Category: M

A sponge cake variant crafted from shortening, sometimes topped with a substantial piece of preserved citron for adornment. It was conventionally served in combination with Madeira wine. A decadent and traditional Portuguese cake, renowned for its richness, does not actually incorporate Madeira wine as an ingredient. However, it is frequently soaked or accompanied by this…

The red-skinned variety of apples, known for its crunchy texture and tart flavor, is extensively cultivated across the United States. It is ideal for consuming raw, adding to salads, and using in pies and applesauce. While it may be baked as well, its petite size renders it less suitable for this purpose. This apple is…

A blend of fruits and/or vegetables that are typically sliced uniformly or a medley of finely chopped components. The French expression “bouquet garni” refers to a medley of vegetables or fruits that are finely diced or shaped differently and served either as a cocktail, salad, or garnish.  

A small, roughly 0.5-inch in diameter nut with a delightful golden-brown hue, offering a taste reminiscent of almonds, and an aroma evocative of freshly roasted coffee. Originally found by John Mac-Adam during the late 1800s, this nut is now extensively cultivated in Hawaii and is often seasoned with salt before being marketed as a cocktail…

This dish bears a resemblance to the Scottish haggis in terms of its preparation method. It involves taking a cleaned and scraped hog’s stomach and filling it with a blend of dried bread, onions, potatoes, sausage meat, and various seasonings. The stomach is then sewn shut and baked in a tightly sealed pan with a…

A culinary preparation consisting of a single leaf from a head of cabbage that has been cooked and filled with a mixture of ingredients that may include ground meat, rice, and other such substances. The stuffed cabbage is then gently boiled in a surrounding liquid until fully cooked and infused with flavor.  

Lipids introduced into comestibles to conjoin fluids with lipids. These substances manifest organically in victuals and comprise approximately 1% of typical food fats.  

This passage refers to a vague descriptor that characterizes a type of starch that has undergone non-specific alterations. These types of starches may originate from various sources, such as corn, wheat, potato, or rice, and their properties are modified to adjust their reaction to temperature changes, refine their texture, and establish more effective emulsifiers, among…

The consumption of food items that have not been documented in dietary evaluations.  

The incapacity to alternate the utilization of lipids and carbohydrates in the peripheral tissue (specifically, the muscle) contingent upon the accessibility of substrates.