Mâitre d'Hôtel The head of the catering department; the host.
Malted milk powder A mixture of cow's milk and extracts of malted barley and wheat.
Malted milkshake A milkshake to which malted milk powder is added.
Manhattan clam chowder A soup made with quahog clams, tomatoes, onions, celery, and potatoes.
Maraschino A type of sweetened cherry or an Italian cherry cordial.
Marinade A liquid, dry rub, or a paste to add flavor and/or tenderize food. Herbs, onion and garlic are typically used for flavoring, while acidic ingredients such as lemon, wine, vinegar and yogurt are used for tenderizing.
Marinate To let food stand in a marinade before cooking.
Marjoram leaves A savory herb of the mint family, also called oregano. Used in poultry stuffings, sausage, stews, sauces, soups, veal dishes, meat dishes, potato dishes, and most Italian sauces.
Marsala Semi-dry, pale golden Italian wine from Sicily.
Marzipan A thick almond paste mainly used in cakes and pastries of the European tradition. May also be colored and sculpted into individual sweetmeats or garnishes.
Masa harina A fine pale corn flour made by cooking dried corn kernels with calcium oxide, or limes, to release the skins, then removing the skins and grinding the remaining kernels. Used mainly for tortillas and tamales.
Mascarpone Cheese An Italian cream cheese said to have originated in Lombardy in the 16th century. The name comes from the Spanish mas que bono (better than good). It has a soft and buttery consistency resembling stiffly whipped cream. Goes well as well with savory dishes as with fruit and desserts. It is found in most supermarkets and Italian grocery stores.
Medium-fat Cocoa Cocoa powder containing between ten and twenty-two percent cocoa butter.
Melba sauce A combination of puréed and strained fresh raspberries, red currant jelly, sugar, and cornstarch used to accompany Peach Melba, but also good with ice cream, fruit, pound cakes, and puddings. Created by the famous French chef Auguste Escoffier for the Australian opera singer Dame Nellie Melba.
Melba toast A thin, dry toast that usually accompanies soups and salads. Created by Auguste Escoffier for opera singer Dame Nellie Melba.
Menthe The French term for Mint.
Meringue A foam made by beating egg whites and then sugar until very stiff, shiny peaks form. Used to lighten other mixtures, cooked as a pie topping, or cooked to provide a foundation for various cakes and desserts (see Dacquoise). See also Meringue, Swiss and Meringue, Italian.
Meringue, Italian A type of meringue made by cooking sugar syrup to the firm-ball stage, beating the syrup into stiff egg whites, then whipping until cold.
Meringue, Swiss A type of meringue made by heating egg whites and sugar over simmering water, then beating until stiff and cold.
Milk chocolate A combination of chocolate liquid, extra cocoa butter, milk or cream, sweetener, and flavorings.
