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A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

Cleaning an item by boiling it in water, using dry heat, or using steam to kill microorganisms.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.

A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

A specialty ham from Germany that has been dry-cured and smoked for use as a sandwich meat or an appetizer.

Smoked pork loin from Bavaria that has been dry-cured. When serving, it is thinly sliced similar to prosciutto.

A ham from Parma, Italy that is dry-cured, aged for over a year and well known as a high quality distinctively flavored ham.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A brandy distilled from whole cherries. It is a clear, dry brandy with the aroma and flavor of cherries.

A large, bulb-shaped, white, yellow or red colored dry onion that has a sweet, mild flavor. The name Bermuda onion originates from when the onions were first grown in the Bermuda Islands.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A descriptor of grapes that have been left on the vine to dry in the sun. These grapes become raisiny in character and appearance, and have developed the concentrated sugar needed for specialty wines.

The term used to describe the impression of a slightly dry, rough, puckery feeling in your mouth following wine tasting.

The process of thoroughly mixing and whipping butter with eggs that are combined with various dry ingredients to create a uniformly smooth mixture in which the butter is evenly distributed.

A variety of hams that are considered to be part of a family of "specialty hams". Hams such as Kentucky, Smithfield, or Virginia are country hams that are dry cured, salted heavily,and then generally aged for 6 months to a year.

To restore the moisture of a product that has had the moisture removed by drying or dehydration. Als...