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."