Brining is a process used in cooking, similar to marination, in which an individual submerges food in brine, or salt water. Brine may have sugar, spices or other flavoring agents added to enhance the flavor of the food, usually meat.
Brining can last anywhere from a few minutes to a few days. It is important to take care to keep meat refrigerated while brining, as spoilage and foodborne illness can result from improperly stored meat. Brining makes meat moister by allowing its cells to take on and retain more moisture through the processes of osmosis and denaturing. Some cheeses periodically undergo brining during production to impart additional flavor.