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Macadamia: Queensland nut

Macaroni: Tubular pasta

Macerate: Soak fruit in liquor

Mackerel: A long, slender saltwater fish. The flesh is firm and fatty, with a distinctive savory flavor.

Mada: Japanese for Red snapper, red sea bream

Madiera: A fortified wine named after a Portuguese island

Maguro: Japanese for tuna

Mahi Mahi: Also called "dolphin fish." Although this fish is a dolphin, it is not a mammal. To avoid this confusion, this fish is moderately fat with firm, flavorful flesh.

Mai Tai: An alcoholic beverage made from light and dark rums, syrup, curacao, and orange and limejuices

Maitake: Japanese for hen of the wood

Makajiki: Japanese for striped marine, billfish, Marlin, Spearfish

Makisu: Japanese for rolling bamboo mat

Makogarei: Japanese for plaice, carrelet, flatfish

MameKogi: Miso made from soybeans.

Managatsuo: Japanese for silver pomfret

Manaita: Japanese for cutting board, cooking board

Manboh: Japanese for ocean sunfish

Manhattan: An alcoholic beverage made with bourbon or blended whiskey mixed with sweet vermouth and garnished with a maraschino cherry.

Maple Syrup: A syrup made by boiling the sap of certain trees.

Margarita: An alcoholic beverage containing tequila, triple sec, and lime juice

Marinade: Medley of ingredients to flavor food.

Marjoram: A culinary herb from the mint family with a mild, sweet sagelike flavor.
Marsala: This is Italy's most famous fortified wine.

Marshmallow: An American confection made from sugar gelatin, corn syrup, gum arabic, and flavoring. Some add egg whites for additional fluffiness

Martini: An alcoholic beverage made with gin and vermouth, then garnished with a green olive or a lemon twist

Masking: The act of icing or frosting a cake.

Masu: Japanese for trout, Salmon trout

Mategai: Japanese for razor shell

Matsutake: Japanese for Matsutake mushroom

Measurements for recipes: liquid and dry

Meat Tenderizer: A powder composed chiefly of "papain," an enzyme extracted from papayas.

Mebachimaguro: Albacore, big eye tuna

Mebaru: Japanese for gopher (rock cod), rock fish

Megochi: Japanese for bigeyed flathead

Mejina: Japanese for largescale blackfish

Mekajiki: Japanese for swordfish

Menuke: Japanese for rockfish, ocean perch, rosefish

Meringue: A light and frothy product created by beating egg whites and sugar

Mesclun: Refers to the mixture of delicate leaves and herbs in salads.

Milanaise: Dipped in egg and flavored breadcrumbs, then fried in butter.

Milkfish: An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use it for making fish cakes and sashimi. Also called "awa."

Milkshake: An American beverage consisting blended milk, ice cream, and flavorings.

Milliliter: Measuring volume in metric format, abbreviated as mm.

Minamimaguro: Japanese for southern bluefin tuna

Mint Julep: A cocktail composed of fresh mint, bourbon, and crushed ice.

Mirepoix: A combination of dice aromatic vegetables (onion, carrot, celery) used in stocks, soups and sauces, traditional French also use dice ham and fresh bacon.

Mirin: Japanese for sweet rice wine for cooking

Mirugai: Japanese for geoduck, giant clam, norseneck clam, gaper

Miseenplace: Where the ingredients required for a recipe are placed out in a convenient or designated fashion.

Miso: A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.

Misoshiru: Japanese for miso soup

Mocha: A hot coffee-and-chocolate beverage.

Molasses: A thick brown syrup that is separated from raw sugar during the refinement process.

Mole: A rich, dark reddish-brown Mexican sauce that is often served over poultry

Momijioroshi: Japanese for grated radish with red pepper

Monkfish: This large low-fat, firm-textured salt-water fish has a mild, sweet flavor similar to lobster. Sometimes referred to as "poor man's lobster." Also called "Angler," "Lotte," "Belly-Fish," "frogfish," "Sea Devil," and "Goosefish."

Monosodium Glutamate: this natural white flavor-enhancing amino acid was isolated from seaweed in 1908. Some people experience allergic reactions producing dizziness, headache, facial pressure, etc.

Moochim: A Korean-style dried fish with soy sauce.

Moroko: Japanese for willow shiner

Mothersauce: Refers to the five main sauces where all other sauces are derived from, they are: brown sauce or demi-glace; white sauce or bechamel; red sauce or tomato; butter sauce or hollandaise; blond sauce or veluté.

Moyashi: Japanese for beans sprout

Mugi Kogi
: Miso made from wheat.

Mullet: This term is used to describe several families of important food fish. In general, they are saltwater fish with a moderate to high fat content and flesh that is tender, white, and firm textured. They have a sweet, nut-like flavor.

Murasaki: Japanese for soy sauce

Muscatel: A strong sweet wine made from the muscat grape.

Muskellunge: A freshwater pike that averages between 10 and 30 pounds. Some specimens, however have reached 60 pounds and up to six feet in length.

Mussel: A bivalve mollusk with worldwide distribution. There are salt and freshwater varieties. The thin shell means there is more meat compared to the same weight of clams or oysters. The yellow meat has a sweet and delicate flavor.

Mustard: Any of several culinary herbs grown for its acrid seeds.

Mutsu: Japanese for Japanese bluefish

Muttonfish: A marine fish of the eelpout family found mainly in the Pacific. The flesh is sweet and white and contains very few bones. Also called "ocean pout."

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