drizzle
DRIZ-uhl
/ˈdrɪzəl/
To pour a liquid in a very thin, fine stream over food; (as a noun) a light, fine rain or a thin stream of liquid.
Implies a delicate, decorative, or controlled application of liquid, rather than pouring heavily or splashing.
The story behind the word. The word 'drizzle' began as a description of weather, specifically a very light, misty rain that falls in tiny, closely spaced drops. Over time, creative cooks adopted the word to describe the action of pouring thin, decorative threads of glaze, honey, or chocolate over finished dishes.
Word relationships
- pour: 'Pour' implies a continuous, often heavy flow of liquid, whereas 'drizzle' is a very fine, thin, and controlled stream.
- trickle: 'Trickle' describes a slow, natural flow of liquid in drops, while 'drizzle' in culinary terms is an intentional, active motion of decorating.
- pour: 'Pour' is the opposite in terms of volume and speed, representing a heavy, unrestricted flow.
Commonly confused with
- sprinkle: 'Sprinkle' is used for dry, powdery, or small solid particles (like sugar or sprinkles), while 'drizzle' is strictly for liquids.
Word family
- drizzling (verb/adjective): Raining lightly, or the act of pouring in a fine stream.
Collocations
- drizzle chocolate
- drizzle honey
- light drizzle
- drizzle over
Example sentences
- "Just before serving, drizzle a thin stream of warm caramel sauce over the vanilla ice cream." Finishing a dessert.
- "A cold drizzle began to fall, dampening the cobblestone streets of the old town." A description of weather in a novel.
Memory hook
A DRIZZLE of honey looks like tiny raindrops falling slowly from a spoon. Drizzle is a tiny, delicate drop-by-drop pour.
When not to use
Do not use if you are adding a large volume of liquid quickly; use 'pour' or 'dump' instead.
Fun facts
- In professional pastry kitchens, drizzling is often done from a paper cone called a 'cornet' to achieve lines of chocolate that are less than a millimeter thick.
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