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macadamia

BY: The Food Lover's Companion

As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of the tree's nut was eventually discovered and has been prized ever since. The macadamia tree is native to Australia and was named for John McAdam, the Scottish-born chemist who cultivated it. In the 1890s the macadamia journeyed from Tasmania to be cultivated in Hawaii (now its largest exporter) and, eventually, California. Because of its extrem...

Macadamia nut

BY: The Food Lover's Companion

As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of the tree's nut was eventually discovered and has been prized ever since. The macadamia tree is native to Australia and was named for John McAdam, the Scottish-born chemist who cultivated it. In the 1890s the macadamia journeyed from Tasmania to be cultivated in Hawaii (now its largest exporter) and, eventually, California. Because of its extre...

macaroni

BY: The Food Lover's Companion

Legend has it that upon being served a dish of this food, an early Italian sovereign exclaimed "Ma caroni!" meaning "how very dear." This semolina-and-water PASTA does not traditionally contain eggs. Most macaronis are tube-shape, but there are other forms including shells, twists and ribbons. Among the best-known tube shapes are: elbow (a short, curved tube); ditalini (tiny, very short tubes); mostaccioli (large, 2-inch-long tubes cut on the diagonal, with a ridged or plain surface); penn...

macaroon

BY: The Food Lover's Companion

A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.

maccheroni

BY: The Food Lover's Companion

The Italian word for all types of MACARONI, from hollow tubes, to shells, to twists.

mace -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

This spice tastes and smells like a pungent version of NUTMEG, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.

macédoine

BY: The Food Lover's Companion

A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of SUGAR SYRUP and LIQUEUR. A fruit macédoine is served for dessert, either cold or FLAMBÉED. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.

macerate

BY: The Food Lover's Companion

To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a LIQUEUR is usually the macerating liquid. See also MARINATE.

macerated

BY: The Food Lover's Companion

see MACERATE

macerating

BY: The Food Lover's Companion

see MACERATE

mâche

BY: The Food Lover's Companion

see CORN SALAD

mackerel

BY: The Food Lover's Companion

Any of several species of fish found in the Atlantic Ocean off both the North American and European coasts. The king mackerel (also called kingfish) is probably the most well known of this family of fish. The mackerel has a firm, high-fat flesh with a pleasant savory flavor. When small (about 1 pound), it's sold whole. Larger fish are cut into fillets and steaks. Mackerel is also available smoked or salted. The latter must be soaked overnight before using to leach excess salt. Mackerel can...

Mackinaw trout

BY: The Food Lover's Companion

see CHAR

Macoun apple

BY: The Food Lover's Companion

This favorite East Coast apple is small to medium-size and wine red in color. It's crisp, juicy and sweetly tart. The Macoun is considered an all-purpose apple, but is especially good for eating out of hand. See also APPLE.

Madagascar bean

BY: The Food Lover's Companion

Another name for LIMA BEAN.

Madeira

BY: The Food Lover's Companion

Named after the Portuguese-owned island where it's made, Madeira is a distinctive FORTIFIED WINE that's subjected to a lengthy heating process during maturation. It can range in color from pale blond to deep tawny and runs the gamut from quite dry to very sweet. The pale golden Sercial is the lightest, driest Madeira, while the rich, dark Malmsey is the sweetest. Bual and Verdelho are both medium-sweet wines. The flavor of American-made Madeiras cannot compare with that of the Portuguese o...

Madeira cake

BY: The Food Lover's Companion

A traditional English favorite that's like a simple POUND CAKE, the top of which is sprinkled with candied lemon peel halfway through baking. The name comes from the fact that it is usually served with a glass of MADEIRA. Some cooks also sprinkle the baked cake with Madeira before it cools.

madeleine

BY: The Food Lover's Companion

A small, feather-light, spongy cake that is eaten like a cookie, often dipped in coffee or tea. Madeleines are baked in a special pan with scallop-shell indentations; the finished cakes take the form of the shell. In his landmark novel Remembrance of Things Past, French novelist Marcel Proust immortalized the madeleine when he wrote, "I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking pl...

madrilène

BY: The Food Lover's Companion

1. A CONSOMMÉ flavored with fresh tomato juice. Madrilène may be served hot or cold; in the latter instance it's usually jellied. A lemon slice or wedge is the traditional accompaniment. Canned madrilène is available in most supermarkets. It should be shaken well before being refrigerated to set. 2. À la madrilène is French for "in the manner of Madrid" and refers to many foods that are cooked or flavored with tomatoes or tomato juice.

mafalda; pl. mafalde

BY: The Food Lover's Companion

A broad, flat noodle that resembles a narrow, ripple-edged LASAGNA noodle. See also PASTA.

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macadamia

Macadamia nut

macaroni

macaroon

maccheroni

mace -- from the Cook's Encyclopedia

macédoine

macerate

macerated

macerating

mâche

mackerel

Mackinaw trout

Macoun apple

Madagascar bean

Madeira

Madeira cake

madeleine

madrilène

mafalda; pl. mafalde

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