Basting is a cooking technique where liquid, such as melted fat, juices, or marinade, is spooned or brushed over food, typically meat, while it cooks. The primary purpose of basting is to keep the surface of the food moist, enhance flavor, and promote even browning. This technique is often used when roasting or grilling, with common basting liquids including pan drippings, butter, or a seasoned sauce.
The word "baste" comes from the Old French "bastir," meaning to sew or construct, with its culinary use emerging in the 14th century to describe the act of applying moisture to food during cooking.