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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 traditional small block of frozen water that is used to keep beverages and foods cool while they are being stored, prepared, served, and consumed.

Manufactured to freeze water into ice for cooling beverages or other food items, Ice Cube Trays are made in numerous sizes and styles that are designed for different purposes.

A countertop storage utensil that holds and keeps ice from melting rapidly. Most often used in bar areas, buffets or kitchens when serving beverages, Ice Buckets are typically made from stainless steel, plastic, glass or copper and may be constructed of materials that contain insulation.

A common alcoholic beverage in Canada that is made from sweeter varieties of frozen apples, such as McIntosh or Spartan.

Although this utensil for producing home-made ice cream has changed significantly over the years, many still use the older methods with a hand churn attached to a wooden paddle placed within a wooden or metal container.

An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.

A pastry that serves as an edible container for ice cream and various ice cream types of dessert. The cone is typically a semi-hard to stiff, waffle-textured creation that can range in taste from sweet to bland.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

White wine produced from grapes that are kept on the vine until the first deep frost. Grapes are then typically pressed while still frozen.

A dessert made with water, sugar, and flavorings that are blended together and frozen. The flavorings may include fruit juices, coffee, or various herbs such as mint.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

Most notably known as "Vidal Blanc". A grape varietal used in the production of white wine. A French-American hybrid is a cross of Ugni Blanc and Seibel 4986 that was first developed in France.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.