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| bouillon |
a thin, usu. clear broth, or the stock for making such a broth. |
| broth |
water in which meat, fish, grain, or vegetables have been boiled. Broth is often used as a base for soup. |
| consommé |
a clear broth made from meat or occasionally vegetables. |
| court-bouillon |
a broth made from fish or seafood, cooked in wine or water with vegetables and herbs, and used in fish dishes, soups, and the like. |
| dashi |
a broth used in Japanese cookery that is typically made from dried bonito, kelp, or sardine, or a combination of these. |
| fumet |
a rich broth made by boiling the bones of fish or chicken with wine and herbs. |
| liquor |
a liquid, esp. that made in cooking; broth. [1/3 definitions] |
| pilaf |
a dish originating in the Middle East and consisting of rice cooked in a broth, often with vegetables, meat, seasonings, or the like. |
| pot-au-feu |
pot on the fire (French); a dish of boiled meat and vegetables, the broth being strained and often served separately. |
| pot liquor |
the broth in which meat or vegetables have been cooked, often used as a gravy or sauce. |
| risotto |
an Italian dish of rice cooked in broth, to which grated cheese, other flavorings, and vegetables may be added. |
| somen |
a soup made with these noodles, broth, and vegetables. [1/2 definitions] |
| soup |
a liquid food made with small pieces of vegetables, meat, fish, or grains cooked in water or broth. |
| stock |
a broth used as a base for soups and sauces. [1/16 definitions] |
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