, experiential pedagogy enhances conceptual understanding, supports transfer of learning, and improves assessment performance. This study contributes to the SoTL literature by demonstrating that integrating food, culture, and active data collection can strengthen students' comprehension of core economic models and promote inclusive and engaged learning environments.