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Brotel
  1. - Brittle.
Broths
  1. noun - a thin soup of meat or fish or vegetable stock
  2. liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
Browed
  1. - Having (such) a brow; -- used in composition; as, dark-browed, stern-browed.
Browne
  1. noun - English illustrator of several of Dickens' novels (1815-1882)
  2. United States writer of humorous tales of an itinerant showman (1834-1867)
Browns
  1. verb - fry in a pan until it changes color; "brown the meat in the pan"
  2. make brown in color; "the draught browned the leaves on the trees in the yard"
Browny
  1. - Brown or, somewhat brown.
Browse
  1. noun - eat lightly, try different dishes; "There was so much food at the party that we quickly got sated just by browsing"
  2. feed as in a meadow or pasture; "the herd was grazing"
  3. look around casually and randomly, without seeking anything in particular; "browse a computer directory"; "surf the internet or the world wide web"
  4. reading superficially or at random
  5. shop around; not necessarily buying; "I don't need help, I'm just browsing"
  6. the act of feeding by continual nibbling
  7. vegetation (such as young shoots, twigs, and leaves) that is suitable for animals to eat; "a deer needs to eat twenty pounds of browse every day"
Bruang
  1. - The Malayan sun bear.
Bruges
  1. noun - a city in northwestern Belgium that is connected by canal to the North Sea; in the 13th century it was a leading member of the Hanseatic League; the old city (known as the City of Bridges) is a popular tourist attraction
Bruins
  1. noun - a conventional name for a bear used in tales following usage in the old epic `Reynard the Fox'
  2. large ferocious bear of Eurasia