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

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.

French for "dry". The term "Brut" appears on the label of dry champagne and sparkling wine. Brut is always drier than an Extra Dry bottling.

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.

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

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.

dry cured ham, dry-cured ham, cooking dry cured ham, dry cured ham recipe, how to cook dry cured ham...

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.

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

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.

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.

In reference to wine, a "dosage" is a mixture of sugar and wine that is added to sparkling wine and champagne.