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A type of cherry that has been colored red or green and is soaked in flavored sugar syrup. Maraschino cherries are available as either a bright red cherry that has an almond flavor or a bright green cherry with mint flavoring.

The fermentation of uncrushed, whole bunches of grapes in a carbon dioxide soaked atmosphere. The bottom layer of grapes is crushed in the vat by the upper layers of grapes.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A wine produced from the fermentation of rice that is soaked in water. It is available in Asian markets, but a medium-dry sherry can be substituted if rice wine is not readily available.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.

Pepper berries that are the same as the black peppercorn, except that they have been ripened longer and then soaked in a water solution before removing the black outer hull.

A variety of cheese that comes from the alpine countryside of northeastern Italy. Made from cow's milk, Langrein Cheese is produced in a region where Lagrein grapes are grown to make Lagrein wine.

Gourmet oil infused with the flavor from white or black truffles (a rare fungus that grows underground) that have been soaked in olive oil.

A liquid, such as vinegar, wine or oil, with spices or other flavorings added to it, which is made for the purpose of soaking a food in it to add flavor or to tenderize.

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

A beverage made by the process of brewing. Beverages such as coffee and tea are brewed with infusion.

Codfish that has been salted and dried for preservation. It is popular in Portugal, Spain and France.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A sweet dessert pastry that originated in Greece and other Eastern Mediterranean countries. It is made with layers of phyllo (filo) pastry, nuts, and spices and is soaked with honey and lemon syrup.

A medium sized purple or purplish-black olive grown in southern France that contains firm textured meat.

Also referred to as city hams, brine-cured hams are cuts from the hind leg of a hog. The hams are cured by soaking or injecting the meat with a brining solution.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A liquid flavoring derived from a vanilla bean grown in the pod of a plant that is a member of the orchid family.

A marine animal with an umbrella shaped, gelatin-like body with long tentacles that is popular in Asian cooking.