Tempering

Tempering (chocolate), is a method of increasing the shine and durability of chocolate couverture.

Tempering (cooking), bringing meat to room temperature before cooking; or bringing food up to temperature slowly as in sous vide.

Tempering (spices), a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.