Brine

The term brine refers to a solution of water and Sodium Chloride -- table salt. Brine's boiling point is higher than pure water, and its freezing point is lower.

Recipes advise boiling some ofoods, like pasta, in salted water, to exploit that higher boiling point. Brine's lower freezing point is also useful, in food preservation and food preparation. Packages containing frozen brine can keep frozen foods frozen, when packed together, as the brine packages melt first. As the brine packages melt they keep the adjacent food below its melting point.