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The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

Term used on a wine label indicating a sparkling wine or champagne is not-quite dry. Extra dry is synonymous of semi dry.

Descriptor of wine that is not quite dry but the sweetness of the wine is too weak to describe the wine as sweet.

Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage if not refrigerated.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

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Used as a leavening agent in breads and other baked goods, active dry yeast is sold in small packages or in bulk.

A characteristic of wines with little or no sugar. A wine that is slightly sweeter is referred to as “off dry”.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

Solid substance present in wine that can be recovered after the evaporation of water and alcohol. The higher quantity of these solid substances results in wine higher in body.

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh.

A medium size black olive with a shriveled flesh and soft meat that provides a bitter aftertaste. This olive is most often used as a cooking olive.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.