Glossary of terms

Melon is a large fruit from the gourd family, divided into two main groups: watermelons and muskmelons. Watermelon has a green rind and red juicy flesh full of black seeds. Muskmelons include varieties such as cantaloupe and honeydew with orange or green flesh. Melons contain a high amount of water, are low in calories, and rich in vitamins A and C. They are eaten fresh as a dessert or snack, added to fruit salads and beverages. During summer months they are among the most popular fruits worldwide.

Menemen is a Turkish breakfast dish of scrambled eggs with tomatoes, peppers, and onions. It is cooked in a pan and served with fresh bread. A staple of the Turkish breakfast.

Meringue is a light confectionery mixture made from whipped egg whites and sugar, baked at low temperature. The result is a crisp and airy treat with a delicately sweet flavor. Meringue is used as a base for cakes, desserts, and pastries, but is also served on its own. There are three basic techniques: French, Swiss, and Italian, which differ in how the whites and sugar are processed.

Milk is a white liquid produced by the mammary glands of mammals, most commonly cows, goats, or sheep. It is a fundamental raw material of the dairy industry and one of the most important foods in the human diet. It contains proteins, fats, lactose, calcium, phosphorus, and B vitamins. Cow's milk is produced in various variants by fat content: whole, semi-skimmed, and skimmed. Milk is consumed as a beverage, used in cooking and baking, and serves as the base for producing butter, cheese, yoghurt, and other dairy products.

Millet is one of the oldest cultivated grains, originating from Asia. Hulled millet grains are naturally gluten-free and have a mild, slightly nutty flavor. Millet is a source of magnesium, iron, phosphorus, and B vitamins. In cooking, millet is used as a side dish, in porridges, soups, salads, and sweet dishes. It is easily digestible and suitable for a gluten-free diet. Before cooking, it is recommended to rinse millet and briefly toast it to enhance the flavor. Millet is gaining popularity as a healthy alternative to rice in many cuisines.

Millet refers to the hulled grains of proso millet, one of the oldest cultivated crops. This gluten-free grain contains quality carbohydrates, protein, fiber, iron, magnesium, and B vitamins. In the kitchen, it is used for porridges, side dishes, salads, soups, and sweet dishes. It has a mild, slightly nutty flavor and cooks in about fifteen minutes. It is suitable for people with celiac disease.

Millet bake is a traditional Czech dish from millet, milk, eggs, and butter, baked in the oven. Millet is cooked in milk into a thick porridge, mixed with eggs, and baked until golden. It can be sweet with cinnamon, sugar, and raisins, or savory with quark or cheese. It is served as a main course, snack, or dessert. Today it is experiencing a revival due to interest in traditional and gluten-free recipes.

Milt refers to the male reproductive glands of fish, containing sperm, and is considered a delicacy in many cuisines around the world. It has a creamy white colour and a delicate, almost pudding-like texture. Central European cuisine most often prepares milt from carp, traditionally breaded and fried as part of the Christmas Eve dinner. In French cuisine, cod milt is called laitance and served on toast. In Japanese cuisine, cod milt is known as shirako and is regarded as a winter delicacy. Milt is rich in protein and omega-3 fatty acids.

Minestrone is a hearty Italian vegetable soup with beans, pasta or rice. It features seasonal vegetables and herbs varying by region.

Miso is a Japanese fermented paste made from soybeans, rice or barley, and salt. It is the foundation of miso soup and many other Japanese dishes.

Mojito is a traditional Cuban cocktail made from white rum, lime juice, sugar, spearmint, and soda water. It is one of the most popular mixed drinks in the world thanks to its refreshing taste that combines sweetness, acidity, and minty freshness. The history of mojito dates back to the 16th century in Cuba, where the drink was originally prepared with aguardiente, a precursor to rum.

Mole is a traditional Mexican sauce prepared from dozens of ingredients including various chilli peppers, spices, nuts and dark chocolate.