Search

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.

A non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa.

A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

A long, narrow-bladed spatula that is used to easily turn and lift crêpes as they are being browned in a pan.

An aged Italian cheese made from sheep's milk that has a hard yellow to dark brown rind and a yellowish white interior.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A sweet dessert that is made from a cake batter which rises up as it bakes, forming a browned crust that is then traditionally topped with berries.

A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

Rice that has been processed to completely or partially remove the outer hull, or bran, of the kernel.

One of the varieties of nuts harvested from the hickory tree that has a hard, thin, tan outer shell containing a beige and brown nut on the inside.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

The Italian word for rice, which may include any of the various varieties grown mainly in the Po Valley in Piedmont, Italy.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A variety of crab appropriately named because it is the largest of all crabs. There are red, blue, and brown varieties, which are found mainly in the North Pacific and Bering Sea....

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.