Whey cure is a process used to preserve and flavor meat by soaking it in a mixture of whey, salt, and herbs. There are several synonyms for the term "whey cure" in culinary practices, including brining, pickling, curing, and marinating. These techniques involve soaking meats or vegetables in a solution containing salt, sugar, and various spices to enhance flavor and prolong shelf life. Each technique offers unique benefits, such as tenderizing meat, adding complexity to flavor profiles, and preventing spoilage. Understanding these terms and their differences can help home cooks elevate their dishes and experiment with a variety of preservation methods.