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A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

In the U.S. it is a colorless liqueur, which is available in various flavors such as butterscotch, chocolate, licorice, peach, peppermint, and root beer.

A type of coffee that is processed into granules that does not require brewing in order to produce the beverage.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A hardwood that comes from a Mesquite tree that is cut into chips and used in smoking processes to add flavor to meats.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

A meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

A powdered solution that is a dried form of cream used to flavor brewed coffee, tea or other similar beverages.

A beverage containing alcohol, which is produced from fermented grape juice. White wine is a nonsparkling wine, which may vary in color intensity and can be dry, which is nonsweet, semisweet, or sweet.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

Raisins made from dried Muscat grapes. They are a dark raisin with a very sweet aromatic flavor. Muscat grapes have seeds that are removed before drying.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A specialty ham known as a "country ham" with origins in Smithfield, Virginia. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits.

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.