Manicotti: Tube-shaped pasta about 4 inches long and 1 inch in
Manicotti are boiled, stuffed, covered with a sauce and baked.
Marsala: Rich, smoky Sicilian fortified wine that ranges in flavor
from sweet to dry. Sweet Marsala is often used in desserts; dry Marsala
is sipped like sherry.
Masa harina (MAH-sah ah-REE-nah): Mexican corn flour used to make
tamales and corn tortillas. Flour is made from sun- or fire-dried corn
soaked in limewater overnight then ground.
Medjool date: Large, soft date considered to be the most flavorful.
Mexican chocolate: Grainy chocolate disks flavored with sugar,
almonds and vanilla. Used to prepare Mexican hot chocolate beverage and
in mole sauces. Usually available in Mexican sections of supermarkets. One
ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop of
almond extract can substitute for 1 ounce of Mexican chocolate.
Millet: A tiny, round golden grain that becomes light and fluffy
when cooked. Popular in India and China.
Mirin: A sweet Japanese cooking wine made from rice.
Miso: A salty paste made from cooked, aged soybeans and sometimes
grains. Thick and spreadable, it's also used for flavoring soup bases.
in several varieties; darker varieties tender to be stronger flavored and
saltier than lighter varieties.
Mole (MOH-lay): Rich, dark, smooth, reddish-brown Mexican sauce
with onion, garlic, several types of chilies, ground sesame or pumpkin
and Mexican chocolate. Available jarred in Mexican sections of
Mung beans: Small bean with yellow flesh and green, yellow or black
skin. These beans most commonly are used for sprouting. Dried mung beans
can be used in many dishes without presoaking. Mung beans also are ground
into flour which is used to make noodles.
Mung bean sprouts: Small bean with yellow flesh and green, yellow
or black skin, often used for sprouting.