 Mace |
| A sweet spice with a warm flavor. Mace is made from the outer husk of the nutmeg, and has a very similar flavor. |
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| Macerate |
| To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid. |
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| Madeira |
| A wine named after the island where it's made, Madeira is a sweet, fortified wine often served as an after dinner drink. Madeira is also a very good cooking wine. |
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| Malt |
| A grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor. The powder may be used in making beer, vinegar, distilling liquor, and is an additive to many foods. |
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| Marinade |
| Brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor |
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| Marinate |
| To let food stand in a liquid that will add flavor and tenderize. |
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| Marjoram |
| An herb with a slight mint flavor, similar to sage or oregano. |
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| Marmalade |
| A citrus fruit condiment, similar to jam, which includes the fruit peel. |
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| Marrow |
| Soft tissue from the center of beef and veal bones |
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| Marzipan |
| A sweet paste made from ground almonds, sugar, and egg whites. |
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| Masa (matza, matzoth, matzo, matso, matzot, mazzot, motso, mozza) |
| A flour made from dried corn kernels which have been cooked in limewater, then left to soak overnight. The corn is ground while still wet. |
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| Mash |
| To crush a food until smooth and evenly textured. |
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| Mayonnaise |
| A rich salad dressing emulsified by whipping together eggs, oil, and vinegar |
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| Mead |
| A beverage made by fermenting water, honey, and yeast (or hops) with flavorings. Mead dates back to Biblical times, and was a popular drink in early England. |
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| Medallion |
| A small, round cut of meat, usually pork, veal, or beef. |
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| Melt |
| To dissolve or make liquid by heating |
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| Menu |
| The list of foods served or Bill of Fare |
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| Meringue |
| Egg whites and sugar beaten together to form a white frothy mass, generally used to top pies and cakes |
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| Mignon |
| Small pieces of beef tenderloin |
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| Mince |
| To chop food into small pieces, usually 1/8-inch or less. |
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| Mincemeat |
| A blended mixture of finely chopped cooked beef, currants, apples, suet, and spices |
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| Minestrone |
| A thick Italian soup made with vegetables, dried legumes, and pasta |
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| Mint |
| An herb with a fresh, peppery flavor. Mint is available fresh, dried, and as an extract. |
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| Minute Steak |
| A small, fairly thin, boneless sirloin steak |
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| Mirepoix |
| A mixture of fairly fine, diced vegetables such as carrots, onions, and celery. |
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| Mixed grill |
| A combination of any four broiled or grilled items, generally lamb chop, bacon, sausage, and tomato slices |
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| Mocha |
| A flavoring made of coffee and chocolate. |
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| Molasses |
| When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through. Light molasses comes from the first boiling, dark molasses from the second, and blackstrap molasses from the third. |
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| Mold |
| A metal form in which you can shape certain foods to make them look more attractive. |
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| Morel |
| A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor. |
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| Mornay sauce |
| A rich cream sauce with eggs and Parmesan cheese added |
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| Mortar and Pestle |
| A bowl and heavy, blunt instrument used to pulverize--or grind--herbs, spices, and other foods. |
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| Mousse |
| A frozen dessert made mainly with whipped cream, sweetening, and flavoring |
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| Mozarella |
| A fairly soft Italian cheese with a rubbery texture and is great to use in making pizza |
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| Mull |
| To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings. |
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| Mustard |
| A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it. |
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| Mutton |
| The flesh or meat of a mature sheep. |
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