A GLOSSARY OF FLAVOR ENHANCERS FOR FLAMING FOODS
Dry rub: A mixture of dry ingredients, such as spices and herbs, ``rubbed in'' before cooking.
Paste: Like a dry rub, only wet; sometimes called a slather.
Marinade: Various herbs and spices added to an acid-and-oil liquid in which meat or fish is ``steeped'' for flavor before cooking. Fish should be marinated for no more than 1/2 hour; meats can go much longer, though be sure to cover and refrigerate.
Baste, mop, glaze: Sauces brushed on during cooking, some of which may be reserved for extra sauce after cooking.
Sauces, butters, dressings: Various flavored liquids or salsas that go on or accompany the food after it has been cooked.