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An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width.

An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight.

A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A snack food created with rice products in order to produce a chip that provides an alternative flavor and option to other varieties of chips.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

An unrefined sugar or raw sugar made from the juice of sugar cane. Dark brown in color, Barbados sugar is fine-grained and soft-textured similar to brown sugar, providing a distinctively strong flavor when added to foods.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A plastic serrated edge knife that is designed to slice lettuce without causing the edges of the lettuce to turn brown.

One of the darkest of the raw dark brown sugars that is produced during the third crystallization of the cane syrup, muscovado sugar has a fine-grained texture with natural molasses to provide a strong flavor and consistency similar to refined brown sugar.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).