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macadamia nut (mak-uh-DAY-mee-uh) - The macadamia tree is a native of Queensland, Australia. It has an extremely hard shell, a buttery texture, and a high fat content. It is now grown extensively in Hawaii. It is also a staple in Indonesia where it is known as Keriri, Buah or candle nut.

macaroon (mak-uh-ROON) - A small round cookie that has a crisp crust and a soft interior. It may be made from almonds, though coconut is common in the U.S. They may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are also a type of macaroon.

maple sugaring - The term "maple sugaring" is part of the history of maple. In many areas of the region where the most maple products are made, the expression "sugaring" has survived since the earliest times, when sugar was the product made instead of maple syrup, which is the most popular variety of maple produced by the sugar makers of today. In the early days, sugar was more easily kept in the primitive containers available, and more safely stored for later use.

maple syrup - It is the first finished product made from boiled map of the maple tree. This is the form most widely used in recipes. A maple tree is usually 30 years old or more and at least 10 inches in diameter before it is tapped. Depending on its size, a tree may have from one to four taps, each of which yields an average of 10 gallons of sap each season.

marmalade - Marmalade is a jellylike preserve that contains pieces of citrus fruit and rind. The word is first recorded in English in the early sixteenth century. The word is borrowed from Portuguese marmalada 'quince jam', from marmelo 'a quince'. The original marmalades were made from quince and the Portuguese word "marmelada" means "quince jam."

Marsala - Marsala is a wine imported from Sicily. It is Italy's most famous fortified wine that ranges from dry to sweet. Dry Marsala makes a tasty aperitif. Sweet Marsala is used as a dessert wine and also to flavor. It is also a popular cooking wine.

marzipan (MAHR-zih-pan) - A mixture of sugar, almonds, and egg whites. Also called almond paste. It is widely used in dessert preparations. Almond paste and marzipan are both made from ground almonds. They differ mainly in their sugar content. Marzipan is made from almond paste and sugar and is used primarily in confections and decorations because it is more moldable and the almond flavor is less pronounced. Almond paste is used in pastries and other baked goods. They are not interchangeable in recipes.

mascarpone cheese (mass-car-POHNE) - Mascarpone is an Italian triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers (a special diet that creates a unique taste often described as "fresh and delicious").

Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter. It is much like fresh ricotta in consistency and has a mildly acid and buttery flavor. It is actually not a cheese because to starter or rennet is used in its production. Lemon juice is what helps it to coagulate. Because of its low sodium content, mascarpone is highly perishable.

mayonnaise (MAY-uh-nayz) - (French) Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices.

merlot (mare-low) - A red wine that is similar to Cabernet Sauvignon.

mille-feuilles (meel-FWEE) - In French it translates as "a thousand leaves." Outside of France it is known as "Napoleon." It consists of layers of puff pastry interspersed with pastry cream or whipped cream and iced with fondant and chocolate or with confectioner's sugar. It is believed to have been developed in France during the latter part of the 19th century.

mole (MOH-l3h) - The word comes from the Aztec word "molli" that means "concoction", "stew", or "sauce." In Mexico, mole is a Mexican is a very rich, thick chocolate sauce that is made with a variety of chiles, onions, garlic, cumin, coriander, cinnamon, seeds, and a small amount of chocolate. It varies from town to town and family to family. It's best known ingredient is chocolate. The chocolate contributes richness to the sauce without adding too much sweetness.

monkey dish - A "monkey dish" is a small or tiny round bowl or saucer used in the restaurant industry for side dishes. The dish is also called a "fruit dish."

mornay sauce - A cream sauce made with cheese. This is especially good with fish, eggs, vegetables, and pasta.

Mother Sauces - Also called "Grand Sauces." These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1900's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives.

The five Mother Sauces are:

Béchamel sauce (white) - White cream sauce made from a roux (a combination of flour and a fat). The old expression, "First you make a roux," indicates that you make the roux before adding anything else to it. A roux is an equal combination of butter and flour (normally one tablespoon of each), simmered over low heat until it bubbles; milk (one cup) is then added. The flour/butter roux thickens the milk, creating a rich sauce. To thicken the sauce to a medium consistency, use two tablespoons each of butter and flour per cup of milk; for an even thicker roux, use three tablespoons of each ingredient per cup of milk. Béchamel sauce is the base for such sauces as Mornay sauce, and it's the foundation for many savory soufflés. In Italy, béchamel sauce is known as balsamella.

Veloute sauce (blond) - Very similar to Béchamel sauce; although instead of adding milk to the roux, white chicken or veal stock (and sometimes fish fumet) is added. Velouté is often made even richer by adding egg yolks or cream.

Brown (demi-glace) or Espagnole sauce - Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made. Brown sauce consists of a liquid thickened with a cooked mixture of butter and flour called a roux. The difference is that for a brown sauce, the roux is cooked much longer; it must be stirred over low heat until it acquires a nut-brown cast that intensifies the color and flavor of the sauce. This lengthier cooking diminishes the thickening power of the starch, a factor that should be taken into consideration before you start cooking. To make a brown sauce of medium thickness, allow two tablespoons of both butter and flour for each cup of liquid.

Hollandaise sauce (butter) - Uses butter and egg yolks as its liaisons. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Béarnaise sauce, which is "related" to hollandaise sauce, is most often served with steak.

Tomato sauce (red) - Prepared on a tomato product base with flavorings and seasonings, plus liquid added. The tomato sauce is slightly coarser than any other of the grand sauces because of the degree of texture that remains even after pureeing and straining tomatoes.
The sauce will have a deep, rich tomato flavor.

muenster (MUN-ster) - It is also call munster cheese. It is a semi soft, whole milk cheese that was first made in the vicinity of Munster in the Vosges Mountains near the western border of Germany. It has a yellow, orange, or white surface with a creamy white smooth interior. It melts quickly when shredded and is often used shredded for sandwiches and pizza toppings.

muffuletta (moof-fuh-LEHT-tuh) – Its nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is an Italian sandwich that consists of a round loaf of bread (about 10 inches across) filled with Italian salami, olive salad, cheese, Italian ham, and freshly minced garlic.

They key ingredient is the olive salad which gives the sandwich its special flavor and makes it appealing to the eye. A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to heat the sandwich.