To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc., in liquid (usually hot) until the flavor is infused into the liquid.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Spiked Sweet Tea
- Rosemary-Citrus Grilled Swordfish
- Baked Cherry Tomatoes and Feta
- Coffee Sabayon
Related Content From Cooking Channel
- One-Step No-Churn Coffee Ice Cream
- Spaghetti alla Pescatora
- Wild Alaskan Salmon with Lamb Sausage, Manila Clams, Sugar Snap Peas, Fingerling Potatoes and Salsa Verde