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- 1. Macadamia Nut
- Also known as the Queensland nut, the macadamia is a fleshy white nut with a coconut-like flavor. In Asia, it it is used in savory soups and stews. In the US, the macadamia is used mostly in sweets. It has an extremely high fat content.
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- 2. Macaroni
- A tubular pasta 1/4 inch in diameter. It gets its name from the Italian word "maccherone", meaning fine paste. Its highly versatile pasta shape, allows macaroni to be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. It can also be molded into a timbale or ring shape.
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- 3. Macerate
- To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavor.
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- 4. Mache
- Also known as lamb's lettuce, corn salad, and field salad. It has small, rounded dark green leaves. Mache does not keep well and is best bought right before preparation. Its attractive leaves make a nice garnish.
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- 5. Maitre d'Hotel
- (French) The head of the catering department.
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- 6. Maitre d'Hotel, a la
- (French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter. Butter: Same as theother but with whole butter.
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- 7. Malted Milk Shake
- A milk shake to which malted milk powder (a mixture if pure cow's milk and extracts of malted barley and wheat) is added.
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- 8. Manhattan Clam Chowder
- Made with quahog clams, tomatoes, onions, celery, and potatoes.
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- 9. Manicotti
- This large, tubular pasta literally means "Small Muffs". Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Or stuff and freeze for a later time.
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- 10. Maraschino
- An Italian cherry cordial. Also cherries.
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