Glossary of terms

Margarita is one of the most famous cocktails in the world, made with tequila, orange liqueur, and fresh lime juice. The cocktail is traditionally served in a special wide glass with a salt-rimmed edge. Margarita can be served shaken with ice, frozen, or straight up without ice. It originated in Mexico in the 1940s and has since become a symbol of Mexican bar culture. There are many variations including fruity versions with strawberry, mango, or melon. The proper ratio of ingredients is the key to a perfect margarita.

Marinating is a culinary technique where foods are soaked in a mixture of liquids and seasonings to enhance flavor and tenderize texture. Marinades typically contain an acidic component such as vinegar, lemon juice, or wine, oil, and various spices and herbs. The acid in the marinade helps break down meat fibers, making it more tender. Marinating time varies by food type, meat can marinate for hours to overnight, while fish requires less time.

Marmalade is a fruit preserve made by cooking fruit with sugar and often with added pectin for proper setting. Unlike jam, marmalade contains pieces of fruit or peel, giving it a characteristic texture. The most famous is orange marmalade made from citrus fruits including the peel, traditionally popular in British cuisine. Marmalade is used as a spread on bread and pastries, filling for cakes and pastries, or glaze for meat.

Marzipan is a confectionery paste made from finely ground almonds and sugar with a smooth texture and distinctive almond flavor. The tradition of marzipan making dates back to the Middle Ages and is particularly associated with Lubeck in Germany and Mediterranean countries. Marzipan is used for modeling figurines, coating cakes, and making confections. In its pure form, it contains only almonds and sugar, with higher quality varieties having a greater proportion of almonds.

Mascarpone is an Italian fresh cream cheese with a delicate, smooth texture and mildly sweet flavor. It originates from the Lombardy region in northern Italy and is made by heating cream with the addition of citric acid or wine vinegar. Mascarpone has a very high fat content, typically around 75 percent in dry matter, giving it a luxurious creamy consistency.

Mashed potatoes is a classic side dish prepared from boiled and mashed potatoes mixed with butter and milk or cream. It has a smooth and creamy consistency and a delicate, buttery flavor. It is among the most popular side dishes in Central European cuisine and is served with meats, sauces, and stews. For the best results, floury potato varieties are recommended as they mash better and create a smoother texture.

Matcha is a Japanese powdered green tea made from finely ground tea leaves of the tencha variety. Tea bushes are shaded before harvest, which increases the chlorophyll content and the amino acid L-theanine that gives matcha its characteristic sweetness and umami flavor. Matcha is traditionally prepared using a whisking method with a bamboo whisk called chasen in a special bowl called chawan.

Mayonnaise is a cold emulsified sauce made from egg yolks, oil, vinegar or lemon juice, and mustard. This thick, creamy sauce originates from French cuisine, and its name is traditionally derived from the city of Mahón on Menorca. Mayonnaise serves as the base for many other sauces such as remoulade, tartar sauce, and salad dressings. It is widely used in Central European cuisine in potato salad, on open-faced sandwiches, and as a base for spreads.

Meat smoking is an ancient preservation and flavoring technique where meat is exposed to smoke from smoldering wood. There are three types: cold smoking, warm smoking, and hot smoking. Smoking gives meat a characteristic flavor, golden color, and extends its shelf life. The most commonly smoked products include ham, bacon, sausages, and fish. The choice of wood influences the final flavor of the product.

Meat tenderising is a culinary technique involving pounding meat with a mallet to thin and soften it. It is most commonly used when preparing schnitzels, where the meat needs to be evenly thinned so it cooks quickly and uniformly when fried. Typically pork or chicken is tenderised, but beef and veal are also used. The meat is placed between two sheets of cling film to prevent tearing and splashing. Proper tenderising ensures a tender, juicy schnitzel with even thickness.

Meatballs are small balls of minced meat mixed with egg, breadcrumbs, and seasoning, which are boiled in broth, baked, or fried. They are found in many cuisines worldwide under various names and variations. In Czech and Central European cooking, meatballs are served in tomato sauce or in soup. Scandinavian köttbullar are served with lingonberries, Italian polpette with pasta. Meatballs are a popular family meal that can be made from beef, pork, chicken, or a mixture of meats.

Meatloaf is a baked dish of ground meat enjoyed in both American and Czech cuisines. In Czechia it is called sekaná, made with bread roll and eggs.