What is “deglazing” in cooking?

Deglazing is a culinary technique that involves adding liquid to a hot pan in which food has been cooked, specifically to help dissolve the flavorful browned bits that are stuck to the bottom. These browned bits, known as fond, are a result of the Maillard reaction, which occurs when proteins and sugars in food caramelize as they are cooked. By adding a liquid—such as broth, wine, or vinegar—chefs can loosen these bits and incorporate their deep, rich flavors into sauces or gravies.

This technique not only enhances the taste of the finished dish but also ensures that no flavorful components are lost during cooking. The process typically follows the cooking of meats or vegetables, allowing the cook to create a complex, savory reduction that can elevate the overall flavor profile of the meal.