Category: M

A Hollandaise sauce enriched with aerated cream. Delight in the harmonious marriage of flavors and textures with a frothy twist—a tantalizing rendition of the classic Hollandaise sauce. This culinary creation sees the addition of beaten egg white or whipped cream just moments before serving, resulting in a delightful frothy effect that captivates the eye and…

A most exquisite emulsion, comprising of cream and, commonly, egg whites serving as a cohesive element.  

A baked dish consisting of meat and eggplant, layered together in diverse methods throughout the Middle East. Sometimes spelled as moussaka or musaka.  

One of the fundamental hot sauces, which includes the likes of brown sauce, béchamel (a white sauce produced using milk), and velouté (a white sauce created with stock).  

A viscous accumulation of yeast cells and bacteria that forms during the fermentation process of vinegar, wine, or cider.  

A sleek, cylindrical type of pasta, sliced at a diagonal angle into segments measuring two and a half inches, with a diameter of approximately half an inch.  

A round, deep-bowled receptacle, generally crafted from wood, porcelain, or glass, known as a mortar, along with a compact, thick, club-shaped tool of similar material, referred to as a pestle. This combination is utilized to crush and grind herbs and other substances.  

One of various sour cherry cultivars featuring a deep, red hue, frequently employed as an embellishment and in the production of cherry brandy.  

A refined type of mushroom, known as “morille” in French, which is highly coveted by epicureans, but not commonly accessible in the United States. Behold the wondrous treasure of the culinary realm a delectable and succulent fungus, gracing our palates with its presence. This extraordinary marvel showcases a color palette ranging from grayish yellow to…

A colloquial expression utilized to refer to moonshine, a type of distilled corn whiskey brewed illicitly at home.