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Ingredient in cooking
Broth, also known as bouillon (French pronunciation: [bujɔ̃] ), is a savory liquid made of water in which meat, fish, or vegetables have been simmered
Broth
Culture medium used in microbiology
intended LB to stand for lysogeny broth, but LB has also come to colloquially mean Luria broth, Lennox broth, life broth or Luria–Bertani medium. The formula
Lysogeny_broth
Savory cooking liquid
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock
Stock_(food)
Selenite broth is used as a selective medium for the isolation of Salmonella species. Selenite broth was originated by Leifson, while observing good recovery
Selenite_broth
Scottish soup
Scotch broth is a soup originating in Scotland. The principal ingredients (fresh or preserved as available) are usually barley, stewing or braising cuts
Scotch_broth
Culture medium used in microbiology
Thioglycolate broth is a multipurpose, enrichment, differential medium used primarily to determine the oxygen requirements of microorganisms. Sodium thioglycolate
Thioglycolate_broth
An A1 broth is a liquid culture medium used in microbiology for the detection of fecal coliforms in foods, treated wastewater and seawater bays using
A1_broth
Vietnamese noodle soup dish
Pho (Vietnamese: phở [fɤ˧˩˧] ) is a Vietnamese soup dish consisting of broth, rice noodles (bánh phở), herbs, and meat – usually beef (phở bò), and sometimes
Pho
Japanese noodle dish
alkaline wheat noodles (中華麺, chūkamen) served in several flavors of hot broth. Common flavors are soy sauce and miso, with typical toppings including
Ramen
Enrichment growth medium
Rappaport-Vassiliadis soya peptone broth (RVS broth) is used as an enrichment growth medium for the isolation of Salmonella species. It is not recommended
Rappaport Vassiliadis soya peptone broth
Rappaport_Vassiliadis_soya_peptone_broth
Antimicrobial resistance test
Broth microdilution is a method used to test the susceptibility of microorganisms to antibiotics. It is the most commonly used method to perform this
Broth_microdilution
Growth medium for bacteria
Tryptic soy broth or Trypticase soy broth (frequently abbreviated as TSB) is used in microbiology laboratories as a culture broth to grow aerobic and
Tryptic_soy_broth
Selective culture medium for coliforms
Lauryl tryptose broth (LTB) is a selective growth medium (broth) for coliforms. Lauryl tryptose broth is used for the most probable number test of coliforms
Lauryl_tryptose_broth
Type of Chinese dish
soy-based foods which diners quickly cook by dipping in the broth. Hot pot is a flavorful broth traditionally served inside a large metal pot. There are
Hot_pot
Traditional Provençal fish soup
celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with rouille, a mayonnaise made
Bouillabaisse
Italian dish from Lombard region
cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolada and traditionally served with either
Ossobuco
Culture medium used in microbiology
Super optimal broth (SOB medium) is a nutrient-rich bacterial growth medium used for microbiological culture, generally of Escherichia coli. This nutrient-rich
Super_optimal_broth
Mario blog and social media accounts
Supper Mario Broth is a blog and series of social media accounts known for posting obscure and humorous content related to the Mario franchise. Since
Supper_Mario_Broth
Growth medium used to culture Mycobacterium species
Middlebrook 7H9 broth is a liquid growth medium specially used for culture of Mycobacterium species, notably Mycobacterium tuberculosis. Ammonium sulfate
Middlebrook_7H9_Broth
Traditional Puerto Rico dish
in more modern versions but can be boiled in broth or roasted, then mashed with salt, garlic, pork, broth, and cooking oil (olive oil, butter, and lard
Mofongo
American food brand
Swanson is a brand of TV dinners, broths, and canned poultry made for the North American and Hong Kong markets. The former Swanson Company was founded
Swanson
Cooking ingredient
A bouillon cube /ˈbuːjɒn/ (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format
Bouillon_cube
Culture medium used in microbiology
Trypticase soy agar or Tryptic soy agar (TSA) is a growth media for the culturing of moderately to non fastidious bacteria. It is a general-purpose, non-selective
Trypticase_soy_agar
Thick noodle made from wheat flour
prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped
Udon
Soup made from chicken
other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta
Chicken_soup
Growth medium for microorganisms
bovine or porcine heart and brain with a variety of other nutrients. BHI broth is often used in food safety, water safety, and antibiotic sensitivity tests
Brain_heart_infusion
vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is
Bread_soup
Noodles in Korean cuisine
traditional noodle dishes are onmyeon (beef broth-based noodle soup), called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles)
Korean_noodles
Ramen variety from Fukuoka, Japan
Prefecture, Japan, and is a specialty dish on the island of Kyushu. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu
Tonkotsu_ramen
Family of stocks used in Japanese cuisine
in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor
Dashi
Japanese hot pot dish
konjac, and processed fish balls stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku [ja] or simply
Oden
Northern Italian rice dish
riso, 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many
Risotto
Italian soup with meat and greens
maritata, is an Italian soup consisting of green vegetables and meat in broth. It is central to Neapolitan cuisine, described by food writer Arthur Schwartz
Italian_wedding_soup
Restaurant in Taipei, Taiwan
Wang's Broth is a restaurant at Snake Alley (or Huaxi Street Night Market) in Taipei, Taiwan. It has received Bib Gourmand status in the Michelin Guide
Wang's_Broth
Genus of bryophyte
fuhrmannii Broth. & Irmsch. Leptodontium gemmascens (Mitt.) Braithw. Leptodontium interruptum (Mitt.) Broth. Leptodontium latifolium Broth. Leptodontium
Leptodontium
Primarily liquid food
soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. The consistency of soups varies
Soup
Korean cold noodle dish
Naengmyeon is served in a large brass or stainless-steel bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, thin, wide strips of lightly
Naengmyeon
Variety of gelato
Marianna in 1961. Stracciatella was inspired by stracciatella soup, made from broth into which beaten egg is drizzled, popular around Rome. Makers produce the
Stracciatella_(ice_cream)
Savoury jelly dish
(/ˈæspɪk/) or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of
Aspic
YM Agar and Broth, is a selective growth medium with low pH useful for cultivating yeasts, molds, or other acid-tolerant or acidophilic organisms, while
YM_(selective_medium)
American comedian, actor, and writer
Ted L. Nancy (author of the Letters from a Nut series of books) and Ed Broth (author of Stories From A Moron: Real Stories Rejected by Real Magazines)
Barry_Marder
Microbial growth medium
Potato dextrose agar (BAM Media M127) and potato dextrose broth are common microbiological growth media made from potato infusion and dextrose. Potato
Potato_dextrose_agar
Chinese street food
self-selected meats, vegetables, and noodles simmer briefly in a numbing broth seasoned with Sichuan pepper and dried chili. The dish developed among boat
Malatang
Category of Korean stews
varieties; they are typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chili paste), doenjang (soy bean paste), ganjang
Jjigae
Traditional Korean dish
eaten during the celebration of the Korean New Year. The dish consists of broth/soup (guk) with thinly sliced rice cakes (tteok). Eating tteokguk on New
Tteokguk
German soup
Hochzeitssuppe (lit. 'wedding soup') is a German soup based on chicken broth, fortified with chicken meat, small meatballs (Fleischklößchen), asparagus
Hochzeitssuppe
1959 Irish film
Broth of a Boy is a 1959 Irish comedy film directed by George Pollock and starring Barry Fitzgerald, Harry Brogan and June Thorburn. It was written by
Broth_of_a_Boy
Korean noodle dish
of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed
Kal-guksu
Spiced Asian-inspired sauces and dishes
oil or ghee to create a paste; this may be combined with a water-based broth, or sometimes with milk or coconut milk. In China and Korea, curries are
Curry
Creole stew with pork, chicken, seafood and vegetables
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients
Awara_broth
Japanese hot pot dish
wrestlers while trying to gain weight. The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according
Chankonabe
Italian soup
soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular
Stracciatella_(soup)
Type of clear soup
(pronunciation) is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that traditionally uses egg whites to
Consommé
Microbiological and biochemical method for identification
acetoin in a bacterial broth culture. The test is performed by adding alpha-naphthol and potassium hydroxide to the Voges-Proskauer broth, which is a glucose-phosphate
Voges–Proskauer_test
18th/19th century dehydrated food
known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of the glace de viande (meat glaze) used in French
Portable_soup
meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with
List_of_soups
Chicken-based soup
that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. A dumpling—in this context—is a
Chicken_and_dumplings
Traditional Welsh soup
[kaʊ̯l]) is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called cawl
Cawl
Glucose phosphate broth is used to perform methyl red (MR) test and Voges–Proskauer test (VP). Glucose – 5 g/L Dipotassium phosphate – 5 g/L Proteose
Glucose_phosphate_broth
Broth obtained from clams
Clam juice is a broth derived from steamed clams, which can be consumed on its own or used as an ingredient in various dishes and beverages. Clam juice
Clam_juice
Egg-lemon sauce or soup
chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before
Avgolemono
Central Asian dish of meat with noodles
romanized: bişbarmaq; lit. 'five fingers') is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan
Beshbarmak
Soups with noodles in broth
a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan
Noodle_soup
Pottage which is rarely or never emptied
cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available. The cauldron was rarely emptied
Perpetual_stew
Solid, liquid or gel used to grow microorganisms or cells
common growth media for microorganisms are nutrient broths (liquid nutrient medium) or lysogeny broth medium. Liquid media are often mixed with agar and
Growth_medium
播埋特朗普最愛YMCA" [Trump's visit to China | State banquet menu revealed: Golden broth lobster paired with domestic liquor; Trump's favorite YMCA featured.]. HK01
2026 state visit by Donald Trump to China
2026_state_visit_by_Donald_Trump_to_China
Type of Chinese rice noodle
fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces. Similar to glass noodles, rice noodles differ notably in texture
Mixian_(noodle)
Vietnamese breakfast dish
breakfast. It may be served either as a soup (hủ tiếu nước) or dry with no broth (hủ tiếu khô). Hủ tiếu became popular in the 1960s in Southern Vietnam,
Hủ_tiếu
Mexican soup
sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It is the Mexican variation of the Spanish
Menudo_(Mexican_soup)
Chinese dish with flat noodles and pork offal
while "汁" (zhī) means soup or broth. Thus, "粿汁" typically consists of these rice cakes or noodles served in a flavorful broth with various toppings and ingredients
Kway_chap
Clam and tomato beverage
juice concentrate and sugar, which is flavored with spices, dried clam broth and MSG. It is made by Mott's. The name is a portmanteau of clam and tomato
Clamato
Soup containing clams and broth or milk
developed variants have arisen. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style
Clam_chowder
Korean spicy noodle dish
Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). Common ingredients include onions
Jjamppong
Type of food
Maraq (Arabic: مرق) is a broth dish and originating in Yemen. The dish is common in Oman, Qatar, the United Arab Emirates, Somalia, Bahrain, and the Eastern
Maraq_(dish)
Italian poached white fish or broth
simply refer to the lightly herbed broth used to poach it. There are many variations of this sauce, from light broths to thick tomato based sauces, which
Acqua_pazza_(food)
Ancient Spartan staple soup
Black soup or black broth (Ancient Greek: μέλας ζωμός, mélas zomós; also αἱματία, haimatía, or βαφά, bapha) was a dish in the cuisine of ancient Sparta
Black_soup
Japanese dish of cold noodles
jajamen and Wanko soba. It is known for its chewy noodles, rich chilled broth, and toppings of kimchi. It is based on the Korean dish naengmyeon. The
Morioka_reimen
Chinese soup
蛋花湯; pinyin: dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions
Egg_drop_soup
Hot beef sandwich on a roll with broth
variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice"). Beef stock
French_dip
Methods and techniques used to prepare Chinese cuisine
Simmering meat for a prolonged period in a broth (滷; Lǔ) or (炖; dùn) Chilling the resulting meat and broth until the mixture gels Hùi (燴): The dishes
Chinese_cooking_techniques
Flavor enhancer (621 or E621)
isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) ingredient in Japanese cuisine. MSG balances, blends, and rounds
Monosodium_glutamate
Filipino fried noodle dish
various sweet sauces (including inihaw sauces). They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced
Pancit
French beef stew
slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar
Pot-au-feu
Soupy stew prepared in a pot
essential element of the potages was broth from meat, fowl, fish, or vegetables. Some potages were simple broths; others included veal, boar, furred game
Pottage
Italian pasta dish
the spaghetti is cooked directly in the pan (traditionally cast iron). A broth typically made of tomato sauce diluted with water is gradually added to
Spaghetti_all'assassina
Genus of mosses
Dendroligotrichum dendroides (Brid. ex Hedw.) Broth. Dendroligotrichum squamosum (Hook.f. & Wilson) Broth. ex Cardot Dendroligotrichum tongariroense (Colenso)
Dendroligotrichum
Rice dish
regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing
Pilaf
Egyptian stew made with taro root
kolkas in English, is a stew eaten in Egypt featuring taro root cooked in a broth infused with garlic and cilantro. This hearty stew is particularly popular
Kolkas
Genus of mosses
cochlearifolia Broth. Renauldia dusenii (Broth.) Broth. Renauldia hildebrandtielloides Müll. Hal. Renauldia hoehnelii (Müll. Hal.) Broth. Renauldia lycopodioides
Renauldia
Stuffed egg pasta
prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (in brodo di cappone). The origin of tortellini is disputed; both Bologna
Tortellini
Syrian dish
well as kibbeh in safarjaliyeh, a broth consisting of quince, pomegranate juice, pomegranate molasses, and beef broth. Kibbeh safarjaliyeh is a variation
Kibbeh_safarjaliyeh
Thai spicy and sour shrimp soup
recipes: Tom yum kung nam khon—a creamy broth with mellow and smooth flavor, and Tom yum kung nam sai—a clear broth with a stronger flavor. In Thai, the
Tom_yum_kung
Non-selective microbiological growth medium
Plate count agar (PCA), also called standard methods agar (SMA), is a microbiological growth medium commonly used to assess or to monitor "total" or viable
Plate_count_agar
Medium for growing microorganisms
various substances pH adjusted to neutral (6.8) at 25 °C (77 °F). Nutrient broth has the same composition, but lacks agar. These ingredients are combined
Nutrient_agar
Spicy noodle dish from Southeast Asia
variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with a souring ingredient like tamarind or asam gelugur. Originating
Laksa
Traditional soup in several Latin American cuisines
usually consists of large pieces of meat, tubers and vegetables served in a broth. Sancocho is a traditional food in Colombia made with many kinds of meat
Sancocho
dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth, in eastern Japan, while in western Japan the broth relies more
Japanese_regional_cuisine
Thai soup
exact sub-type but is generally water, coconut milk, or chicken or other broth. Various aromatic ingredients are sliced, roughly pounded, and simmered
Tom_yum
Roast beef sandwich shop in Brooklyn, New York
variations of using broth with their ordered sandwich: The "Dingle-Dangle", which is just the beef of the sandwich dipped into the broth, leaving the roll
Brennan_&_Carr
Concentration of chemical that stops bacterial growth
determined by preparing a dilution series of the chemical, adding agar or broth, then inoculating with bacteria or fungi, and incubating at a suitable temperature
Minimum inhibitory concentration
Minimum_inhibitory_concentration
BROTH
BROTH
Surname or Lastname
English and Irish
English and Irish : from the Breton personal name Iodoc, a diminutive of iudh ‘lord’, introduced by the Normans in the form Josse. Iodoc was the name of a Breton prince and saint, the brother of Iudicael (see Jewell), whose fame helped to spread the name through France and western Europe and, after the Norman Conquest, England as well. The name was occasionally borne also by women in the Middle Ages, but was predominantly a male name, by contrast with the present usage.
Surname or Lastname
English
English : habitational name from any of various places, for example in Derbyshire, Dorset, and Suffolk, so called from Old English hol ‘hollow’, ‘sunken’ + brÅc ‘stream’. The name has probably absorbed the Dutch surname van Hoobroek, found in London in the early 17th century, and possibly a similar Low German surname (Holbrock or Halbrock). Several American bearers of the name in the 1880 census give their place of birth as Oldenburg or Hannover, Germany.This name was first taken to America by the brothers Thomas and John Holbrook, who emigrated to MA in the 17th century; their line can be traced back to Dundry, Somerset, England, in the first half of the 16th century. Other English bearers who started early lines of descent in the New World are Joseph Ho(u)lbrook of Warrington, Lancashire, who emigrated to MD as an indentured servant in the later 17th century; Randolph Holbrook, who was in VA in the 1720s but later returned to Nantwich, Cheshire; and Rev. John Holbrook, who emigrated from Handbury, Staffordshire, to NJ in about 1723. The spelling Haulbrook originated in GA in the 1870s, reflecting the southern U.S. pronunciation of the name.
Surname or Lastname
English
English : from a personal name that has the same origin as Jacob. However, among English speakers, it is now felt to be a separate name in its own right. This is largely because in the Authorized Version of the Bible (1611) the form James is used in the New Testament as the name of two of Christ’s apostles (James the brother of John and James the brother of Andrew), whereas in the Old Testament the brother of Esau is called Jacob. The form James comes from Latin Jacobus via Late Latin Jac(o)mus, which also gave rise to Jaime, the regular form of the name in Spanish (as opposed to the learned Jacobo). See also Jack and Jackman. This is a common surname throughout the British Isles, particularly in South Wales.
Surname or Lastname
English
English : from a byname occasionally used for a younger son, i.e. the brother (Old English brÅðor) of someone important, or for a guild member (brother was used in this sense in Middle English).English and Irish : from the cognate Old Norse Bróðir, which was in use as a personal name, originally for a younger son.
Surname or Lastname
English and Scottish
English and Scottish : said to be a habitational name from Granson on Lake Neuchâtel. The first known bearer of the surname is Rigaldus de Grancione (fl. 1040). The name was taken to Britain by Otes de Grandison (died 1328) and his brother. They were among a group of Savoyards who settled in England when Henry III married a granddaughter of the Count of Savoy.
Surname or Lastname
English
English : variant spelling of Joslin.The Josselyn name appears in Black Point (now Scarborough, ME) before 1638, when the author John Josselyn came to visit his brother Henry, who was for many years a principal representative in eastern New England of the interests of the Mason and Gorges heirs, which were endangered by the Massachusetts Bay colony’s expansion into Maine. Their father was Sir Thomas Josselyn, of Torrell’s Hall in Willingale, Essex, England.
Surname or Lastname
English, German, French, and Jewish
English, German, French, and Jewish : from the personal name, Hebrew Yosef ‘may He (God) add (another son)’. In medieval Europe this name was borne frequently but not exclusively by Jews; the usual medieval English vernacular form is represented by Jessup. In the Book of Genesis, Joseph is the favorite son of Jacob, who is sold into slavery by his brothers but rises to become a leading minister in Egypt (Genesis 37–50). In the New Testament Joseph is the husband of the Virgin Mary, which accounts for the popularity of the given name among Christians.A bearer of the name Joseph with the secondary surname Langoumois (and therefore presumably from the Angoumois region of France) is documented in Quebec City in 1718.
Surname or Lastname
English
English : occupational name for a brothelkeeper; originally a feminine form of Hollier.
Surname or Lastname
English
English : habitational name from either of two places called Brotherton, in North Yorkshire and Suffolk; both are named with Old English brÅðor ‘brother’ or the Old Scandinavian personal name Bróðir + Old English tÅ«n ‘farmstead’, ‘enclosure’.
Surname or Lastname
English (chiefly Midlands and northern England, especially Yorkshire)
English (chiefly Midlands and northern England, especially Yorkshire) : patronymic from Hann or the byname Hand.Irish : shortened Anglicized form of Gaelic Ó hAmhsaigh (see Hampson 2).Irish : variant of McKittrick.Respelling of Scandinavian Hansen or Hansson.Jewish (Ashkenazic) : metronymic from the female personal name Hanna.A family by the name of Hanson were established in America by John Hanson, one of four brothers sent there by Queen Christina of Sweden in 1642. They were grandsons of an Englishman who had married into the Swedish royal family; he was descended from a certain Roger de Rastrick, who had lived in Yorkshire in the 13th century.
Surname or Lastname
English
English : variant spelling of Haynes.Two brothers of this name were captured in New England by the French; one was married at Ange-Gardien, Quebec, in 1710.
Surname or Lastname
English
English : variant of Holland 1.Americanized form of Norwegian Hovland.Howland was the name of three Quaker brothers, original settlers in Marshfield, MA. They were from Huntingdonshire, England. The eldest, John Howland (c.1593–1672) was a passenger on the Mayflower, servant to Gov. John Carver, who died in the first winter at Plymouth Colony.
Surname or Lastname
English
English : topographic name for someone who lived near a meadow or a patch of arable land, Middle English lee, lea, from Old English lēa, dative case (used after a preposition) of lēah, which originally meant ‘wood’ or ‘glade’.English : habitational name from any of the many places named with Old English lēah ‘wood’, ‘glade’, as for example Lee in Buckinghamshire, Essex, Hampshire, Kent, and Shropshire, and Lea in Cheshire, Derbyshire, Herefordshire, Lancashire, Lincolnshire, and Wiltshire.Irish : reduced Americanized form of Ó Laoidhigh ‘descendant of Laoidheach’, a personal name derived from laoidh ‘poem’, ‘song’ (originally a byname for a poet).Americanized spelling of Norwegian Li or Lie.Chinese : variant of Li 1.Chinese : variant of Li 2.Chinese : variant of Li 3.Korean : variant of Yi.Lee is a prominent VA family name brought over in 1641 by Richard Lee (d. 1664), a VA planter and legislator. His great-grandsons included the brothers Arthur, Francis L., Richard Henry, and William Lee, all prominent American Revolution legislators and diplomats.
Surname or Lastname
French
French : from the Old French personal name Germain. This was popular in France, where it had been borne by a 5th-century saint, bishop of Auxerre. It derives from Latin Germanus ‘brother’, ‘cousin’ (originally an adjective meaning ‘of the same stock’, from Latin germen ‘bud’, ‘shoot’). In the Romance languages, especially Italian, the popularity of the equivalent personal name has been enhanced by association with the meaning ‘brother (in God)’, and in Spanish the cognate surname is derived from the vocabulary word meaning ‘brother’ rather than from a personal name. The feminine form, Germaine, which occurs as a place name in Aisne, Marne, and Haute-Marne, is associated with a late 16th-century saint from Provençal, the daughter of a poor farmer, who was canonized in 1867.English : variant of German.
Surname or Lastname
English
English : topographic name for someone who lived by a grove or thicket, Middle English grove, Old English grÄf.English (Huguenot) : Americanized spelling of the French surname Le Grou(x) or Le Greux (see Groulx).North German form of Grob.North German : habitational name from any of several places named Grove or Groven in Schleswig-Holstein, which derive their name from Middle Low Germany grÅve ‘ditch’, ‘channel’. In some cases the name is a Dutch or Low German form of Grube.Altered form of German Graf.The surnames Grove and Groves are common mainly in the West Midlands. A Huguenot family who acquired the name Grove are descended from a certain Isaac Le Greux or Grou(x) or his brother. They fled from Tours in France in the late 17th century and settled in Spitalfields, London. Their children were known as Grou(x) or Grove; their grandchildren also used the form Grew; but their great-grandchildren, born at the end of the 18th century, were universally Grove.
Surname or Lastname
English
English : name for someone who was related to an important local personality, from Middle English maugh, maw ‘relative’, especially by marriage (from Old English mÄge ‘female relative’). In the north of England this term was used more specifically to mean ‘brother-in-law’.English : topographic name from Middle English mawe ‘meadow’. Some early forms, such as Sibilla de la Mawe (Suffolk 1275), clearly indicate a topographic origin, by reason of the preposition and article.English : probably also from a Middle English personal name, Mawe, Old English MÄ“awa, perhaps originally a byname from Old English mÇ£w ‘sea mew’, ‘seagull’ (compare Mew).
Surname or Lastname
Americanized form of North German, Norwegian, and Danish Brodersen, or Jewish Broderson.English
Americanized form of North German, Norwegian, and Danish Brodersen, or Jewish Broderson.English : perhaps a variant of Brotherton.
Surname or Lastname
English
English : variant of Freer 1.French (Frère) : from frère ‘brother’, used as a byname for the younger of two brothers.
Surname or Lastname
English
English : from Old French and Middle English frere ‘friar’ (Latin frater, literally ‘brother’). This was a status name for a member a religious order, especially a mendicant order, and may also have been a nickname for a pious person or for someone employed at a monastery.Americanized spelling of French Frère (see Frere).North German and Dutch : cognate of Friedrich.
Surname or Lastname
English and French
English and French : occupational name for a brothelkeeper, Middle English, Old French holier, hollier (a dissimilated variant of horier ‘pimp’, agent noun from hore, hure ‘whore’, of Germanic origin). It was probably also used as an abusive nickname.English : topographic name for someone who lived by a holly grove or conspicuous holly tree, from a derivative of Middle English holi(e), holin ‘holly (tree)’ (from Old English hold(g)n).
BROTH
BROTH
Boy/Male
Indian, Punjabi, Sikh
Offering; Sacrifice
Girl/Female
Arabic, Muslim
Attractive; Brave; Stream of Heaven; Princess
Boy/Male
Hindu
Surrender, Injuring
Girl/Female
Dutch Teutonic American Latin Shakespearean Spanish
Free.
Girl/Female
American, Australian, British, Chinese, Christian, Danish, English, French, German, Irish, Latin, Portuguese, Swedish
Prayer of God
Boy/Male
Gujarati, Indian
Time Lord
Male
Welsh
Variant spelling of Welsh Gethin, GETHEN means "dark, swarthy."
Girl/Female
Biblical
Burning, adoration.
Female
Egyptian
, a daughter of Rameses II.
Boy/Male
Shakespearean
Cymbeline' Son to Cymbeline, disguised under the name of Polydore, a supposed son to Belarius.
BROTH
BROTH
BROTH
BROTH
BROTH
adv.
Like a brother; affectionately; kindly.
pl.
of Brother
imp. & p. p.
of Brother
a.
Being one of two born at a birth; as, a twin brother or sister.
a.
Of or pertaining to brothers; such as is natural for brothers; becoming to brothers; kind; affectionate; as, brotherly love.
n.
A male person who has the same father and mother with another person, or who has one of them only. In the latter case he is more definitely called a half brother, or brother of the half blood.
n.
The brother of one's husband or wife; also, the husband of one's sister; sometimes, the husband of one's wife's sister.
n.
The whole body of persons engaged in the same business, -- especially those of the same profession; as, the legal or medical brotherhood.
n.
The state of being brothers or a brother.
pl.
of Brother
n.
A brothel.
n.
A brothel.
pl.
of Brother-in-law
n.
One who frequents brothels.
n.
The state or quality of being brotherly.
n.
A brother by one parent, but not by both.
v. t.
To make a brother of; to call or treat as a brother; to admit to a brotherhood.
n.
Lewdness; obscenity; a brothel.
n.
The brother of one's father or mother; also applied to an aunt's husband; -- the correlative of aunt in sex, and of nephew and niece in relationship.