To Glaze is to Coat.
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Culinary Uses

In the Culinary world, a Glaze is a substance that provides a coating to an item or ingredient. Glazes can be glossy, sweet, savory etc. depending on the methods and Glazes employed.

Glazes are typically applied by dipping, dripping or brushing the item to be coated with a Pastry Brush. Less typically, they can immersed, or mixed, with the Glazing Agent, the substance that provides the Glaze, in a hot pot or pan.

Basic culinary Glazes include Egg Whites and basic Sugar Icings which can be as simple as water and Powdered Sugar.  Other Glazes can come from fruit. Savory Glazes can be prepared from Reductions. Occasionally even edible waxes are used for Glazing.