Broth in the context of "Oden"

Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from 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 types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.

Risotto in Italy is often a first course (primo), served before a second course (secondo), but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.

Cell culture or tissue culture is the process by which cells are grown under controlled conditions, generally outside of their natural environment. After cells of interest have been isolated from living tissue, they can subsequently be maintained under carefully controlled conditions. They need to be kept at body temperature (37 °C) in an incubator. These conditions vary for each cell type, but generally consist of a suitable vessel with a substrate or rich medium that supplies the essential nutrients (amino acids, carbohydrates, vitamins, minerals), growth factors, hormones, and gases (CO₂, O₂), and regulates the physio-chemical environment (pH buffer, osmotic pressure, temperature). Most cells require a surface or an artificial substrate to form an adherent culture as a monolayer (one single-cell thick), whereas others can be grown free floating in a medium as a suspension culture. This is typically facilitated via use of a liquid, semi-solid, or solid growth medium, such as broth or agar. Tissue culture commonly refers to the culture of animal cells and tissues, with the more specific term plant tissue culture being used for plants. The lifespan of most cells is genetically determined, but some cell-culturing cells have been 'transformed' into immortal cells which will reproduce indefinitely if the optimal conditions are provided.

In practice, the term "cell culture" now refers to the culturing of cells derived from multicellular eukaryotes, especially animal cells, in contrast with other types of culture that also grow cells, such as plant tissue culture, fungal culture, and microbiological culture (of microbes). The historical development and methods of cell culture are closely interrelated with those of tissue culture and organ culture. Viral culture is also related, with cells as hosts for the viruses.

Hāshim ibn ʿAbd Manāf (Arabic: هاشم بن عبد مناف; c. 464–497), born ʿAmr (عمرو), was the great-grandfather of the Islamic prophet Muhammad and the progenitor of the ruling Banu Hashim clan of the Quraysh tribe in Mecca. At some point in his life before his father's death, ʿAmr chose for himself the name Hāshim, as it was the name God used for Abraham (ʿAmr was a Hanif, follower of the "religion of Abraham"). The narrations from Islamic hagiographists to explain this name change are varied: A narration suggests that ʿAmr was called Hashim because Hashim translates as pulverizer in Arabic. As a generous man, he initiated the practice of providing crumbled bread in broth that was later adapted for the pilgrims to the Ka'aba in Mecca. Another narration claims the name derives from the Arabic root Hashm, to save the starving, because he arranged for the feeding of the people of Mecca during a seasonal famine, and he thus came to be known as "the man who fed the starved" (Arabic: هشم الجياع).

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to 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 from thin to thick: some soups are light and delicate; others are so substantial that they verge on being stews. Although most soups are savoury, sweet soups are familiar in some parts of Europe.

Tang (/tɑːŋ/; simplified Chinese: 汤; traditional Chinese: 湯; pinyin: Tāng) is a Chinese surname. It is the 72nd surname in the Hundred Family Surnames of the Song dynasty and the 101st most common surname in China in 2013. The Tang family name traces its lineage from Tang of Shang, the first ruler of the Shang dynasty. In modern times the character can also mean "soup" or "broth". In Cantonese, the surname is pronounced Tong (in Jyutping), and in Hokkien, it is pronounced Thng (in Pe̍h-ōe-jī).

Tissue culture is the growth of tissues or cells in an artificial medium separate from the parent organism. This technique is also called micropropagation. This is typically facilitated via use of a liquid, semi-solid, or solid growth medium, such as broth or agar. Tissue culture commonly refers to the culture of animal cells and tissues, with the more specific term plant tissue culture being used for plants. The term "tissue culture" was coined by American pathologist Montrose Thomas Burrows.

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, carrots, potatoes, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.

Umami (/uːˈmɑːmi/ from Japanese: うま味, pronounced [ɯmami]), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.

People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Downstream processing refers to the recovery and the purification of biosynthetic products, particularly pharmaceuticals, from natural sources such as animal tissue, plant tissue or fermentation broth, including the recycling of salvageable components as well as the proper treatment and disposal of waste. It is an essential step in the manufacture of pharmaceuticals such as antibiotics, hormones (e.g. insulin and human growth hormone), antibodies (e.g. infliximab and abciximab) and vaccines; antibodies and enzymes used in diagnostics; industrial enzymes; and natural fragrance and flavor compounds. Downstream processing is usually considered a specialized field in biochemical engineering, which is itself a specialization within chemical engineering. Many of the key technologies were developed by chemists and biologists for laboratory-scale separation of biological and synthetic products, whilst the role of biochemical and chemical engineers is to develop the technologies towards larger production capacities.

Downstream processing and analytical bioseparation both refer to the separation or purification of biological products, but at different scales of operation and for different purposes. Downstream processing implies manufacture of a purified product fit for a specific use, generally in marketable quantities, while analytical bioseparation refers to purification for the sole purpose of measuring a component or components of a mixture, and may deal with sample sizes as small as a single cell.

Consommé (French: [kɔ̃sɔme] (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 remove fat and sediment. A later technique for clarification employs gelatin filtration. Consommés are most commonly made from beef or veal, but chicken, fish and game variants are recognised in French cuisine. They may be served on their own – hot or chilled – or be used as the basis of many soups, sauces and stews.

Ramen (/ˈrɑːmən/) (拉麺, ラーメン or らあめん, rāmen; [ɾaꜜːmeɴ] ) is a Japanese noodle dish. It is a part of Japanese Chinese cuisine. It includes Chinese-style 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 sliced pork (chāshū), nori (dried seaweed), lacto-fermented bamboo shoots (menma), naruto, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.

The origins of ramen can be traced back to Yokohama Chinatown in the late 19th century. While the word "ramen" is a Japanese borrowing of the Chinese word lāmiàn (拉麵), meaning "pulled noodles", the ramen does not actually derive from any lamian dishes. Lamian is a part of northern Chinese cuisine, whereas the ramen evolved from southern Chinese noodle dishes from regions such as Guangdong, reflecting the demographics of Chinese immigrants in Yokohama. Ramen was largely confined to the Chinese community in Japan and was never popular nationwide until after World War II (specifically the Second Sino-Japanese War), following increased wheat consumption due to rice shortages and the return of millions of Japanese colonial settlers from China. In 1958, instant noodles were invented by Momofuku Ando, further popularizing the dish.

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 is a cube about 13 mm (1⁄2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.

Menudo, also known as Mondongo, pancita ([little] gut or [little] stomach) or mole de panza ("stomach 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 callos or menudo. Similar dishes exist throughout Latin America and Europe including sopa de mondongo, guatitas, dobrada; trippa alla romana in Italy, or patsas in Greece.

Hominy (in Northern Mexico), lime, onions, and oregano are used to season the broth. It differs from the Filipino dish of the same name, in that the latter does not use tripe, hominy, or a chili sauce.