Matzo - a type of thin unleavened bread special to the Passover feast celebrated by the Jews. It resembles a cracker. Also, unleavened dumplings.

Mayonnaise - a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.

Mead - an alcoholic drink of fermented honey and water.

Measuring cups, dry - vessels, usually made of plastic or metal, with a handle and a rim that is level with the top measurement specified; used to measure the volume of dry substances and are generally available in a set of 1/4, 1/3, 1/2, and 1-cup capacities; metric measures are also available.

Measuring cups, liquid - vessels, usually made of glass, plastic or metal, with a handle and a spout that is above the top line of measurement; specifically used to measure the volume of a liquid and are generally available in 1, 2, and 4-cup to 1-gallon capacities; metric measures are also available; also know as glass cup measures.

Meat - 1. The flesh (muscles, fat and related tissues) of animals used for food. 2. The edible part of nuts.

Medallion - a small, coin-shaped slice of meat or fish.

Melba Toast - thin slices of bread baked slowly until crisp. Named for the coloratura soprano, Dame Nellie Melba, who was the toast of international society early in 21st century.

Melon - a member of the gourd family Cucurbitaceae; grown on vines worldwide, these fruits generally have a thick hard rind, many seeds and a sweet juicy flesh; there are two principal types: muskmelons and watermelons.

Melt - to liquefy by heat.

Meringue - a mixture of egg whites beaten with sugar and baked into cookies or used as a pie topping. The addition of sugar to a meringue is critical; poured in too quickly, the meringue will fall and will not be usable.

Meunière - French for literally, “in the style of the miller’s wife”, dusted with flour and sautéed in butter.

Mexican Corn Truffle - A nickname for Huitlacoche (also spelled cuitlacoche) a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.

Microwave Cooking - a heating method that uses radiation generated by a special oven to penetrate the food; the raidiation agitates water molecules in the food, creating friction and heat; this energy then spreads throughout the food by conducting (and by convection in liquids).

Microwave Oven - a specially constructed and wired oven that cooks with microwaves, a form of electromagnetic radiation used in radar and telecommunications. Microwave ovens tenderize foods more rapidly than conventional cooking instruments.

Mignonette - coarsely ground white or black pepper.

Mille-Feuilles - literally, “a thousand leaves”, this is the flaky pastry the Middle East introduced into European cuisine, layered with cream, and topped with jam and icing.

Milt - the reproductive gland of a male fish, also known as soft roe.

Mimosa - a garnish of grated hard-boiled egg yolks, named for the tree flower that is a spry of tint yellow fluffy balls.

Mince - to cut or chop food into very small pieces; smaller than chopped.

Mincemeat - a preserve of chopped apples, suet, dried fruits, candied peel, sugar, spices and brandy or rum. It is matured for a month or more and used in holiday pies and in some recipes for fruitcake.

Minestra - Italian; a thick soup of meat and vegetables.

Minestrone - a minestra with pasta.

Mint - herb used in Middle Eastern and Indian cooking. In the West, commonly used to make tea as well as a sauce served with lamb roasts.

Minute Steak - a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it.

Mirepoix; Mirepois - French term for a mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.

Mise en place - A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Mix - to combine ingredients into a uniform mixture with a stirring motion.

Mixed Grill - a combination of grilled meats, such as liver, steak and bacon garnished with tomatoes and mushrooms. It is usually served with fried potatoes.

Mocha - a rich coffee originally grown in Mocha, Yemen. The beans are almost without bitterness in the best grades. Mocha also describes a combination of chocolate and coffee used to flavor cakes and candies.

Mode, à la - literally “in the mode”. Meats à la mode are braised with vegetables and served with gravy. In the United States, à la mode usually refers to food topped with ice cream.

Molasses - a thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.

Mold, to - to shape food, usually by pouring the liquefied food into a mold. When the liquid is cooled it will retain the shape of the mold.

Monosodium Glutamate (MSG) - an amino acid derived from gluten of soybeans. Used in Oriental cooking to improve the flavor of a dish that has not come up to par.

Monterey Jack cheese - Originated in Monterey, California, thus the name. It is also called California Jack or simply Jack cheese. It is a member of the Cheddar family and is a mild, white cheese aged only three to six weeks. The texture of Monterey Jack cheese depends on the type of milk used. If whole milk is used, the cheese will be semi-soft; if skim milk is used, it will be harder and can be used for grating. It has a mild, somewhat bland flavor. It has good melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño pepper, black pepper, garlic, vegetable and dill.

Morel - a small, very tasty mushroom.

Mornay - white sauce with egg, cream, and cheese added.

Mousse - a molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe).

Moussaka - a traditional dish of the Balkan peninsula, and generally known as Greek. There are many variations, but all are layered casseroles of vegetables and ground meat. A good example is a combination of eggplant with tomatoes and lamb.

Mousse - a dish usually based on beaten egg whites and yolks, baked into a savory or a sweet. A mousse can be a puree of meat, poultry, fish or vegetables, served hot or cold. As a dessert it is an extra-light pudding flavored with fruit, lemon or chocolate, and served warm or cold with or without cream.

Mousseline - a sauce with whipped cream added. The name for small molds of poultry, game fish and shellfish and cream, served hot or cold.

Muddler - a thick rod used to crush and mix fruit and sugar in drinks. Also, used to free the bubbles in champagne.

Muffin - a drop batter baked in individual pans and served as a quick bread.

Mulled Wine - Wine, usually red, that is heated, but not boiled, with sugar and spices, such as cinnamon stick, ground mace and whole cloves.

Mulligatawny - English version of chicken or lamb soup served with rice. The original is Indian.

Mush - a cooked cereal made by boiling cornmeal. Best served with melting butter and a little sweet syrup.

Mushroon - any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.

Mustard - any of several species of a plant that is a member of the cabbage family; the seeds are used for a spice and the leaves are eaten as vegetables.

Mussels - edible mollusks found under seaweed clinging to the rocks by the seashore. Like other shellfish, mussels are subject to a condition called “red tide”, which occurs in some spring seasons and renders the shellfish poisonous. Therefore, before harvesting mussels, check with the local authorities to be sure they are safe.

Mutton - meat of the mature sheep, that is 1 year to 18 months old. The meat is a darker color than lamb, and strongly flavored.