Mace - A sweet spice with a warm flavor. Mace is made from the outer husk of the nutmeg, and has a very similar flavor.

Macerate - To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.
Recipe: Old Southern Berry Shrub

Madeira - A wine named after the island where it's made, Madeira is a sweet, fortified wine often served as an after dinner drink. Madeira is also a very good cooking wine.
Recipe: Pork Medallions with Madeira
Also see: Madeira Sauce

Mahi Mahi - A fish, also known as dolphinfish. Though mahi mahi is a type of dolphin, it is not a mammal. Mahi mahi is a firm, flavorful fish, excellent grilled or broiled.
Recipes: Southwestern Mahi Mahi
Grilled Mahi Mahi with Vegetable Slaw

Malt - A grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor. The powder may be used in making beer, vinegar, distilling liquor, and is an additive to many foods.

Mandoline - A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.

Marinade - A seasoned liquid in which meat or other food is soaked to flavor and tenderize.
Recipes: Chicken Marinade
Doc's Steak Marinade

Marinate - To let food soak in a seasoned liquid in order to flavor and tenderize.

Marjoram - An herb with a slight mint flavor, similar to sage or oregano.

Marmalade - A citrus fruit condiment, similar to jam, which includes the fruit peel.
Recipe: Apple Marmalade

Marsala - A fortified Italian wine, Marsala is used as a dessert wine or after-dinner drink, and is often used in cooking.
Recipe: Chicken Marsala

Marzipan - A sweet paste made from ground almonds, sugar, and egg whites.
Recipe: Easter Marzipan Lambs

Masa - A flour made from dried corn kernels which have been cooked in limewater, then left to soak overnight. The corn is ground while still wet. The dough is used to make corn tortillas.
Recipe: Corn Tortillas

Mash - To crush a food until smooth and evenly textured.

Mayonnaise - An emulsified sauce made from oil, egg yolks, and lemon juice.
Recipe: Blender Mayonnaise

Mead - A beverage made by fermenting water, honey, and yeast (or hops) with flavorings. Mead dates back to Biblical times, and was a popular drink in early England.
Also see: Information and Recommendations

Medallion - A small, round cut of meat, usually pork, veal, or beef.
Recipe: Pork Medallions with Mushroom-Dill Sauce

Melt - Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.

Meringue - A meringue is a mixture of beaten egg whites and sugar. Meringues are often used as a topping--usually lightly browned in the oven--or baked separately.
Recipe: Lemon Meringue Pie

Mince - To chop food into small pieces, usually 1/8-inch or less.

Mesquite - A hardwood tree grown throughout the Southwest and Northern Mexico, mesquite wood is used in barbecueing and smoking foods.
Recipe: Mesquite Salmon
Mesquite Chicken Sandwich

Mint - An herb with a fresh, peppery flavor. Mint is available fresh, dried, and as an extract.
Recipe: Mango Salsa

Mint Julep - A Kentucky drink, the mint julep is made with fresh mint, bourbon, and crushed ice. It's traditionally served at the running of the Kentucky Derby, usually in frosted pewter mugs.
Recipe: Kentucky Mint Julep

Mix - To blend ingredients.

Mocha - A coffee and chocolate combination.
Recipe: Mocha Butterballs
Mocha Shake

Molasses - When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through. Light molasses comes from the first boiling, dark molasses from the second, and blackstrap molasses from the third. Sorghum molasses is made from the cereal grain sorghum.
Recipe: Spiced Molasses Cookies

Mold - To form a food into a shape by hand, or by placing or pouring into a decorative container (or "mold") then refrigerating or cooking until firm enough to hold its shape.
Recipe: Vegetable Salad Mold

Mole - A Mexican specialty, mole is a dark, reddish-brown sauce, often served with chicken or turkey. Mole is made from a variety of ingredients, including ground seeds, chile peppers, onion, garlic, and chocolate.
Recipe: Mole Turkey Breast

Morel - A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.
Recipe: Chevre and Morel cheesecake

Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Recipe: Mornay Sauce and Other Variations

Mortar and Pestle - A bowl and heavy, blunt instrument used to pulverize--or grind--herbs, spices, and other foods.
Recipe: Pork Injection Marinade

Mousse - A sweet or savory dish, mousse is usually made with egg whites or whipped cream to give the light, airy texture. In French, the word means "froth" or "foam."
Recipe: Strawberry Mousse

Mull - To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.
See: Mulled Wines

Muscadine Grape - A thick-skinned purple grape with a musky flavor, muscadine grapes are found in the Southeastern United States. The grapes are eaten as is, and often used to make jelly and wine.
See: Muscadines and Scuppernongs

Mustard - A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it.
Recipe: Croque Monsieur

Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned. Mustard greens must be washed thoroughly, then may be steamed, sauteed, or simmered. They're usually cooked with seasonings and ham, pork, or bacon.
See: Mustard Greens