Linked from

The 9 pages that link to Glaze, each with the reason it gives.

• PotteryRelated: Glazes seal surfaces and add colors or finishes, while requiring compatible firing conditions.

• Soy sauceNarrower topic: Reduced or sweetened soy sauce can coat food as a savory glaze.

• StonewareRelated: Glaze adds a surface layer; stoneware can be impervious even where its body is unglazed.

• TerracottaCompared with: Terracotta is unglazed; a coating can alter its appearance and water resistance.

• EarthenwareRelated: A glaze seals earthenware’s pores and can add color or decoration.

• JellyRelated: Warmed jelly can coat pastries and fruit with a smooth, glossy finish.

• MarmaladeRelated: Marmalade can be heated and used to coat roasted meats or baked goods.

• Studio potteryRelated: Glaze recipes and application give studio potters a distinctive range of surfaces.

• Balsamic vinegarCompared with: Commercial balsamic glazes may contain thickeners and sweeteners rather than being aged vinegar.