What is the term used for the practice of moistening food with juices during cooking?

The practice of moistening food with juices during cooking is referred to as basting. This technique enhances the flavor and moisture of the food, particularly meats, by applying a mixture of juices, fats, or marinades over the surface while cooking. Basting helps prevent the food from drying out and can also create a more appealing appearance and richer flavor profile.

Marinating involves soaking food in a seasoned liquid prior to cooking, which is different from basting, as it is done to infuse flavor rather than to maintain moisture during the cooking process. Seasoning typically refers to adding salt, herbs, or spices to enhance flavor, while glazing involves applying a shiny coating, usually sweet or savory, to the food to improve texture and appearance. Basting specifically focuses on the act of moistening food throughout its cooking duration, making it a pivotal technique in culinary practices.