Gastronomy Terminology (M)

Mallard :

A common, almost cosmopolitan, wild duck, Anas platyrhynchos, from which th ...

Marbling :

The streaks of intramuscular fat found in meat (especially beef) which add ...

Marinade :

A seasoned liquid, usually containing an acid, in which foods such as meat ...

Marinate :

To soak a food, usually meat, seafood, or vegetables, in a seasoned liquid ...

Meat :

1. The flesh (muscles, fat and related tissues) of animals used for food. 2 ...

Melba toast :

A very thin and very dry toast that is served with soups and salads.

Meringue :

Egg whites beaten until they are stiff and creamy, then sweetened. Primaril ...

Meuniére :

Fish or seafood sauteed and served in brown butter. Also, with sauce of but ...

Mezzaluna :

A crescent-shaped, single- or double-bladed chopping knife, with a handle o ...

Mignonette :

This is a term used to describe coarsely ground pepper used for au poivre p ...

Mirepoix :

[French] a mixture of chopped onion, carrot, and celery used to flavor stoc ...

Mise en place :

[usually in singular) (in a professional kitchen) the preparation of dishes ...

Mocha :

A coffee and chocolate mixture.

Monter au Beurre :

To whisk cold butter into a hot liquid to give the liquid a silky consisten ...

Mullet red :

This term is used to describe several families of important food fish. In g ...

Mussels :

Much less expensive than clams. Look for clean, not muddy, mussels. When st ...