To moisten food while cooking by spooning, brushing, or squirting liquid over it, typically pan juices, melted butter, or marinades. This technique prevents drying and adds flavor during roasting or grilling.
From Old French 'baster' meaning 'to moisten' or 'to soak'. The technique has ancient origins in spit-roasting, where cooks would continuously moisten large cuts of meat to prevent them from drying out during long cooking processes.
Basting is like giving your food a spa treatment while it cooks—the repeated moisture applications create steam that keeps surfaces from over-browning while carrying flavors deep into the meat. However, constantly opening the oven to baste can actually extend cooking time and create uneven temperatures!
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