Baste

Baste is a term used in cooking and sewing with distinct meanings. In cooking, to baste means to moisten meat or other foods during cooking by spooning or brushing liquid—such as pan juices, stock, wine, or melted butter—over the surface. The aim is to keep the meat moist, add flavor, and influence browning. A baster tool, a bulb syringe, or a spoon or pastry brush is commonly used to apply the liquid.

Liquid used for basting may be the cooked juices collected in the pan (drippings) or an additional preparation introduced during cooking. Basting is often used during roasting or grilling; frequent basting can help prevent drying, but excessive handling can lower oven temperature and slow browning. If basting liquids have touched raw meat, they should be heated to a boil before reuse or kept separate from raw portions to avoid contamination.

In sewing and needlework, baste refers to temporary stitches that hold fabric pieces in place before final stitching. Basting stitches are typically long and easily removed, used to check fit, align patterns, or secure hems. The thread for basting is often a contrasting color and a longer stitch length to facilitate removal. Basting is a common prerequisite to more permanent seams and can be applied by hand or with a sewing machine set to a long stitch.