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Macaroon / [mak-uh-roon]:
Small cookies of nut paste (typically almond or coconut), sugar and egg white.
Macerating / [mas-uh-reyt]:
To soften or break up (something, esp. food) by soaking in a liquid.
Madeleine / [mad-l-eyne]:
A small cake baked in a shell-shaped mold. Also, a garnish of artichoke bottoms, onions and green beans.
Marbling / [mahr-bling]:
The intramuscular fat found in meat that makes it tender and juicy.
Mascarpone / [mas-kahr-poh-nee]:
A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped cream.
Meringue / [ma-rang]:
Egg whites beaten until they are stiff, then sweetened and possibly baked until stiff. Types include regular or common, Italian, and Swiss.
Mie / [me]:
The soft part of bread (not the crust); mie de pain is fresh white bread crumbs.
Mince / [mins]:
To chop into very small pieces.
Mirepoix / [mir-pwah]:
A combination of chopped vegetables-usually one part carrot, one part celery, and two parts onion-used to flavor soups, stocks,braises, and stews.
Mise en place - [French] mise (to put) en (in) place (place) / [miz ɑ̃ plas]:
A French term well-known to any professional cook. It means "putting in place," and refers to the many prepped ingredients that must be on hand in order to be ready for meal service.
Mousse / [moos]:
A foam made with beaten egg whites and/or whipped cream folded into a flavored base appareil. May be sweet or savory.
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