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Any substance used to make cooking utensils or equipment that does not change the color or taste when exposed to acidic foods.

A pan or bowl made of non-porous material the does not alter or add a flavor to or change the color of a food being prepared.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.