To pour in, as a liquid; to pour (into or upon); to shed.
To steep in water or other fluid without boiling, for the propose of extracting medicinal qualities; to soak.
To brew in hot water or other liquids to extract flavor.
To steep in a liquid in order to extract juices. The resulting drink is called an 'infusion'.
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid ... more on infuse here
To steep herbs or other seasonings in (usually hot) liquid until the cooled liquid has absorbed the flavor.
To extract flavours into a liquid by steeping.
undergo the process of infusion; "the mint tea is infusing"
let sit in a liquid to extract a flavor or to cleanse; "steep the blossoms in oil"; "steep the fruit in alcohol"
the process of steeping foods in liquid to extract their flavor
To flavor a liquid by heating it with aromatic ingredients (like spices) and letting it sit to allow the flavor to develop over time.
To permeate. A garlic-infused olive oil would be permeated throughout with garlic flavor.
To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.
To boil herbs or other flavorings with a liquid, teas are good examples
to steep herbs and other flavorings in boiling liquid. Coffee and tea are examples, and so is milk steeped with vanilla bean.
The process of adding a flavor to a hot liquid medium (i.e. tea) or a cold liquid medium ( i.e. herb oils or vinegar). Infusing can sometimes also pertain to adding a flavor to a solid ingredient ( i.e. vanilla sugar).