Like the trout, the brook trout or char is a freshwater fish which may sometimes travel to the sea. Like trout, the fish that make it to the sea may be up to twice the size of their freshwater relatives. This fish belongs to the same genus as char rather than trout.
Broth is unclarified, well-flavoured stock in which vegetables or meat, poultry or fish have been cooked. Bouillon is clarified and more refined.
An alcoholic drink with a strong, bittersweet flavour brewed from caramelised malt and hops. It is a top fermented beer, with a dark brown colour in comparison with pale ale.
A dish which has been cooked through and which is then browned to give the finishing touches just before serving. The term often applies to breads and convenience foods.
The brown bean is a very tasty variety of the common bean. This is a plump, warm brown bean which is found in many Scandinavian and northern European recipes, particularly those with ham or bacon in bean stews and soups.
The brown beech mushroom is the true shimeji mushroom which, in nature, grows on wood, often beech as its main English name implies. They are brown button mushrooms which come in clumps that grow from a single stem, which should be short and thick. These are a good source of lysine and vitamin B1. Cooking them releases a distinctive flavour and aroma, making them very suitable for soups, simmered and nabe dishes, and mixed rice dishes. This mushroom, now cultivated in Japan, is highly esteemed. It should always be cooked as it is bitter and indigestible when raw, but makes a good addition to soups and stews. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
A Colonial American baked pudding made from layers of brown sugar, buttered breadcrumbs and fruits such as apples or rhubarb, flavoured with spices. The best known is apple brown betty.
Pine bolete or brown birch mushroom.
