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To immerse an item into a liquid for a period of time.

A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

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.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

Small, dark red beans that have a slightly sweet taste. They are available precooked in cans or dried, which require soaking to rehydrate.

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.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

A large dried bean that is round in shape, white in color and similar to a fava bean. Both a sweet albus and bitter albus variety of this bean seed are grown for consumption, however, the bitter if not soaked may be toxic.

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices.

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

A bean removed from the soybean pod, which has been soaked in a water-based solution, dry roasted, and salted or seasoned.

An olive that is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.