Food Words

from BostonChefs.com

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Mâche
Dark, tangy greens used most often in salads.

Malanga
A root vegetable that looks similar to a coconut, with potato-like flesh.

Masa
Corn tortilla dough.

Mascarpone
Ultra-rich, soft cheese known best for its role in tiramisu.

Meunière
Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.

Mirepoix
A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.

Mizuna
Crisp, feathery salad greens from Japan.

Mojo sauce
Cubans get their mojo in the form of this ubiquitous table sauce made from olive oil, garlic, lime juice, cumin and other spices, sometimes including chiles.

Moussaka
A sort of Greek "lasagna" layering minced meat (often lamb or beef) and eggplant slices, sometimes with tomatoes, béchamel sauce and cheese.

Mousseline
A sauce made airy with the addition of whipped cream or beaten egg whites.

Moutarde
"Mustard" in France.