Category: M

A mixture of sugar and egg whites formed into small cakes and baked or spread over pastry etc. The sweet foam made by whisking together egg whites and sugar takes its name, meringue, from its place of origin, Mehrinyghen, formerly in Switzerland but now part of Germany. The name was adopted into French as meringue,…

To dissolve or liquify by heating.  

A crisp, thin, crunchy toast. This sweet indulgence presents a creamy scoop of vanilla ice cream crowned with a blend of luscious fruits and a tantalizing drizzle of Melba sauce, a raspberry syrup that perfectly complements the dessert’s flavor profile. Originally, the recipe called for peaches to be used in the mix, and it was…

A food product made basically of an oil-in- water emulsion with egg yolk, vinegar, salt, and flavoring and coloring ingredients. Although mayonnaise is fairly easy to make—simply blend egg yolks, oil, vinegar, and seasonings—etymologists have had great difficulty ascertaining the origin of its name. Some have suggested the name originated as a corruption of Bayonnaise,…

Means “dough” in Spanish. It is the cornmeal dough made from dried corn kernels that have been softened with lime (calcium hydroxide) and then ground. Finely-ground masa is used to make tortillas and coarsely-ground masa is used to make tomales. A type of cornmeal utilized in Mexican cuisine, that is carefully ground and ideally employed…

A fragrant, aromatic annual herb. Wild marjoram is called Oregano, while sweet marjoram is the cultivated variety. Leaves and flowers are both used. They are dried and ground and have a minty flavor. A type of herb that originates from the Mediterranean region, typically reaching a height of around one foot and adorned with small,…

To let food stand in a liquid (mixture of oil with vinegar or lemon juice) to add flavor or make more tender. The process of submerging a food item, such as a beef roast, or letting it rest in a liquid blend, with the purpose of imparting flavor, softening its texture, or preserving it for…