macaroon
Small cookies of nut paste (usually almond), sugar, and egg white.

maître d' hôtel
Dining room manager or food and beverage manager, informally called maitre d'. This position oversees the dining-room or front-of-the-house staff. Also, a compound butter flavored with chopped parsley and lemon juice.

marinade
An appareil used before cooking to flavor and moisten foods; may be liquid or dry. Liquid marinades are usually based on an acidic ingredient, such as wine or vinegar; dry marinades are usually salt-based.

marzipan
A paste of ground almonds, sugar, and egg whites that is used to fill and decorate pastries.

medallion
A small, round scallop of meat.

meringue
Egg whites beaten until they are stiff, then sweetened and possibly baked until stiff. Types include regular or common, Italian, and Swiss.

melt
Heat slowly in a pan until the ingredient becomes a liquid.

mince
To chop into very small pieces.

minestrone
A vegetable soup that typically includes dried beans and pasta.

mise en place
Literally, "put in place." The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.

mix
Combine ingredients, usually with a spoon or electric mixer, so they are all evenly blended.

mode, á la
Literally, "in the style of". Boeuf à la mode is braised beef; pie à la mode is served with ice cream.

mousse
A dish made with beaten egg whites and/or whipped cream folded into a flavored base appareil. May be sweet or savory.