 marrow - A soft, fatty tissue found in the hollow center of an animal's bone -- particularly plentiful in the shin and leg bones. Considered a delicacy in Europe, marrow is light and digestible with the same amount of calories as beef fat. It can be cooked...
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marsala - A rich wine from Sicily to which brandy has been added to increase the alcohol. The sweet version is used in the Italian custard, zabaglione; the dry to stimulate the appetite.
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marzipan - A pliable confection made from ground almonds, sugar, and egg whites, marzipan is often colored and hand shaped to resemble fruits and vegetables for gift giving. It's also commonly rolled into thin sheets and used to cover wedding cakes or sliced...
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masa - [Spanish] Dough of ground dried corn and flour. Fresh frozen masa is available in supermarkets throughout the Southwest it also comes finely ground can be used to make tortillas and tamales
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masa harina - Masa is a paste made by soaking maize in lime and then grinding it up. Masa harina is the flour made by drying and powdering masa. It is used in mexican cooking for items such as corn tortillas. The literal meaning is "dough flour".
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mascarpone - A rich, silky Italian cream cheese made with 60% to 75% milk fat. The mild, buttery flavor works well in desserts (such as the coffee-flavored tiramisu), or as a filling for ravioli.
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melon - A family of fruits. All have a thick, hard, inedible rind, sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe (aka rock melon).
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mesclun - A French term meaning "mixed." It refers to a mix of different young greens and herbs.
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mince - To cube food into very small pieces, usually less than 1/4 inch.
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mirepoix - A mixture of diced carrots, onions, celery, and herbs sauteed in butter. Mirepoix is used to season sauces, soups, and stews. It is also used as a bed to braise meats and fish.
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