Cooking Glossary
- Macerate
- To infuse food, usually fruit, with flavor by soaking it in a liquid. A liqueur is often used.
- Marinade
- A flavor-enhancing solution in which meat can be soaked prior to cooking.
- Milanese
- Foods that are dipped in egg and bread crumbs, and fried in butter.
- Mince
- To chop food into very small irregular pieces.
- Mirepoix
- A seasoning for soups and stews, generally comprised of diced onions, celery, carrots and herbs that have been sauteed in oil or butter.
- Miso
- A paste made from fermented soy beans, used in Japanese sauces and soups.
- Mollet
- Soft boiled egg.