Crystallized carbon dioxide, which doesn't produce water when it melts. It's used primarily as a cooling agent.
To separate into curds and whey, e.g. milk curdles when rennet or acid is added.
The dried version of the poblano chile. It's reddish brown in color (fresh poblano chiles are green) and its flavor vary from mild to pungent.
A tender cut of meat from the shoulder to the leg (for pork) or from the rib to the leg (for beef, lamb and veal).