To drizzle is to pour a liquid or semi-liquid ingredient in a thin, controlled stream over a dish, rather than pouring it in bulk or spreading it with a utensil.
Cooks drizzle with a spoon, squeeze bottle, or dedicated drizzle bottle, using anything from sauces and dressings to melted chocolate, honey, or flavored oils. A drizzle is typically a finishing touch rather than a main component of a dish: it can add a decorative pattern, a burst of complementary flavor, a textural contrast (a crisp balsamic reduction over a salad), or a final note of richness (olive oil over roasted vegetables).
The technique is common in both restaurant plating and home cooking. It differs from a drop, which places a small, discrete portion of an ingredient rather than a continuous thin stream.