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A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

Sweetened dough that is formed into a ring or ball and then deep-fried. The deep-frying process produces a browned surface covering a moist cake.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A type of nut harvested from a tree native to South America. The nut has a tough, brown, three-sided shell and a white flesh that has a slightly bitter taste.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

(Scientific Name: Lyophyllum shimeji) Small in size, this type of Asian mushroom is one of the numerous Shimeji varieties common to Japan.

Made from cranberries and cranberry concentrate, this condiment is produced as an alternative to many of the pure mustard flavors such as prepared, Dijon, spicy, brown and others.

Short lengths of deep-fried egg noodles that have been cooked until they are brown and crunchy. Added to salads, hot dishes and a variety of different foods, Fried Chow Mein Noodles provide a crispy crunch that enhances not only the flavor but the texture of the foods being served.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A hybrid to basmati rice, this aromatic rice is grown primarily in the southern United States. It is available in white or brown varieties and when cooked, provides a rich, nutty flavor with a popcorn aroma.

A variety of pear that originated in Belgium. It is slightly yellowish-green in color with broad areas of dull reddish-brown overtones.

The process of cooking animal fat over low heat, which causes connective tissues to separate from the fat.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

(Scientific Name: Cantharellus infundibuliformis) A common mushroom that grows in large groups in wooded areas and damp places.

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.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A cow's milk cheese that has a very strong aroma and flavor. The cheese is a light yellow in color with a red or brown skin.