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The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

Term that describes the color of wine. Browning occurs as a red wine ages and/or the wine is exposed to excessive amounts of air.

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed.

A potato cake that combines finely chopped or grated potatoes and onions, which are flattened and then browned on one or both sides before serving.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

Rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

Berries grown from bushes of prickly ash. Unlike the black, white, or green peppercorns, this fruit is produced from shrubs that are not a part of the Piper species of peppercorn plants.

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.