baster

A baster isn't someone who deceives you—though it sounds like it could be. It’s a kitchen utensil used to moisten foods during cooking. Think of roasting a turkey: as the bird cooks, juices collect in the pan, and you can draw them up with a baster then drizzle or brush them back over the meat to keep it tender and flavorful. You might even hear "baste" used as a verb with the same idea—applying liquid while cooking. In tailoring, a baster can also mean a person or technique that temporarily stitches fabric together with loose running stitches before final sewing.

The word "baster" has two main meanings, one culinary and one related to tailoring, both centered on preparation. Most commonly today, it refers to a kitchen tool used to draw up and sprinkle liquid over food as it cooks—usually meat or poultry. This process, called basting, helps keep food moist, adds flavor, and can create a glossy finish. A typical baster has a squeezable bulb or pump, tubing to collect liquid such as broth or melted butter, and a nozzle for spraying or drip-coating.

Beyond the kitchen, the term also appears in textiles. In this context, a baster is a person or tool used for "basting"—making long, loose stitches to hold fabric in place temporarily before final seams are added. Those stitches are useful during fitting and can be removed or replaced once the garment is finished. So whether you are preparing a holiday roast or shaping a suit, the baster is all about helping the final result come out right.