The technique of moving a utensil, such as a spoon or whisk, in a circular or figure-eight motion through food to combine ingredients, distribute heat evenly, and prevent sticking, scorching, or lumps. Gentle stirring suits delicate mixtures like scrambled eggs or custards, where overworking can break the texture, while more vigorous stirring suits thicker preparations like risotto or polenta that need constant motion to release starch evenly. It is distinct from folding, a gentler technique used to combine airy mixtures like whipped egg whites into a batter without deflating them, and appears across nearly every cuisine, from wok-tossing in Chinese cooking to whisking sauces in French technique.