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.