To incorporate is to combine one thing into another so that it becomes part of a unified whole — in cooking, typically working liquid ingredients into dry ones (or vice versa) until no trace of separateness remains. Cake-making lives by incorporation: eggs beaten into creamed butter and sugar, flour folded into batter, each addition fully incorporated before the next. The word implies thoroughness — not merely mixed but absorbed, integrated. Food technologists use it for adding nutrients, flavours, or additives into products (iron incorporated into flour, probiotics into yoghurt). Whether in the bowl or the factory, incorporation is judged by uniformity: the perfect batter shows no streaks, the fortified food no hotspots.