Made brown in color; cooked until the surface turns brown (as in cooking), or naturally having a brown color.
From 'brown' plus '-ed,' either as past tense of the verb 'to brown' (a cooking technique) or as an adjective describing something made or colored brown.
In cooking, 'browning' is chemistry—the Maillard reaction creates the delicious crust on meat and the rich flavors of caramelization, turning plain food into something delicious!
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