Water

Water is a clear, colorless, and odorless liquid. It has a clean, neutral taste, dissolves salts and sugars, and transfers heat efficiently in cooking. Cooks use it to boil, steam, poach, braise, and dilute sauces, and it forms the base for stocks, soups, brines, and beverages; common forms include tap, filtered, spring, and distilled.

Humans have sourced cooking water from wells, springs, rivers, and rain across every cuisine; modern kitchens rely on municipal treatment, filtration, and bottled sources. Regional mineral content shapes bread baking, tea and coffee extraction, and brewing styles.