What is an emulsification in cooking?

An emulsification in cooking refers specifically to the process of combining two liquids that typically do not blend together, such as oil and water. This is achieved by thoroughly mixing these liquids with the help of an emulsifying agent, such as egg yolk or mustard, which helps stabilize the mixture. Emulsification is an essential technique in many recipes, including salad dressings, mayonnaise, and sauces where a smooth and cohesive mixture is desired.

The other options highlight techniques that are important in cooking but do not pertain to emulsification. Baking involves the application of dry heat, boiling refers to cooking ingredients in hot water, and grilling involves cooking food over open flames. These processes do not involve the blending of unmixable liquids, which is the heart of emulsification.