Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.

Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.

Gherkin - Very young pickling cucumbers that are packed in brine.

Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.

Reconstitute - To restore condensed or concentrated foods to their original strength with the addition of liquid, usually water.

Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid.