Liquid Infusions

1. Measure slightly more liquid than your recipe calls for and pour it into a small saucepan. For example, if your recipe calls for 1/2 cup milk, cream or water, pour 3/4 cup into the saucepan; some of the liquid evaporates during the infusing process.

2. Add your flavoring agent to the saucepan; you may use as much or as little as you like, depending on your preference.

3. Bring the liquid to a simmer, then turn off the heat and cover the saucepan. If you're using a dairy product such as milk or cream, be cautious to ensure that it doesn't scorch or boil over. Be careful if you're using tea as a flavoring agent, because some teas can over-steep and become bitter.

4. Allow the liquid to cool to room temperature. Strain the solids out of the liquid with a fine-mesh sieve. If your infusion isn't as flavorful as you'd like it, repeat the process.

Sugar Infusions

1. Measure the desired amount of sugar for your recipe.

2. Layer the sugar with your flavoring agent in a resealable container, like a canning jar. For example, if your recipe calls for 1 cup sugar, pour 1/3 cup into the jar, followed by a layer of flavoring agents, and repeat. Tightly seal the jar to prevent the sugar from drying out.

3. Allow the sugar to absorb the flavor for at least one week, shaking the jar daily to evenly distribute the flavor. When the flavor is to your liking, strain the sugar through a fine-mesh sieve.