Share: Deglaze To add water, broth or wine to a pan in which food, usually meat, has been cooked to remove the browned drippings to make a rich gravy. Featured Recipes Chicken Paillards with Cherry Sauce & Parsley Rice A "paillard" is a slice of meat pounded very thin, then sauteed or grilled at high heat. This version works for a weeknight dinner or a standout for guests. —Lisa Speer, Palm Beach, Florida Related Tips Press Often called a cookie press. Used to extract cookie dough in decorative shapes. Drumstick The lower portion of the leg of chicken or turkey. Drizzle To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food.