Sediment is the unwanted solid particles that settle at the bottom of liquids. In beverages it may be yeast in bottle-conditioned beer, tartrate crystals in wine, pulp in unfiltered juice, or spice particles in a sauce that has stood. Some sediment is natural and harmless, even a sign of minimal processing, and is dealt with by decanting or shaking. Some signals trouble: sediment in supposedly clear stock suggests poor straining, and unexpected deposits in canned goods warrant suspicion. Filtration, centrifugation, and fining remove sediment commercially, while at home a careful pour leaves it behind. The cook’s judgement is knowing which sediments to embrace, which to strain, and which to treat as a warning.