In chemistry, the interaction between a molecule and a receptor for that molecule. Although the molecules float onto and off the receptor, there are chemical and electrical attractions between a specific molecule and its receptor so that there is a much higher probability of the receptor being occupied by its proper molecule than by other molecules, binders.
In the realm of culinary arts, the act of adding binding agents such as flour, eggs, or milk to a mixture is commonly known as “to bind.” This process serves to amalgamate all the ingredients together, creating a cohesive mixture that holds together effortlessly. Whether you’re whipping up a batter for cakes, meatballs, or any other delectable creation, the act of binding is an indispensable step that ensures the dish reaches its full potential.