Cooking dictionary
Check our cooking dictionary for information on herbs, spices, vegetables, fruits, cooking tools and cooking terminology.
| Mace is a spice that tastes and smells a lot like pungent nutmeg. This is because... read more... |
| Manchego is a spanish cheese, used also in Mexican dishes. It is a firm, mellow cheese,
similar to a slightly aged Jack, with some nutty character. It comes in aged and unaged versions. Aged Manchego cheese is yellow and grea... read more... |
| Marjoram is a perennial herb, similar to oregano, cultivated for its aromatic leaves for culinar... read more... |
| Marsala wine is a wine produced in the region surrounding the city of Marsala in Sicely, Italy. It has an intense amber color and a complex aroma.... read more... |
| Mascarpone is a soft Italian sweet cream cheese, white in color and easily spreadable. It is widely used in th... read more... |
| Milk is a nutritive liquid obtained from various animals such as cows, goats, and other (buffalo and reindeer) used worldwide in cooking or as a beverage. The most common type of... read more... |
Mimolette is a French cheese, similar in taste and texture to the Italian Parmesan cheese but with a bright orange color.
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| Mint or mentha, is a perennial herb cultivated for its aromatic leaves, mostly for culinary and purposes. Its leaves are dark green colored and have a fresh, aromatic... read more... |
| Miso, or bean paste, is a Japanese condiment made from fermented soy beans, rice or barle... read more... |
| Mizithra (aged) is a Greek cheese that comes in two versions, aged and fresh. Aged mizithra cheese is sal... read more... |
