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The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.

baste, barbecue pot and brush,

A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

A pureed spread made from black olives, anchovies, capers, olive oil, and at times is seasoned with garlic and herbs.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

Butter that has been blended with herbs and other seasonings. It can be used as an ingredient for various dishes such as a stuffed chicken breast in which ingredients including the herb butter are stuffed into a split breast and baked.

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.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.