Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z macaroni 1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically, short elbow-shaped tubes of pasta mandarin 1. Any of several varieties of a small citrus fruit (Citrus reticulata) native to China, including the mandarin, dancy, tangerine clementine and satsuma. 2. A citrus fruit; generally has a somewhat flattened spherical shape, loose yellow to reddish-orange rind, orange flesh and a sweet flavor that is less acidic than that of an orange maple syrup a reddish-brown, viscous liquid with a sweet distinctive flavor, made by reducing the sap of the North American maple tree maraschino cherry 1. A cherry marinated in maraschino liqueur and used for garnishing cocktails, desserts and baked goods. 2. A pitted cherry macerated in a flavored sugar syrup and dyed red or green; used for the same purposes as a traditional cherry marinade a seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or lemon juice, or a dry spice rub. marinate to cover food with a marinade for a specified amount of time before cooking to make it more flavorful, more moist and/or more tender. (Food should be covered and refrigerated while marinating.) marjoram an herb and member of the mint family (Origanum marjorana) native to the Mediterranean, has short oval, pale green leaves, a sweet flavor reminiscent of thyme and oregano and a strong aroma; also known as sweet marjoram marmalade a citrus jelly that also contains unpeeled slices of citrus fruit mash to crush or pound, generally used in connection with cooked root vegetables, such as potatoes and turnips mayonnaise a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip measuring cups, dry vessels, usually made of plastic or metal, with a handle and a rim that is level with the top measurement specified; used to measure the volume of dry substances and are generally available in a set of 1/4-, 1/3-, 1/2-, and 1-cup capacities; metric measures are also available measuring cups, liquid vessels, usually made of glass, plastic or metal, with a handle and a spout that is above the top line of measurement; specifically used to measure the volume of a liquid and are generally available in 1-, 2-, and 4-cup to 1-gallon capacities; metric measures are also available; also know as glass cup measures meat 1. The flesh (muscles, fat and related tissues) of animals used for food. 2. The edible part of nuts melon a member of the gourd family Cucurbitaceae; grown on vines worldwide, these fruits generally have a thick hard rind, many seeds and a sweet juicy flesh; there are two principal types: muskmelons and watermelons melt to liquefy by heat microwave cooking a heating method that uses radiation generated by a special oven to penetrate the food; the raidiation agitates water molecules in the food, creating friction and heat; this energy then spreads throughout the food by conducting (and by convection in liquids). mince to cut or chop food into very small pieces; smaller than chopped mix to combine ingredients into a uniform mixture with a stirring motion mock duck Made from fresh, organic wheat gluten, a protein folded and pressed to create a chewy, meaty substance that is then glazed and treated as a meat-free alternative to duck in Buddhist and other vegetarian dishes. Available in cans in Asian grocery stores. molasses a thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color mold to shape food, usually by pouring the liquefied food into a mold. When the liquid is cooled it will retain the shape of the mold muffin a drop batter baked in individual pans and served as a quick bread mushroom any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked mustard any of several species of a plant that is a member of the cabbage family; the seeds are used for a spice and the leaves are eaten as vegetables