Cooking & Recipes Glossary: M

macaroni: A group of pastas that come in various compact shapes. Also called tubular pasta.

macaroon: Jewish cookies prepared for Passover; can be made from any nut.

macrobiotic: A type of diet that excludes all animal products (except seafood), refined sugars, tropical fruits, and vegetables from the nightshade (Solanaceae) family, such as tomatoes, potatoes, and eggplant. Related to the principles of Buddhism.

mandoline: A rectangular manual slicer. Usually used to slice vegetables.

marbling: The amount of fat in a cut of beef.

margarita: A cocktail consisting of tequila, orange liqueur, and lime or lemon juice.

marinade: A flavorful or seasoned sauce or liquid in which you soak food for a period of time.

marinate: To soak and season food in flavorful sauce or liquid.

Marsala: A wine produced in Sicily (among other locations) that’s used in cooking; only the higher quality wines are drunk.

masa harina: Flour made from corn dough that’s been dried and then ground into a powder.

matcha: A powdered green tea used in the Japanese tea ceremony and as a seasoning.

matzo: A flat, unleavened cracker-like bread served during the Jewish holiday of Passover.

meat thermometer: A thermometer that you pierce into a cooked piece of meat to check the meat’s internal temperature and therefore its doneness.

meringue: A thick, white foam made of whipped egg whites and sugar.

mesquite: A tree that produces bean pods, which can be dried and ground into gluten-free, low-glycemic flour. Also refers to the wood with a highly aromatic smoke used in cooking to flavor foods.

microwave: A type of small oven that cooks food by releasing microwaves into the oven body, which cause the water molecules in the food to rotate so rapidly that they vibrate, creating friction and heat.

mildew: A thin, furry, usually whitish coating or discoloration caused by a fungus, which grows on damp surfaces.

millet: A small, round gluten-free grain that has a mild, yet nutty flavor.

mince: To cut food into tiny pieces of random shapes.

mirin: A slightly syrupy, sweet cooking sake.

mise en place: A French term that refers to having on hand all the ingredients that you need to prepare a dish.

miso: Fermented soybean paste used to flavor soups and sauces.

molasses: A thick, usually dark-brown syrup produced when sugar or sorghum is refined.

Montina: A trademarked name (by a company called Amazing Grains) for Indian ricegrass, a bold-flavored grain that tastes like wheat but is gluten-free.

mortadella: Italian meat product consisting of seasoned pork that’s been beaten into a smooth, light, and airy purée. Cured by heat, this popular cold cut has small chunks of pork fat distributed throughout. Often seasoned with whole peppercorns or pistachios.

mousse: A chilled or frozen dessert made with whipped egg whites or cream, and flavoring.

muffin tin: A baking tray that has individual cups (usually 12) that you can fill with batter to create muffins or cupcakes.

multipurpose cooker: A pot that has heating elements embedded into the base so that the appliance cooks with direct heat; usually includes a dial-controlled thermostat.