24143228 - how fresh are the milkshakes

mace – lacy outer covering of nutmeg, used to enhance flavour

macerate – to soften fruit by soaking in liquid

mackerel – firm-fleshed ‘oily’ sea fish

magret – (Occitan French) boneless breast of the moulard duck which has been force fed to produce foie gras

Maid of honour –  small almond-flavoured custard tart, traditionally made with a lemon curd and cream cheese filling

Maillard reaction –  a complex chemical reaction at heat between amino acids and reducing sugars

mai tai – (Tahitian: maita’i, “good”) alcoholic cocktail made from golden rum, orange Curaçao, sugar syrup and orgeat syrup

Malbec – red grape variety, mostly used in Argentinian wines in recent years

Manchego – sheep’s milk cheese from the Mancha region of Spain

mandoline – manual vegetable slicer (“mandolin” is the musical instrument)

mantecato – (Italian: “creamed”) cooked until creamy, eg the action of beating butter and Parmesan into risotto

marble – to gently blend two foods (or colours) to create a pattern, usually cake or chocolate

marbling – fat deposited within muscle tissue in a cut of meat, eg a high-quality steak will have a lot of marbling

Margarita – tequila-based cocktail

marinade – seasoned liquid or paste for flavouring and tenderising raw meat, game, poultry and fish

marinate – to soak food, eg meat or fish, in a marinade, to tenderise and add flavour

marjoram – savoury herb used to season dishes, especially in Mediterranean and Middle Eastern cuisine. Similar (and related) to oregano and synonymous in some cultures (where marjoram is called “sweet marjoram” or “knotted marjoram” to distinguish it from its relatives)

Marmite – brand name for yeast extract, a by-product of the brewing industry, used as a savoury spread or as a meat stock substitute

marquise – a rich chocolate dessert made with dark chocolate, butter, sugar, cocoa powder, eggs and cream.

marrow – a member of the squash family, along with melon and cucumber. It’s a courgette (zucchini) that’s been allowed to mature before picking.

Marsala – fortified wine produced in the region of the city of Marsala in Sicily, Italy.

masala – (Hindi) spice mix, eg garam masala

matcha – (Chinese/Japanese) premium powdered green tea

matelote – (from French: matelot, “sailor”) a fish stew made with wine

marzipan – confection consisting primarily of sugar or honey and almonds. Often used under cake icing.

medallion – food served in a round or oval shape, especially meat or poultry.

membrillo – (Spanish: “quince”) a ‘cheese’ made from quince fruits, quince paste

merguez – a red, spicy mutton- or beef-based fresh sausage originally from North African but now also popular in Europe

Merlot – red grape variety

mesquite – tree from America, the wood of which is popular for barbecuing

meunière, à la – (French: meunier, “miller”) lightly floured food cooked in butter and served with butter and lemon

mignonette – (French) condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters.

milk – a pale liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other food. Humans drink milk from a variety of animals, eg, cows, sheep, goats, camels, etc. Milk can also be produced from plants, eg coconut, soya bean.

millefeuille – (French: “thousand leaves”) layers of puff pastry alternated with sweet or savoury fillings

millet – a small seeded grass native to Africa and Asia, used for both human and animal consumption

mince – food preparation technique to cut food into small pieces. Minced beef is also known as ground beef, particularly in the US.

mint – culinary herb with several varieties

mirepoix – (French) diced vegetables (usually carrot, onion, celery) and sometimes also ham or bacon, used to flavour sauces, stocks and soups

mirin – sweet Japanese rice wine, used as a condiment

mise en place – (French) ‘putting in place’. It refers to the set up of small items of food and equipment required before cooking,

miso – (Japanese) fermented soya bean paste with salt and the fungus aspergillus oryzae (kōji), used as a condiment and to flavour soup

mitsuba – green leaf native to Japan, used as a herb

mix – process of combining two or more ingredients

mizuna – (Japanese) mustard leaf used in salads

moelle – (French) beef bone marrow

mojito – (Spanish: diminutive of mojo, “wet”) alcoholic cocktail made from fresh mint, sugar or sugar syrup, fresh limes, white rum, sparkling water and crushed ice.

monté – (French) coagulation, to enrich by incorporating butter, egg yolks,cream

moules marinières – (French) dish made by cooking mussels in white wine or dry cider with shallots and garlic

moussaka – (from Greek: mousakás) a Greek dish based on potatoes or aubergines (egg plant)

mousse – (French: foam) used to describe the light airy texture of a dish achieved by the addition of whisked egg whites

mousseline – (French: “muslin”) a light fish or meat mousse, made light by the addition of whipped cream or beaten eggs

murgh – (Hindi, Bengali) Indian term for chicken

Muscat – white grape variety used in wine making

mushroom – edible fungus, both cultivated and wild

mushimono – (Japanese) steamed dish

mussel – edible shellfish, often farmed

mustard – condiment made by mixing the ground seeds of the mustard plant with a combination of ingredients usually including water, vinegar and flour. Comes in various varieties and strengths.

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