Ingredient list

Mascarpone is an Italian fresh cheese with a high fat content, originating from the Lombardy region. It is made by heating cream with citric acid or wine vinegar, resulting in a thick, creamy mass. It has a delicate, slightly sweet flavor and a velvety smooth texture. In the kitchen, it is indispensable for making tiramisu, where it forms the base of the creamy filling. It is also used in cakes, cheesecakes, pasta sauces, soups, or as a luxurious spread. Thanks to its high fat content, it holds its shape well and whips beautifully. It should be stored in the refrigerator and consumed soon after opening.

Matcha is a finely ground powder made from high-quality green tea leaves, originating from Japan. Unlike regular green tea, the entire leaf is dissolved in liquid during preparation, allowing the body to absorb all its nutrients. It has a distinctive, slightly bitter and grassy flavour with a subtle sweetness. In the kitchen, it is used not only as a traditional whisked tea drink, but also in desserts, cakes, ice cream, smoothies, and as a flavouring for doughs and batters. It is rich in antioxidants, particularly catechins, and contains the amino acid L-theanine, which supports focus and concentration.

Matjes fillets are fillets of herring, typically Atlantic herring, prepared in a traditional way. The fish are caught young, before their first spawning season, and briefly cured in a mildly sweet and salty brine. The result is tender, delicate flesh with a slightly sweet and salty flavor without an overpowering fishy taste. They are a beloved delicacy in German, Dutch, and Scandinavian cuisine. Most often served with onions, pickles, and sour cream, in sandwiches, or as a side with potatoes. They also work beautifully in salads and appetizers. Compared to regular pickled herring, matjes fillets have a noticeably softer texture and milder flavor.

Matjes are young herrings processed in the traditional Dutch way, cured and fermented in their own juices. The name comes from the Dutch word for maiden, as the fish are traditionally processed before spawning. They have a delicate, creamy and mildly salty flavour with a characteristic fermented aroma. They are classically served with raw onion or in a Dutch bread roll, but also work wonderfully in salads, on toast, or as part of cold starters. They are a rich source of omega-3 fatty acids and vitamin D. In the Netherlands, matjes herring is a beloved seasonal delicacy.

Matzah (maces) is a traditional Jewish unleavened bread in the form of flat, crispy crackers, made solely from flour and water without any leavening agents. It is an essential part of the Passover seder, during which leavened bread is forbidden. Its flavour is neutral and slightly starchy, with a brittle, crunchy texture. In the kitchen it is eaten on its own, or ground as a substitute for breadcrumbs, used in matzah balls or various desserts. It is also popular outside Jewish communities as a light cracker.

Matzo meal is a finely ground product made from matzo, the unleavened flatbread traditionally eaten during the Jewish holiday of Passover. It is produced by grinding dry matzo crackers into a fine or medium-coarse powder. In the kitchen, it serves as a substitute for regular flour or breadcrumbs, particularly in kosher Passover recipes. It is used to thicken soups and sauces, to make matzo balls (kneidlach) for chicken soup, pancakes, cakes, and other baked goods. It has a mild, neutral flavour and blends easily with other ingredients, making it a versatile pantry staple.

Mayonnaise is an emulsified cold sauce made from egg yolks, vegetable oil, vinegar or lemon juice, and salt. Its base is a stable oil-in-water emulsion held together by the lecithins found in egg yolks. It has a creamy, rich flavour with a gentle tanginess. In the kitchen it is one of the world's most widely used condiments, serving as a base for dressings, dips, tartare sauce, and as an ingredient in salads, spreads, sandwiches and burgers. It also flavours potato salads and warm dishes. Homemade mayonnaise has a noticeably fuller flavour than commercial varieties, but a shorter shelf life.

Tradiční český velikonoční chléb Mazanec se vyrábí z kynutého těsta obohaceného máslem, vejci, cukrem a rozinkami. Typicky je ochucen citronovou kůrou nebo vanilkou, někdy také mandlemi. Charakteristický je svým kulatým tvarem a křížem na vrchu, což symbolizuje křesťanský motiv. Nejčastěji se podává na Velikonoce k snídani nebo jako svačina, nakrájený a s máslem. Chuť je sladká, měkká a jemně kořeněná. Mazanec je symbolem jara a velikonočních tradic v české kuchyni a společné pečení je oblíbenou rodinnou aktivitou.

Mead is one of the oldest alcoholic beverages in the world, produced by fermenting honey in water. Its history stretches back thousands of years and it was widespread across many cultures, from ancient Egypt and Greece to medieval Europe. The flavor is gently sweet with a distinctive honey aroma, varying according to the type of honey used and the fermentation process. In the kitchen, it can be used in marinades, sauces, braised meats, or as a base for desserts and baked goods. It is also enjoyed as a standalone drink, served warm or cold, and in many countries it holds a special place in traditional cuisine and festive celebrations.

Mediterranean dressing is a light vinaigrette inspired by the flavours of Mediterranean cuisine. Its base consists of quality olive oil, lemon juice or wine vinegar, and fresh or dried herbs such as oregano, thyme, or basil. It is often enhanced with garlic, Dijon mustard, or capers. The resulting flavour is fresh, aromatic, and slightly tangy. It works particularly well on green and tomato salads, but also makes an excellent marinade for chicken, fish, or grilled vegetables. The dressing can easily be made at home or purchased ready-made. Thanks to olive oil and herbs, it is considered a healthier alternative to creamy dressings.

Melon is a juicy summer fruit from the gourd family, loved worldwide for its refreshing sweetness and high water content. The most common varieties include watermelon with its red flesh and cantaloupe or honeydew with yellow or orange flesh. In the kitchen, melon is most often enjoyed fresh, as a dessert, in fruit salads, or blended into smoothies. It also pairs beautifully in savory combinations, for example with prosciutto, feta cheese, or fresh mint. It can be used to make refreshing drinks, sorbets, ice creams, or even grilled slices for an interesting flavor contrast.