100 Foods That Start With M (Alphabetized & Explained) (2024)

Here are 100 foods that start with the letter M. There are so many great foods that come from different parts of the world and will help you grow your recipe book!

Check out these 100 foods that will introduce you to a new world of flavors!

Foods That Start with the Letter M – Alphabetized

Here is an alphabetically arranged chart of 100 foods starting with the letter M, which you can use to reference a food quickly. You’ll find a quick explanation of each food underneath the chart!

Foods That Start With M

Here are 100 (plus one) foods starting with the letter M!

M&M’s

M&M’s are small chocolate candies with a colorful candy shell. Each piece has the letter “m” printed on one side. There are different varieties of M&M’s, including the original version with a semi-sweet chocolate filling and peanut M&M’s, which have a peanut coated in milk chocolate inside. Over the years, various other flavors like peanut butter, almond, pretzel, crispy, dark chocolate, and caramel have been introduced. M&M’s are a popular candy sold in over 100 countries. They were created in the United States in 1941 and are known for their slogan, “the milk chocolate that melts in your mouth, not in your hand.”

Macadamia Nuts

Fun fact…Macadamia nuts have a shell material that is significantly harder than hazelnut shells and shares mechanical properties similar to aluminum! Macadamias are known for their high total fat content and relatively low protein levels. They are particularly rich in monounsaturated fats, with 59% of their total content comprising of this healthy fat. However, macadamia nuts are toxic to dogs, causing weakness and hind limb paralysis if ingested. Roasted or salted macadamia nuts offer a rich, buttery flavor with a subtle sweetness and creamy texture, making them a delightful addition to various dishes. Their tropical origins make them a perfect complement to flavors like lemon, coffee, and coconut.

Macaroni

Macaroni is a type of dry pasta known for its narrow, tube-like shape. It is made from durum wheat and is often cut into short lengths, with the curved variety referred to as elbow macaroni. In certain contexts, the term “macaroni” is used interchangeably with elbow-shaped macaroni, which is commonly used in macaroni and cheese recipes. In different countries, macaroni can refer to straight, tubular pasta or long pasta dishes. In the United States, federal regulations classify various shapes of dried pasta as “macaroni products.”

Macaroni and Cheese

Macaroni and cheese, known as mac and cheese in Canada and the US and macaroni cheese in the UK, is a dish consisting of macaroni pasta combined with a cheese sauce, typically made with cheddar. Its origins can be traced back to cheese and pasta casseroles dating back to the 14th century in Italy and medieval England. This classic dish is traditionally baked in the oven as a casserole but can also be prepared on the stovetop or using a packaged mix. In the US, macaroni and cheese holds a special place as a beloved comfort food.

Macaroni Salad

Macaroni salad is a cold pasta salad made with cooked elbow macaroni and typically mixed with mayonnaise. It is commonly served as a side dish at barbecues, picnics, or alongside fried chicken. The dish varies in different regions and countries. In Australia and New Zealand, it is known as pasta salad and is made with cooked shell pasta. In the United States, it is considered a deli staple. In Hawaii, macaroni salad is a popular element of plate lunches and is traditionally made with grated onion and soft macaroni. In Rochester, New York, it is part of the Garbage Plate.

Macarons

Macarons, also known as French macaroons, are sweet treats made from a meringue-like mixture of egg whites, icing sugar, granulated sugar, almond meal, and sometimes food coloring. Traditional Parisian-style macarons are sandwich cookies filled with ganache, buttercream, or jam. With a moist texture that easily melts in your mouth, macarons come in a wide range of flavors, from classic sweet options like raspberry and chocolate to savory variations like foie gras. The terms macaron and macaroon are sometimes used interchangeably, but in North America, the French spelling is preferred to differentiate between the two. The origins of macarons are linked to Italian maccheroni, and French words that end in “-on” are typically spelled with “-oon” in English. While the French method involves whisking egg whites to form stiff-peaked meringue and then folding in almonds and powdered sugar, the Italian method entails whisking egg whites with hot sugar syrup and then mixing them with almonds and icing sugar to create a paste.

Macaroons

Macaroons are small cakes or cookies that originate from ground almonds, egg whites, and sugar. Nowadays, they often include coconut or other nuts, as well as jam, chocolate, or other flavors. The name “macaroon” comes from the French macaron, which is derived from the Sicilian maccarone. The exact origin of the word is uncertain, but it may have roots in medieval Greek. Coconut macaroons are popular treats in America. Store-bought ones are typically dense, moist, and sweet, available in various flavors, and often coated in chocolate. On the other hand, homemade macaroons and those made by smaller bakeries tend to be lighter and fluffier. When made with coconut, they are often piped with a star-shaped tip, while nut-based macaroons are shaped individually due to the dough’s stiffness.

Macedoine (French salad)

A vegetable macédoine is a salad consisting of diced vegetables, typically served cold. It can also be served hot as a vegetable garnish or side dish in France, although less commonly. The term “macédoine” refers to cutting fruits or vegetables into small 5 x 5 x 5mm cubes. For the classic version, cook at least five different vegetables separately in salted water, then refresh them in ice water, drain, and finish the dish. Depending on the season, you can vary the ingredients by adding sweet potatoes, pumpkin, broad beans, flageolet beans, or celeriac to the salad. When served as a salad, the vegetables are mixed with classic mayonnaise. You can also experiment by using Greek yogurt or fresh creamy goat’s cheese for a healthier twist.

Machaca (Mexican dried meat)

Machaca is a unique Mexican meat that can quickly become addictive once you try it. The traditional preparation method involves pounding the jerky into thin strands, which can then be enjoyed with eggs, peppers, onions, or any preferred combination. A newer version of machaca involves cooking and shredding the meat until it becomes crispy when fried. The most common way to enjoy machaca is in a breakfast burrito with scrambled eggs, cheese, and sometimes cooked potatoes. It can also be served on tortillas as a taco with onions and poblanos or with refried beans.

Mackinaw Trout

The lake trout is a species of freshwater char predominantly found in lakes across northern North America. It is also referred to by various names such as mackinaw, namaycush, lake char, touladi, togue, and grey trout. In Lake Superior, it is known as siscowet, paperbelly, or lean. This fish holds value both as a game fish and as a source of food. Some individuals with darker coloration may be called mud hens. Mackinaw, a closely related freshwater fish resembling salmon and arctic char, can be found in Lake Tahoe. It features light pink meat with a delicate taste.

Macoun Apples

The Macoun apple, named after Canadian horticulturalist W.T. Macoun, is a hybrid of the McIntosh and Jersey Black cultivars. Developed in 1932, this apple is known for its firmness and ability to hold up well in cooking, making it ideal for European-style apple pies. With its dark red skin and purplish flush, the Macoun is visually appealing. Its juicy, snow-white flesh offers a sweet taste with a hint of berry. Popular at roadside stands and pick-your-own farms, Macouns are available from October through November.

Madeira Cake

Madeira cake is a popular British and Irish cake known for its sponge or buttery texture. Contrary to its name, it doesn’t originate from the Madeira Islands; rather, it was named after Madeira wine, which was often served with the cake in England during the mid-1800s. The cake is firm yet light, traditionally flavored with lemon, and can be enjoyed with tea or even as a breakfast treat. Dating back to the 18th or 19th century, Madeira cake is similar to pound cake or yellow cake. A classic recipe includes eggs, sugar, flour, butter, lemon zest, and a hint of carbonate of soda.

Madeleines (French pastry)

Madeleines, often mistaken for French shell-shaped cookies, are actually cakes. The batter is baked in a shell-shaped mold, and the final product is commonly adorned with confectioners’ sugar or glaze. Madeleines are best enjoyed warm and within an hour of baking. They tend to lose moisture quickly, so it’s not advisable to make them ahead of time. However, you can prepare the batter in advance and bake fresh batches as needed. These treats are perfect for brunch, pairing wonderfully with a cup of coffee or tea.

Madras Curry (Indian curry dish)

The name “Madras” refers to a specific curry powder blend originating from Chennai (formerly Madras) in southern India. Madras curry is known for its hot, citrusy, spicy, and herbaceous flavor. Each Indian family has its own Madras curry recipe, and store-bought versions can differ significantly. Garam masala, coriander, and black peppercorns are commonly included in the spice mixture for Madras curry. Other ingredients like fresh curry leaves and coriander are also added. Variations of Madras curry involve roasting spices like dried chillis, coriander seed, aniseed, cumin, and cinnamon.

Maduros (fried sweet plantains)

Maduros, also known as sweet fried plantains, are a popular side dish in the Caribbean and Latin America. These plantains undergo a transformation as they ripen, starting as firm green fruits and gradually softening into yellow and eventually black. Similar to bananas, plantains become sweeter as they age, with the blackened ones containing the highest sugar content and yielding a more caramelized outcome. If you can only find yellow plantains, it’s best to purchase them ahead of time and allow them to ripen for over a week. The wait is worthwhile!

Magdalena (Spanish cupcake)

Spanish magdalenas are tall and fluffy muffins with a hint of lemon flavor. They are easy to make and pair perfectly with a hot cup of café con leche. Both adults and children love them. In Spain, magdalenas are a popular breakfast choice. Each bakery has its own version, some even adding orange zest or cacao for variety. You can find prepackaged ones in supermarkets; however, nothing beats the taste of a warm magdalena fresh out of the oven!

Magret (duck breast, especially from France)

A true Magret de Canard is the breast meat of ducks raised for foie gras. These breasts are larger than those of wild ducks and have a richer flavor compared to regular duck breasts. Originally from the southwestern provinces of France, magrets are now served in restaurants all across the country. In French cuisine, it is commonly prepared as a duck steak or smoked duck breast.

Mahi Mahi

The mahi-mahi, also known as the common dolphinfish, is a species with a name derived from the Hawaiian language. Its name translates to ‘very strong’. While the mahi-mahi is mistakenly linked to dolphins, they are not related at all. Along the English-speaking coast of South Africa and in parts of the Pacific, it’s commonly referred to as ‘dorado,’ its Spanish name. In Malta, it’s called ‘lampuka,’ and in Indonesian, it goes by ‘ikan lemadang’. Mahi mahi has a semi-mild and sweet taste, similar to halibut in flakiness and swordfish in density. If unavailable, halibut or swordfish can be used as substitutes.

Mai Tai

The Mai Tai is a famous cocktail in Tiki culture, consisting of rum, Curaçao liqueur, orgeat syrup, and lime juice. It originated in Hawaii in 1953, created for the Matson Company hotels. Over the years, pineapple juice, orange juice, and a dark rum float have become common additions to Mai Tais in Hawaii. The name is derived from the Tahitian word “maitaʻi,” meaning “good” or “excellence.” The original recipe is a refreshing and citrusy drink, with lime and rum as dominant flavors, while orange curacao and orgeat add body and complement the lime flavor.

Maize

Maize, scientifically known as Zea mays, is a tall grass that produces cereal grain. It was domesticated around 9,000 years ago in southern Mexico. The plant’s leafy stalk gives rise to ears, which yield grain in the form of kernels or seeds. Modern varieties of maize are typically yellow or white, although other colors exist. Raw maize has a slightly sweet and starchy taste, with a crunchy texture and juicy kernels. Most people prefer to cook it before consumption.

Malasada (Portuguese doughnut)

Malassada is a Portuguese fried pastry from the Azores, resembling a doughnut. It consists of flattened rounds of yeasted dough coated with sugar and cinnamon or served with molasses. Traditionally, malassadas were prepared as conventual sweets for Terça-feira Gorda, or Fat Tuesday, to consume all the lard and sugar before the start of Lent. Unlike other yeasted donuts, malassadas have no holes and have a slightly crisp exterior. They are known for their “eggy” flavor, achieved by incorporating evaporated milk into the dough.

Malt

Malt is a type of cereal grain that undergoes a process called “malting.” It begins by soaking the grain in water to initiate germination, which is then halted by drying it with hot air. This process is essential in producing malted grain, which finds its use in various products like beer, whisky, malt vinegar, confections, flavored drinks, and baked goods. Ground malted grain is known as a “sweet meal.” Its distinct flavor profile is characterized by toasted, caramel-like notes with fruity undertones. Malt should not be confused with a malt, which refers to a milkshake made using malted milk powder.

Malt Loaf

Malt loaf is a sweet leavened bread made with malt extract as a key ingredient. It has a chewy texture and often includes raisins. Typically enjoyed sliced and spread with butter for tea, malt loaf can also incorporate malt flour for added flavor. This slightly sweet and dense bread combines the sweetness of fruit with a savory touch from the malt extract. Despite its unusual combination, it is truly enjoyable to eat! “Soreen” is a company known for producing malt loaves, which can be found in British stores throughout North America.

Manchego Cheese

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Manchego, also known as queso manchego, is a cheese produced in the La Mancha region of Spain. It is crafted from the milk of Manchega sheep and aged for a period ranging from 60 days to 2 years. The cheese exhibits a firm and compact texture with a buttery consistency, sometimes featuring small air pockets. Its color ranges from white to ivory-yellow, while the inedible rind can appear yellow to brownish-beige. Manchego possesses a distinctive flavor that is well-developed yet balanced, offering a creamy profile with a subtle tang. The designation queso manchego holds protected status under Spain’s regulatory classification system and has been granted Protected Designation of Origin (PDO) by the European Union.

Mandarin Oranges

The mandarin orange, also known as mandarin or mandarine, is a small, rounded citrus tree fruit. It is treated as a distinct species of orange and is commonly eaten plain or in fruit salads. They are known for their sweeter and stronger taste compared to common oranges. Ripe mandarins are firm to slightly soft, heavy for their size, and have a pebbly skin. The thin and loose peel makes them easier to peel and split into segments. Hybrids usually exhibit these traits to a lesser degree.

Mandelbrot

Mandel bread, also known as mandelbrot, are traditional Jewish cookies similar to Italian biscotti. They have a crunchy texture and are perfect for dipping in tea or coffee. Mandel bread can be twice-baked for a crispy texture or soft-baked for a more tender bite. They are a beloved dessert in Ashkenazi Jewish culture, dating back to the 19th century. The name “mandelbrot” comes from the German and Yiddish words for almond and bread. In America, they are commonly referred to as mandel bread.

Mandu (Korean dumpling)

Mandu, a popular Korean dish, consists of savory fillings wrapped in thin wrappers. They’re versatile and absolutely delicious! Homemade dumplings are always worth the effort. Freezing them allows for convenient future use. There are various types of mandu, such as gogi mandu (meat filling), yachae mandu (vegetable filling), saewu mandu (shrimp filling), and kimchi mandu. They can be steamed, deep-fried, pan-fried, or boiled. Enjoy these quick and easy snacks, appetizers, or light meals!

Mango

The mango, a tropical fruit produced by the Mangifera indica tree, is believed to have originated in southern Asia. Cultivation of M. indica has been practiced in South and Southeast Asia for centuries, resulting in two main types of mango cultivars: the “Indian type” and the “Southeast Asian type.” Other edible fruits produced by species in the Mangifera genus, also referred to as “mangoes,” are predominantly found in the Malesian ecoregion. Mango fruit varies in size, shape, sweetness, skin color, and flesh color, ranging from pale yellow and gold to green and orange. India, Pakistan, and the Philippines recognize the mango as their national fruit, while Bangladesh designates the mango tree as its national tree.

Mango Chutney

Mango chutney is a delightful blend of tangy, sweet, and spicy flavors that burst in your mouth. It is the perfect accompaniment for a variety of dishes, including grilled snacks, breads, flatbreads, and sandwiches. Green mango chutney, also known as raw mango chutney, is made from unripe mangoes. Unlike ripe mangoes, which are enjoyed raw, green unripe mangoes lend a tangy taste to chutneys. So, if you’re looking to add a zesty and tangy kick to your meals, green mango chutney is a must-try for a vibrant burst of flavors. If you want something sweeter, then sweet mango chutney is the one for you.

Mango Lassi (Indian yogurt-based drink)

Mango lassi is a refreshing beverage made with fresh yogurt or curd, sweet mangoes, and a hint of cardamom. It also includes a touch of cream for a creamy texture. It offers several health benefits, such as strengthening bones due to its high calcium content and promoting good dental health. It also boosts the immune system by providing vitamin D and lactic acid, helping the body fight against various diseases. Lassi pairs well with spicy curries, as it helps to cool the mouth.

Mangosteen

Mangosteen, scientifically known as Garcinia mangostana, is a tropical evergreen tree that bears edible fruit. The fruit, also called the purple mangosteen, grows in regions surrounding the Indian Ocean. Its exact origin remains uncertain due to ancient cultivation practices. Mainly found in Southeast Asia, southwest India, Colombia, and Puerto Rico, the tree has been introduced to various tropical areas. The mangosteen fruit is sweet, tangy, and juicy, with a somewhat fibrous texture. It has fluid-filled vesicles, similar to citrus fruits, and a deep reddish-purple rind that is inedible. It is my absolute favorite fruit, and I am forever upset at how hard it can be to find!

Manhattan Clam Chowder

Manhattan Clam Chowder is known for its tomato-forward flavor and broth base. It offers a delightful combination of flavors, from the clam broth infused with white wine to the tender vegetables cooked in bacon fat. The clams are divided, with half roughly chopped and the other half left whole in their shells for added contrast. Unlike New England clam chowder, which is thick and creamy, Manhattan clam chowder is clear, brothy, and tomatoey. Both variations have a clean, briny, and slightly sweet taste thanks to the clams.

Manicotti (Italian pasta dish)

Manicotti, derived from the Italian term “little sleeves,” is a timeless dish featuring tube-shaped pasta shells. Reminiscent of lasagna, baked manicotti combines pasta, savory meat, creamy cheese, and a seasoned red sauce. The best part is this recipe can be prepared in advance and easily scaled up to accommodate a large gathering. With its simple yet satisfying flavors, manicotti is a versatile and crowd-pleasing meal option.

Manju (Japanese pastry)

Manju is a type of Japanese sweet known as wagashi. It is a round steamed cake filled with sweet red bean paste. Unlike mochi, which is made of glutinous flour and has a chewy texture, manju is made with wheat, rice, or other types of flour, giving it a cake-like consistency. Traditional manju fillings include sweet red bean paste, but they can also be filled with creams like vanilla, chocolate, or fruity flavors such as strawberry, mango, blueberry, or yuzu. Different regions in Japan have their own variations of manju, with matcha or green tea being the most popular flavor choice.

Mantou (Chinese steamed bun)

Chinese Steamed Buns, known as Mantou, are popular staples often enjoyed during the festive New Year in Northern China. The buns have a sweet and milky flavor with a soft, slightly chewy texture. The recipe requires simple ingredients like all-purpose flour, yeast, and sugar. The dough is versatile and can be stuffed, pan-fried, or wrapped. Mantou can be shaped into flowers or animals and sometimes decorated with dried Chinese dates.

Maple Syrup

Maple syrup is a natural sweetener derived from the sap of maple trees. In colder climates, these trees store starch in their trunks and roots during winter, which later converts to sugar in late winter and early spring. Harvesting maple syrup involves tapping the trees by drilling holes in their trunks, collecting the sap, and processing it through heating to remove excess water, resulting in a concentrated syrup. Genuine maple syrup boasts a distinct flavor profile with subtle notes of caramel, vanilla, and prune. In contrast, imitation pancake syrups are overly sweet, lacking complexity, and often contain artificial flavors.

Mapo Tofu (Chinese spicy tofu dish)

Mapo tofu is a renowned dish from Sichuan cuisine that combines tofu and ground meat in a flavorful and spicy sauce. It is believed to have been named after its creator, a lady known as “Mapo,” who ran a small restaurant in Chengdu over a century ago. The classic version consists of tofu cubes and minced meat coated in a mouth-tingling sauce made with quintessential Sichuan condiments and spices. While Mapo tofu has gained popularity worldwide, various adaptations exist depending on who is making it!

Maraschino Cherries

Maraschino cherries are sweetened cherries made from light-colored varieties like Royal Ann, Rainier, or Gold cherries. They are preserved in a brine solution with sulfur dioxide and calcium chloride to bleach the fruit. Then, they are soaked in a solution of food coloring (usually red dye), sugar syrup, and other ingredients. Modern maraschino cherries have a candy-like taste and are commonly used to top sundaes or add sweetness to cocktails. Traditional maraschino cherries preserved in maraschino liqueur have a more authentic cherry flavor with a hint of almond. They are a popular choice for enhancing the taste of desserts and beverages, which I will never understand as I think they taste awful. Give me a real cherry any day!

Marengo (French chicken dish)

A La Marengo is a French term for a seasoning used in sautéed chicken. It typically consists of garlic, mushrooms, olive oil, and onions simmered together in a wine sauce with the chicken. This dish, also known as Chicken Marengo, is a combination of Italian and French cuisines. It involves sautéing chicken in oil with garlic and tomato and is garnished with fried eggs and crayfish. The name of the dish is associated with the Battle of Marengo, a Napoleonic victory in 1800. While there is a myth about its origin, it may be that it was created by a restaurant chef to honor Napoleon’s triumph.

Margaritas

A margarita is a popular cocktail made with tequila, triple sec, lime juice, and sometimes simple syrup. It can be served on the rocks (shaken with ice), straight up (without ice), or blended with ice to make a frozen margarita. The glass typically used is a stepped-diameter variant of a cocktail glass, or champagne coupe called a margarita glass. The taste of a margarita is a combination of sweet, sour, salty, bitter, and umami flavors. It has a strong citrus flavor from the lime juice and triple sec, which is an orange-flavored liqueur.

Marinara Sauce

Marinara sauce, also known as “sailor” sauce, is a classic tomato-based sauce used in Italian-American and Italian cuisine. It’s made with tomatoes, garlic, herbs, and onions and can include ingredients like capers, olives, spices, and a splash of wine. In Italy, it’s called “alla marinara” and is prepared with tomatoes, basil, olive oil, garlic, and oregano, sometimes with olives, capers, and anchovies. Marinara sauce is commonly paired with spaghetti, vermicelli, meat, or fish. It should not be confused with spaghetti marinara, which is a dish combining tomato-based sauce with fresh seafood.

Marinated Olives

Marinated olives beat un-marinated olives any day. Take a wander through a market in southern Spain to try some of the best you will ever have in your life! There are many recipes, but if you want to try to make them yourself, you’ll need a variety of olives of your choice, sliced garlic for a subtle infusion, red wine vinegar for a tangy flavor, and good quality extra virgin olive oil as the marinade base. The peel of an orange adds a warm and zesty undertone, while a small amount of chili flakes provides a hint of heat. Fresh parsley and dried oregano (or fresh, if available) complete the mix.

Marjoram

Marjoram, scientifically known as Origanum majorana, is an herb with delightful flavors of sweet pine and citrus. In certain Middle Eastern countries, marjoram is often referred to as oregano. To differentiate it from other plants in the Origanum genus, it is sometimes called sweet marjoram or knotted marjoram. Belonging to the mint family, along with sage and basil, marjoram is recognized for its aromatic and subtly sweet profile. While commonly used in savory dishes, it has also found its place in cocktail recipes, especially when paired with clear spirits like gin and vodka.

Mars Bar

Mars, also known as Mars bar, is a chocolate bar produced by Mars, Incorporated. It comes in two varieties and was first made in 1932. The bar consists of caramel and nougat covered with milk chocolate. In the United States, a different version of the Mars bar was created, featuring nougat and toasted almonds coated in milk chocolate. Later, caramel was added to the recipe. The American version was discontinued in 2002 but returned with a slight modification in the following year under the name “Snickers Almond.”

Marsala Wine

Marsala, a fortified wine, is produced in the region surrounding the Italian city of Marsala in Sicily. It gained Denominazione di Origine Controllata (DOC) status in 1969, recognized by the European Union as a Protected Designation of Origin (PDO). While unfortified wine is also made in the Marsala region, it does not meet the requirements for the Marsala DOC. Marsala wine offers flavors like vanilla, brown sugar, stewed apricot, and tamarind. It exhibits a range of styles from nearly dry to sappy sweet and is best served slightly cool at around 55°F.

Marshmallows

Marshmallow is a soft and chewy confectionery made from sugar, gelatin, and water. It can be used as a filling in baking or molded into various shapes. The inspiration for marshmallows comes from the marshmallow plant, scientifically known as Althaea officinalis. This plant grows in marshes and damp areas, primarily in Europe, North Africa, and Asia. The history of marshmallows dates back to around 2000 BCE, with ancient Egyptians being the first to use the plant’s root for medicinal purposes. The root was boiled with honey to create a thick mixture, which was then strained and cooled. Marshmallows have a sweet and slightly vanilla-like taste, often with hints of caramelized sugar from the toasting process.

Martini

The martini is a classic cocktail consisting of gin or vodka, vermouth, and garnished with an olive or lemon twist. It has gained widespread popularity as one of the most well-known mixed drinks. The vodka martini is a popular variation that replaces gin with vodka as the base spirit. At its core, a martini has a distinct taste of its main ingredient, whether it’s vodka or gin. The vermouth, a fortified wine, adds an herbaceous and slightly sweet flavor. The choice of garnish can also significantly influence the overall flavor profile of the cocktail. I like mine ‘dirty,’ with added olive brine, and stirred, not shaken! Sorry, James Bond.

Marzipan

Marzipan is a sweet confection made from a mixture of sugar, honey, and ground almonds. Often used to create chocolate-covered treats and small imitations of fruits and vegetables, marzipan can also be rolled into thin sheets and used to decorate cakes, particularly for special occasions like birthdays, weddings, and Christmas. It can be incorporated into various baked goods, and in some countries, it is shaped into small animal figures as a traditional treat for New Year’s Day or Christmas. The flavor of marzipan is sweet and nutty, with a soft and slightly chewy texture. Marzipan imported into the U.S. may have a slightly bitter taste due to the use of bitter almonds.

Masala Dosa

Masala dosa is a popular South Indian dish originating from Udupi in Karnataka. Made from a blend of rice, lentils, urad dal, chana dal, fenugreek, rice, dal, and chilies, this dosa is served with potato curry, chutneys, and sambar. While it is widely enjoyed in South India, it can also be found in various regions of the country and even overseas. The preparation of masala dosa differs from city to city, with variations like Davanagere butter dosa and paper masala dosa. The dosa itself is thin, crispy, and slightly sour, providing the perfect base for the flavorful potato stuffing.

Mashed Potatoes

Mashed potatoes, also known as mash, are a popular dish made by mashing boiled or steamed potatoes. Typically, they are combined with milk, butter, salt, and pepper to achieve a creamy and fluffy texture. This versatile side dish pairs well with both meat and vegetables or can be used as an ingredient in various recipes, such as dumplings and gnocchi. They are loved universally for their comforting and satisfying qualities. Convenient options like dehydrated instant and frozen mashed potatoes are also available for easy preparation.

Mashed Sweet Potatoes

Red and orange-skinned sweet potatoes, often mistakenly labeled yams in the US, are the ideal choice for creamy and flavorful mashed sweet potatoes. Their natural sweetness and smooth texture surpass those of drier and starchier varieties like tan or purple-skinned sweet potatoes. When selecting sweet potatoes, opt for firm and smooth-skinned ones. Smaller to medium-sized sweet potatoes are preferable as they tend to be less starchy compared to the larger ones. Simply mash with loads of butter and salt for a comforting side dish.

Matbucha (Middle Eastern tomato dip)

Matbucha is a savory dip made with tomatoes, peppers, garlic, olive oil, and paprika. This traditional dish originates from North Africa and has a spicy kick that can be achieved by using jalapeño peppers or other hot peppers. It can also be spiced up with dry, hot pepper like Aleppo pepper, hot pepper flakes, or cayenne. Matbucha can be enjoyed as a salad, dip, spread, or sauce, paired with pita bread, olives, crackers, or as a condiment for grilled chicken or fish.

Matcha Tea

Matcha is a finely ground powder made from specially grown and processed green tea leaves. While its origins lie in China, it is primarily produced in Japan today. Unlike traditional tea leaves or tea bags, matcha is consumed by suspending the powdered form in water or milk. In addition to being enjoyed as hot tea in the traditional Japanese tea ceremony, matcha is used to flavor and color various food items, including mochi, soba noodles, and matcha lattes. It offers a unique taste that starts off bitter but gradually transforms into a smooth, sweet finish with earthy flavors and a grassy aroma.

Matjes Herring (Dutch pickled herring)

The story behind the Dutch new herring is fascinating. Fishermen catch the young herring from May to June, allowing them to eat more before being caught. This makes them fatter, oilier, and more flavorful. The herring is cleaned and then ripened in salted wooden barrels. The pancreas releases enzymes during this process, giving the herring its distinct taste. In the 14th century, people preserved herring in salt, but now it is immediately frozen for safety reasons. After thawing, the herring is pickled and preserved for 2 to 4 weeks. Eating a whole pickled herring is an acquired taste, but it’s a cherished tradition in the Netherlands.

Matzo Ball Soup

Matzah balls, also known as matzo balls, are soup morsels that originated from Ashkenazi Jewish cuisine. They are made by combining matzah meal, beaten eggs, water, and fat such as oil, margarine, or chicken fat. Traditionally served in chicken soup, matzah balls are a staple food during the Jewish holiday of Passover. The texture of matzah balls can vary from light to dense, and some recipes make them float in soup while others make them sink.

Mayonnaise

Mayonnaise, commonly known as “mayo,” is a cold and creamy sauce used on sandwiches, burgers, salads, and fries. It serves as a base for various sauces like tartar, fry sauce, remoulade, salsa golf, ranch dressing, and rouille. Made from an emulsion of oil, egg yolk, and an acid like vinegar or lemon juice, mayo comes in different variants with additional flavors. Its color ranges from near-white to pale yellow, and its texture varies from light cream to thick gel. While traditional versions should be creamy and ‘eggy,’ some store-bought varieties have added ingredients to make them tangy and a little sweet.

Meatloaf

Meatloaf is a dish made by combining ground meat with various ingredients, shaping it into a loaf, and then baking or smoking it. It is typically prepared using ground beef, but other meats like lamb, pork, veal, venison, poultry, and seafood can also be used. Vegetarian versions may incorporate imitation meat or pulses. To prevent dryness, techniques like adding bread crumbs and egg, using sauce, wrapping, or including moisture-enhancing ingredients such as fatty meats, rich cheeses, or vegetables are employed. A good meatloaf should be moist, flavorful, and savory, with a subtle hint of vegetable undertones, but ultimately it’s all about the meat.

A medianoche is a Cuban sandwich made with roast pork, ham, mustard, Swiss cheese, and sweet pickles. It is similar to a Cuban sandwich, but the key difference is that a medianoche is made on soft, sweet egg dough bread instead of crusty Cuban bread. This sandwich originated in Cuba and is now popular in many Cuban communities in the United States. Its name comes from its association with Havana’s nightclubs, where it became a late-night staple. With its combination of savory meats, tangy mustard, and sweet pickles, the medianoche is a delicious and satisfying choice for any time of day.

Medjool Dates

Medjool dates, originating from Morocco, are a type of date fruit among many others. Referred to as “the fruit of kings,” they have a sweet taste with a chewy texture. Medjool dates were historically consumed by royalty and believed to combat fatigue. In comparison to regular dates, Medjool dates are easier to eat as they are softer. Nutritionally, both types are similar, but regular dates contain more fiber, fat, and protein. The cultivation of Medjool dates is complex and labor-intensive, contributing to their higher price.

Melba Toast

Melba toast is a thin, dry, and crispy bread that is often served alongside soup, salad, or topped with cheese or pâté. The slices of bread are lightly toasted on both sides and then sliced horizontally, resulting in thinner toast. Melba toast is sometimes given to teething infants as a hard food. In France, it is known as “croutes en dentelle.” Enjoy this light and crispy snack with your favorite toppings or spreads.

Melon

A melon is a fruit-bearing plant belonging to the Cucurbitaceae family. It produces sweet and fleshy fruits that are commonly referred to as melons. The term “melon” can be used to describe either the plant itself or, specifically, the fruit it produces. Botanically, melons are classified as a type of berry known as “pepo.” The word “melon” originates from the Latin term melopepo, which is a Latinized version of the Greek word μηλοπέπων (mēlopepōn), meaning “melon.” Numerous cultivars of melons, especially cantaloupes, have been developed over time.

Melon Ball Cocktail

Prepare this refreshing cocktail by filling a glass with ice. Then, pour in Midori and vodka and finish it off with a generous amount of orange juice. For an extra touch, garnish with some melon balls. While traditionally made with orange juice, feel free to experiment with pineapple or grapefruit as alternative options. Cheers!

Memphis-style Ribs

Memphis barbecue primarily revolves around pork, such as pork ribs and pulled pork, specifically pork shoulder. It is commonly prepared without adding sauce to the meat. The sauce is served separately and tends to be less sweet than Kansas City’s. St. The main difference is that Memphis-style ribs are seasoned with a dry rub before cooking, known as “dry” preparation.

Menemen (Turkish egg dish)

Menemen is a beloved traditional Turkish dish consisting of eggs, tomatoes, green peppers, and flavorful spices like ground black and red pepper, all cooked together in olive oil. While the addition of onions is a topic of debate, they are more commonly included when menemen is enjoyed as a main course rather than for breakfast. Menemen gets its name from a charming town in Izmir Province and has similarities to other dishes like shakshouka, Hungarian Lecsó, and Serbo-Croat Sataraš, all of which have roots in the Ottoman imperial period. Unlike shakshouka, menemen focuses more on highlighting the freshness of its ingredients rather than relying heavily on spices.

Mentos

Mentos are mint-flavored candies available in stores and vending machines worldwide. Created in 1932, they are sold in over 130 countries. These small oblate spheroids have a slightly hard exterior and a soft, chewy interior. When Mentos and Coca-Cola are combined, an eruption occurs due to the candy’s rough coating, causing rapid bubble formation on the surface. However, once consumed, the coating thankfully dissolves, preventing a similar reaction in the stomach.

Menudo (Mexican soup)

Menudo, also known as pancita or mole de panza, is a traditional Mexican soup made with cow’s stomach (tripe) in a red chili pepper broth. It is seasoned with hominy, lime, onions, and oregano. Menudo is commonly served on special occasions like weddings and birthdays. The beef tripe is cut into small cubes and cooked slowly in a rich broth. The taste of menudo is a delightful blend of garlic, onion, chile, hominy, and tripe, giving it a zesty flavor. If you’re a menudo lover, you might have to do a little persuading to get your friends or relatives to try it, but many are converts once they have!

Meringue

Meringue is a dessert or candy of French origin, traditionally made from whipped egg whites, sugar, and sometimes an acidic ingredient like lemon or vinegar. It may also include a binding agent such as salt, flour, or gelatin. The key to a good meringue lies in achieving stiff peaks by denaturing the protein found in egg whites. Homemade meringues are often chewy with a crisp exterior, while commercial meringues are uniformly crisp. Baking at a low temperature for an extended period can help achieve this texture. Meringues are commonly enjoyed as small “kisses” or used as cases and toppings for fruits, ice cream, and puddings.

Merluza a la Koskera

Merluza a la koskera is a classic Basque dish featuring fresh line-caught hake, gently poached in a traditional salsa verde sauce. This sauce is made from garlic, olive oil, fish stock, and parsley. The hake is pan-fried for added flavor and served with sautéed white asparagus, salsa verde, and soft-boiled quail eggs. The dish gets its name from “koskeros,” which refers to residents of Donosti.

Mesclun

Mesclun is a mix of assorted young salad greens originating from Provence, France. The traditional blend includes chervil, arugula, lettuces, and endive, while variations may include spinach, collard greens, Swiss chard, radicchio, sorrel, or other leafy vegetables. Mesclun can go beyond salads, adding crunch, flavor, nutrients, and vitamins to dishes. Incorporate mesclun in your meal plan by using it as a bed for eggs or as a base for poultry or fish, tossing it into smoothies, adding it to sandwiches, or wilting it into lentils or rice.

Mexican Beans

Pinto beans, sometimes referred to as Mexican beans, are widely used in Mexican cuisine, making them a staple in many dishes. Similar to black beans, pinto beans are rich in essential nutrients like fiber and protein. They can be enjoyed in their whole form or mashed to create refried beans. Among the commonly available varieties, Pinto Beans, Peruano, Mayocoba, Flor de Mayo, and Black Beans are popular choices. These beans offer a versatile and nutritious addition to meals, adding flavor and texture to soups and stews or served as a side dish.

Mexican Rice

Mexican rice, also known as arroz a la mexicana or arroz rojo, is a popular side dish in Tex-Mex cuisine. It is made from white rice, tomato, garlic, onion, and other ingredients. Typically served as an accompaniment to dishes like mole, refried beans, or carne asada, Mexican rice is prepared by rinsing and soaking the rice before toasting it in a saucepan with fat. A sauce made from tomato, onion, and garlic is then added to the rice, which is simmered until it absorbs all the liquid and becomes soft.

Mille-Feuille (French pastry)

A mille-feuille, also known as Napoleon or vanilla slice, is a French dessert consisting of puff pastry and pastry cream. Traditionally, it has three layers of puff pastry alternated with two layers of pastry cream. The top layer can be finished with whipped cream, icing sugar, cocoa, or sliced almonds. The name “mille-feuille” refers to its multiple layers of puffed-up pastry. This dessert offers a delightful combination of flavors and textures, being simultaneously rich and light, flaky and creamy. It is a perfect treat to enjoy during tea time or with a cup of coffee.

Millet

Millet, belonging to the Poaceae family, is a group of cereal grains widely consumed in developing countries across Africa and Asia. Although resembling seeds, millet shares a nutritional profile similar to sorghum and other cereals. What sets millet apart is its high dietary fiber content, aiding digestion, blood sugar regulation, and supporting intestinal health. In contrast, rice, especially refined white rice, lacks significant fiber content. Millet possesses a mild, grassy, corn-like flavor that complements both sweet and savory ingredients. It can stand alone or serve as a substitute for couscous, bulgur, quinoa, or brown rice in various recipes.

Minced Meat

Ground meat, commonly known as mince or minced meat outside of North America, is finely chopped meat achieved through the use of a meat grinder or chopping knife. Ground beef is a popular type of ground meat, but other meats such as pork, veal, lamb, goat, and poultry can also be prepared similarly. This versatile ingredient finds its way into various dishes, either on its own or in combination with other ingredients. It can be shaped into meatballs and cooked through frying, baking, steaming, or braising. Meatloaves, pâtés, and meat pies also benefit from ground meat as a filling. Ground meat can be used to create flavorful sauces like ragù, which are then incorporated into dishes like pastitsio and moussaka. Another popular use is in chili con carne, where it is combined with beans, tomatoes, and spices.

Minestrone Soup

Minestrone is a thick Italian soup made with vegetables. It typically includes beans, onions, celery, carrots, greens, stock, parmesan cheese, and tomatoes. The recipe is flexible, allowing for variations based on available ingredients. Minestrone originated before the expansion of Rome and consisted mainly of vegetables. Over time, the Roman diet evolved with the introduction of meats and bread. However, the tradition of simple and hearty vegetable soups remained. Today, minestrone is associated with “cucina povera,” a style of cooking that embraces rustic and rural roots.

Mint

Mint, also known as mentha, belongs to the Lamiaceae family. It encompasses about 15-20 plant species, including peppermint and spearmint. This popular herb can be used fresh or dried in various dishes and infusions. Mint oil is often utilized in the production of toothpaste, gum, candy, and beauty products. The primary flavor of mint is subtly sweet, with a cool sensation provided by the menthol present in the herb. This chemical triggers a message to the brain that something cold is being consumed, resulting in a refreshing and cooling effect on the mouth. Mint adds a delightful touch to both sweet and savory recipes, such as smashed fava beans and pecorino toast, minty pesto with lamb, or a watermelon salad with lime for a refreshing summer dessert.

Mint Chocolate Chip Ice Cream

Mint chocolate chip is often attributed to Marilyn Ricketts, who won an ice cream contest in 1973 while studying at Torquay Catering College in England. However, the mint chocolate combination existed earlier, made by brands like Baskin & Robbins and Girl Scout Cookies. Mixing mint, vanilla, and chocolate may sound strange, but when done well, mint chip ice cream is creamy, refreshing, and surprisingly satisfying. It has a dedicated fan base, of which I am a member. Mint chocolate chip pairs nicely with various flavors and toppings, such as chocolate sauce, whipped cream, crushed Oreos, fresh berries, or even a warm brownie. It also complements caramel, coconut, and almonds.

Miso

Miso, a traditional Japanese seasoning, is a thick paste made by fermenting soybeans with salt, kōji, and sometimes rice, barley, or seaweed. It is used for sauces, spreads, pickling, and making miso soup. With its high protein content and rich vitamins and minerals, miso played a vital nutritional role in Japan. Today, it remains widely used in both traditional and modern Japanese cooking while also gaining global popularity. The flavor and aroma of miso vary depending on the ingredients and fermentation process, with descriptions ranging from salty to sweet, earthy, fruity, and savory.

Miso Soup

Miso soup, known as misoshiru in Japan, is a traditional Japanese dish. It consists of a dashi stock blended with softened miso paste. Depending on regional and seasonal recipes, various optional ingredients like vegetables, tofu, and abura-age can be added to enhance the flavor. Miso soup is often served alongside rice and is considered one of the two fundamental soup types in Japanese cuisine. Miso itself is a key ingredient that provides a deep, savory flavor with hints of toastiness, richness, and saltiness. Its umami taste serves as the foundation for many everyday Japanese dishes.

Mixed Berries

Berries are small, round fruits that grow on bushes or trees. They come in various types, including blackberries and raspberries, which are edible. When it comes to enjoying mixed berries, there are several options. You can incorporate them into your desserts, such as in berry cobblers, crumbles, or pies. They also go well with breakfast foods like oatmeal. Berry smoothies and fruit salads are refreshing choices. They can even be used as a garnish in drinks like mocktails or in homemade fruit popsicles!

Mochi (Japanese rice cake)

Mochi is a traditional Japanese rice cake made from a special type of glutinous rice called mochigome. It is steamed and then pounded into a paste before being shaped into various forms. Mochi holds a prominent place in Japanese culture and is particularly associated with the New Year festivities. While it has a mild rice flavor, what sets mochi apart is its unique sticky, stretchy, soft, and chewy texture. This versatility allows mochi to be used in a wide range of dishes and cooking styles, making it a beloved ingredient in Japanese cuisine. Different regions in Japan have their own variations and specialties when it comes to mochi.

Molasses

Molasses is a thick substance that is primarily derived from the refining of sugarcane or sugar beet juice. It varies in sugar content, extraction method, and plant age. Sugarcane molasses is commonly used to add sweetness and flavor to various foods, and it is a key ingredient in the production of rum. Light molasses, which has a relatively lighter color and a milder flavor, is the most widely available type and is often used in baking. It helps create soft cookies and crusty bread and can also be used in marinades and sauces.

Molletes (Mexican open-faced sandwich)

Molletes are a popular Mexican dish that can be enjoyed for breakfast, lunch, or as a quick snack. They consist of toasted bread topped with refried beans, melted cheese, and pico de gallo, a fresh salsa. Molletes are a convenient option when you need a satisfying meal in a hurry. Think of them as a Mexican twist on beans on toast combined with a grilled cheese sandwich. With their simple yet delicious combination of flavors, molletes offer a tasty and filling treat.

Monkfish

Lophius, also known as monkfish or fishing-frogs, are lophiid anglerfish species found in the Atlantic and Indian Oceans. North Sea and North Atlantic fishermen refer to them as “monk” or “monkfish,” although the name is also used for a type of shark. Monkfish is recognized for its firm, white flesh, often compared to lobster meat in both texture and flavor. It possesses a mild and sweet taste with no fishy notes. This versatile fish can be cooked using various methods.

Mont Blanc (French dessert)

Mont Blanc, also known as Mont-Blanc aux marrons, is a dessert originating from nineteenth-century Paris. It consists of sweetened chestnut purée shaped into vermicelli-like strands and topped with whipped cream. Its name is derived from the resemblance of the dish to a snow-capped mountain. Initially considered heavy and outdated, Mont Blanc has experienced a resurgence in popularity in recent years, particularly in autumn and winter. Modern variations of this dessert can be found in trendy establishments like Pierre Hermé, offering a lighter take on the classic. Mont Blanc is beloved in various countries, including France, Italy, Hong Kong, Japan, and Switzerland, among others.

Moussaka

Moussaka is a popular dish in the Balkans and the Middle East, commonly made with eggplant or potato and ground meat. It has various regional variations. The Greek version, created by Nikolaos Tselementes in the 1920s, features layers of the ingredients with a milk-based or béchamel sauce on top. There is also a vegan variant for fasting days. In Egypt, messa’aa is made with fried eggplant and can be vegan or vegetarian. Turkish mussaka consists of thinly sliced fried eggplant in a tomato-based meat sauce. In Saudi Arabia, muṣagga‘a is typically eaten hot, while in other Arab countries, it can be enjoyed cold or hot.

Mozzarella

Mozzarella, a semi-soft cheese originating from southern Italy, is made with either cow’s milk or buffalo milk, known respectively as “mozzarella fior di latte” or simply “mozzarella,” and “mozzarella di bufala.” Fresh mozzarella is typically white but can turn light yellow when seasoned based on the animal’s diet. It is traditionally served the day after production, but can be stored in brine for up to a week or longer when vacuum-sealed. Low-moisture mozzarella can be refrigerated for up to a month, while shredded varieties have a longer shelf life. Mozzarella is commonly used in pizzas, pasta dishes, and Caprese salad.

Mozzarella Sticks

Mozzarella sticks are elongated pieces of battered or breaded mozzarella, commonly served as hors d’oeuvre. The practice of frying cheese in a batter can be traced back to at least 1393 in medieval France. However, it is believed that the medieval French version differs significantly from the modern mozzarella sticks we know today. The origins of mozzarella sticks as we know them can be traced to the United States in the 1970s, influenced by the increased availability of mass-produced mozzarella cheese and advancements in frying technologies. The ideal mozzarella stick should have mild and creamy cheese with a hint of salt coated in a toasty and flavorful breading.

Muesli

Muesli is a Swiss breakfast dish made primarily with rolled oats. It is traditionally soaked overnight and enjoyed the next morning. Along with oats, muesli includes ingredients like grains, nuts, seeds, and fresh or dried fruits. Milk or cream, citrus juice, and honey are added for sweetness. Nowadays, yogurt or other milk alternatives are commonly included. Muesli was developed in the early 1900s by Swiss physician Maximilian Bircher-Benner for his hospital patients. It has since become a popular breakfast choice, resembling cereal. In Switzerland, it is sometimes eaten for supper with coffee, bread, butter, and jam. Muesli can be enjoyed raw or toasted and can even be turned into granola by adding sweeteners and oil.

Mug Cake

A mug cake is a single-serving cake that you can make in your microwave using minimal ingredients. My favorite flavor is chocolate – rich, moist, and reminiscent of a traditional oven-baked chocolate cake. Over the past few years, mug cakes have gained popularity as a quick and convenient snack, perfect for when you’re craving a sweet treat. These individual-sized desserts are made by mixing the ingredients of a regular cake in a mug and then microwaving the batter until it rises. It’s an easy and satisfying indulgence that can be enjoyed in just a few minutes.

Mulberries

The white mulberry, scientifically known as Morus alba, is a fast-growing tree that reaches a height of 10-20 meters. Originally native to China and India, it has been widely cultivated and naturalized in various countries, including the United States, Mexico, Australia, Kyrgyzstan, Argentina, Turkey, and Iran. This mulberry species is primarily grown to feed silkworms, contributing to the commercial production of silk. The berries of the mulberry are edible and can range in color from deep purple to black, red, or white, depending on the variety. They offer a pleasant balance of sweet and tart flavors, sometimes accompanied by hints of baking spices or woody cedar.

Mulligatawny Soup (Anglo-Indian curry soup)

Mulligatawny soup, originating from South Indian cuisine, combines lentils, Indian spices, ginger, garlic, and lemon for a flavorful experience. This creamy soup incorporates coconut milk for its smooth texture and is seasoned with earthy spices like curry, turmeric, and paprika. The name “Mulligatawny” is derived from the Tamil words for “black pepper” and “water,” reflecting its peppery essence. It is often made with chicken, mutton, or lentils as main ingredients. With its rich flavors and cultural heritage, Mulligatawny soup offers a delightful and comforting dish.

Multigrain Bread

Multigrain bread is a type of bread made with a combination of two or more grains. It can include barley, millet, oats, and whole-wheat flour, among others. Some variations incorporate edible seeds like flaxseed, pumpkin seeds, and sunflower seeds. Multigrain bread may be made using whole, unprocessed grains, although commercial varieties may not always contain whole grains. With its earthy flavor and texture similar to whole wheat bread, multigrain bread is versatile and can be used for various sandwiches.

Mung Beans

The mung bean, also known as green gram, is a legume plant species cultivated in East, Southeast, and South Asia. It is utilized as an ingredient in both savory and sweet dishes. Sprouted mung beans have a mild taste, slightly nutty and earthy, often compared to creamy baked potatoes. With its widespread cultivation and adaptability in cooking, the mung bean has become a staple in many Asian cuisines. Its subtle flavor and nutritional benefits make it a popular choice for incorporating into diverse recipes.

Mung Bean Sprouts

Mung bean sprouts are a type of vegetable that is grown by sprouting mung beans. Growing mung bean sprouts is relatively easy, requiring minimal care and a steady supply of water. There are various techniques for sprouting mung beans, with a common method being to sprout them in a jar covered with a fine mesh or cloth. The sprouts have a mild, nutty flavor and can be used in a variety of dishes to add a fresh and crunchy texture.

Mushrooms

Mushrooms, also known as toadstools, are the fleshy fruiting bodies of fungi. They grow above ground, on soil, or on their food source. While the term “toadstool” generally refers to mushrooms that are poisonous to humans, the name “mushroom” is commonly used for fungi with a stem, cap, and gills on the underside. However, it can also describe other gilled fungi, with or without stems. Mushrooms produce microscopic spores that aid in their spread. Besides their various tastes and textures, mushrooms are low in calories and fat while being a good plant-based source of vitamin D, fiber, and prebiotics for gut health.

Mussels

Mussels, known as bivalve mollusks, are found in both saltwater and freshwater habitats. Their elongated and asymmetrical shells distinguish them from other edible clams. With a mild, briny taste and a hint of sweetness, mussels offer a harmonious blend of flavors from the sea. What makes them truly remarkable is their ability to absorb the flavors of the ingredients they’re cooked with, enhancing their natural taste. By adding spices and herbs, you can further elevate the flavors and make your mussels even more delicious. I love mine in a white wine and lemon broth, best eaten at a beachside restaurant.

Mustard

Mustard is a condiment derived from mustard plant seeds. These seeds, whether whole, ground, cracked, or bruised, are mixed with liquids like water, vinegar, lemon juice, or wine, along with salt and other spices. The resulting paste or sauce can range in color from bright yellow to dark brown. Mustard has a distinct, pungent, and somewhat bitter taste. It is commonly used as a condiment for meats, vegetables, and cheeses, especially in sandwiches, hamburgers, and hot dogs. It is also a popular ingredient in dressings, glazes, sauces, soups, and marinades.

Mustard Greens

With their peppery and spicy flavor, mustard greens can be enjoyed in salads, soups, or casseroles. They can also be steamed and served as a simple side dish with olive oil, garlic, and lemon juice. Greens are mainly composed of water, with carbohydrates, protein, and fat making up the remaining components. In a 100-gram serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) of food energy. They are a rich source of vitamins A, C, and K, with vitamin K being particularly high. Mustard greens also provide moderate amounts of vitamin E and calcium.

Mutton

Lamb, hogget, and mutton are different stages of sheep meat. A sheep in its first year is a lamb, while a sheep in its second year is a hogget. Mutton refers to meat from older sheep. These terms are commonly used in Norway, New Zealand, South Africa, Scotland, and Australia. In South Asian and Caribbean cuisine, “mutton” often refers to goat meat. Mutton has a distinct flavor of grass, hay, and soil, which some people find strong. However, the flavor can be smoother if the animal is younger and fed on tender spring grass.

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