To clarify is to make a liquid clear and pure, usually by removing suspended particles through settling, filtration, or fining. In the kitchen, stocks are clarified by simmering with egg whites that trap impurities in a raft, yielding crystal-clear consommé; fruit juices are clarified by filtration or enzymatic treatment for a sparkling appearance. The process is cosmetic as well as technical, since clarity signals refinement in fine dining and commercial beverages. Clarification must balance purity against flavour, as aggressive filtering can strip desirable compounds along with the haze. It is a core technique of classical and modern cookery.