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A rich, Italian wine to which brandy has been added to convert the sugar into a higher alcohol content.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.

A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.

An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

A dry onion grown mostly in Georgia that is well known as a popular variety of a sweet onion. Mildly sweet in flavor, the onion has a yellow to tan outer skin covering a white inner flesh.

A round dry onion, which is generally yellow-skinned but may also be white. The Spanish onion is the variety that is most often found in the grocery stores.

Dry-salt-cured or brine-cured olives from Nyons, France. They are small black, green tinted olives which have a bitter taste.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients.

A type of dry onion that has a strong onion flavor and is characterized by its layers of papery skin, which has a yellow-brown color.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.