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Twine, in the culinary context, generally refers to kitchen twine or cooking string, an indispensable utensil in the preparation of various recipes. It is a type of thin and resistant cord, usually made of cotton or natural fibers, designed to tie and hold foods together during cooking, such as in the case of stuffed meat cuts, poultry, or sausages.

Origin: The use of kitchen twine has a long tradition in world gastronomy, being a practical tool to ensure even cooking and preserve the shape and juiciness of foods. Its use has become especially popular in European cuisine, although it is now common in multiple culinary cultures.

Properties: Kitchen twine is made to withstand high temperatures without burning easily or releasing toxic substances, unlike other types of common strings or threads. It is resistant to moisture and does not alter the flavor of foods, making its use safe and efficient for various culinary techniques such as braising, roasting, or boiling.

Synonyms in Spanish from Latin America: It is commonly known as cordel de cocina, cuerda para atar alimentos, or simply hilo para atar carnes in different Latin American countries.