Macerate - To add liquid to food, or an ingredient, such as sugar, that causes liquid to form, in order to soften and enhance flavor after it sets for a given amount of time. Usually used in reference to fresh fruits.
Glaze - The process of dipping or brushing, usually with a sugar-based liquid, to give flavor and a shiny finish to foods, such as roasted or grilled meats, fried pastries or baked goods.
Braise - To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.
Pit - To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.
Broil - To cook by direct heat. This may be done by placing the food under or over an open flame or heating unit.
Buttermilk - A sour milk that is made by adding microorganisms to whole milk.
Seasonings - Dry herbs and spices used to enhance the taste and appearance of food.
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