Glaze

Glazing means brushing or coating food with a thin, often shiny liquid so that it sets into a glossy, flavorful finish. The mixture can be sweet or savory: a beaten egg wash on bread, a reduction of stock and butter on vegetables, warmed apricot jam on a fruit tart, or a honey-mustard blend on ham. As the coating dries or caramelizes with heat, it forms an attractive sheen and a concentrated layer of taste on the surface.

Cooks glaze both to improve appearance and to add flavor or seal in moisture. Brush a beaten egg over dinner rolls before baking and they emerge deep golden and glossy instead of pale and dull. For carrots, simmer them with a little butter, sugar, and water, then let the liquid cook down until it clings and shines. Apply most glazes near the end of cooking so sugary coatings do not scorch before the food is done.