glaze, translucent layer that coats pottery to give the surface a finish or afford a ground for decorative painting. Glazes—transparent, white, or colored—are fired on the clay. Of the various artificial mixtures used for glazes, that for whiteware contains borax and lead, whereas a salt glaze is used for stoneware. No lead is used for porcelain. The coloring agents are oxides of different metals. In the 16th and 17th cent. glazes were also used in painting to enhance the luminosity of oil or tempera colors. Titian and Rembrandt were especially adept at glazing techniques.

Food Glossary
Glaze

A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or Aspic, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An Egg Wash brushed on pastry before baking to add color and shine is also called a glaze. Glaze v. To coat food with a thin, liquid, sweet or savory mixture that will be smooth and shiny after setting.