A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime
- Miso Broth with Tatsoi-Enoki Salad
- Chicken Broth
- Garlic Broth
- Scotch Broth with Blue Cheese