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M&B Mild is a reddish, full-bodied cask mild from Mitchells & Butlers brewery in, Birmingham.
 Research M&B Mild
Maasdam is a Dutch, modern, creamery semi-hard cheese made from cow's milk. Maasdam was created in the 1990's as a cheap substitute for Swiss Emmental.
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Mabby is a spirituous liqueur distilled from potatoes in Barbados.
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Macaroni is a tubular form of pasta, usually served with a sauce, originating from the 16th century, and originally eaten at feasts honouring the dead. Originally macaroni was boiled in broth and served dressed with cheese, butter and spices.
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Macaroni pudding was a sweet desert popular during the Victorian times, comprising macaroni or spaghetti, broken into one centimeter lengths and boiled in milk until tender, before sugar, butter, lemon rind and beaten eggs were added to the mixture and the whole baked for about half-an-hour in a low oven.
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A macaroon is a cake or biscuit consisting chiefly of ground sweet almonds, egg white and sugar, baked. A macaroon is distinct from a ratafia in the latter being made with a proportion of bitter almonds.
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Mace is a kind of spice extracted from the covering or husk of the nutmeg. There are two types: Red mace is the aril of Myristica tingens. White mace that of Myristica Otoba. Both East Indian trees of the same genus as the nutmeg tree.
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Mackeson's Stout is England's best-known bottled sweet stout. It is made by Whitbread and is a blackish colour with a sugary, fruity taste. It was originally brewed by the firm of Mackeson in Hythe, Kent, in 1907. At that time it was claimed to be a tonic for invalids because it contained milk sugar or lactose. The sugar does not ferment, so the beer is low in alcohol. Mackeson's was called milk stout until the British Government banned the term in 1946. However, Whitbread continues the connection through a milk churn on the label. It is still the leading brand in a declining sweet stout market and was once exported to 60 countries, and was brewed under licence in Belgium, Jamaica, New Zealand and Singapore.
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Maconnais is a French natural rind cheese made from un-pasteurised cow's and goat's milk in the Burgundy region.
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Madeira pudding is a desert of steamed, diced bread soaked with custard.
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Magnet is a nutty-tasting premium bitter from the John Smith's brewery, Tadcaster, North Yorkshire.
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A magnum is a large bottle containing the equivalent of two ordinary (75 or 80 centilitres) bottles.
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Maguro is a sushi dish of tuna.
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Mahon is a Spanish, traditional farmhouse and creamery hard cheese similar to Parmesan originally made from un-pasteurised sheep's milk but since the 18th century from un-pasteurised cow's milk of the Friesian breed. Mahon is made on the island of Minorca.
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In coking, a maigre is a broth, soup or gravy made without meat.
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Maintenon chops are a dish of chops prepared with a savoury sauce of ham and shallots.
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Malaga is a sweet fortified dessert wine from Malaga, in Spain.
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Malmsey is a strong, sweet wine with a strong flavour. It was originally made in Greece, but now most of it is made in Madeira.
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Malt is derived from grain, usually barley, which is steeped in water and made to germinate which causes the grain's starch to convert into saccharine matter, it is then dried in a kiln and used in the brewing of beer, distilling of whisky and other culinary uses.
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Malt and Hops is a lively, seasonal ale made by Wadworth's, in Devizes, Wiltshire. It is one of a range of seasonal brews made using the new season' s unkilned fresh hops.
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Malvern is a is a British, modern, farmhouse, vegetarian hard cheese made from un-pasteurised Friesland sheep's milk in Hereford and Worcester.
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Mamaliga is a type of corn meal mush popular in Romania. It is used to make bread and cooked in various other ways including being used to make fried dumplings.
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Mamirolle is a modern French creamery washed-rind cheese made from cow's milk in the Franche-Comte region.
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Man To are northern Chinese steamed bread buns made with added sugar. Man To are sometimes filled with pineapple or with roast pork.
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Manchego is a Spanish, traditional farmhouse and creamery natural rind hard cheese made from sheep's milk from the La Mancha breed in the La Mancha region.
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Manicotti is an Italian dish of large, tubular pasta shell-shapes, usually served with a sauce.
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Mann's Original is England's best-known bottled, sweet brown ale. It has a sticky, sugary texture and a fruity taste, and is now brewed by Ushers in Wiltshire.
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Manouri is a Greek, traditional farmhouse rindless whey cheese made from un-pasteurised sheep's or goat's milk in the Crete and Macedonia regions.
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Mansfield Bitter is a refreshing, sweetish bitter brewed using traditional Yorkshire squares by the Mansfield brewery, Nottinghamshire.
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Manur (Mandur) is a Serbian traditional farmhouse and creamery natural rind salted hard cheese made from un-pasteurised sheep's or cow's milk.
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Mao-tai is a strong liquor based upon sorghum distilled in south-west China.
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Maraschino is a white liqueur distilled from a cherry grown in Dalmatia.
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Marcelin is a French cake consisting of a pastry base covered with strawberry jam and coated with a mixture of eggs and ground almonds, the whole finished with a dusting of icing sugar.
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Marchpane is a confection of pistachio nuts, almonds and sugar.
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Maredsous is a Belgian, traditional, farmhouse and creamery washed-rind Trappist-style cheese made from cow's milk by the monks at Maredsous Abbey.
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Margarita is a cocktail made from tequila, triple sec and lime juice with cracked ice and srved in a glass the rim of which has been rubbed with lemon and frosted with coarse rock salt.
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The Margerine Act of 1887 declared that butterine, and other substances like butter must be termed margarine. The term 'butter' being restricted to the product of milk or cream, or both.
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Maribo is a Danish, traditional, creamery semi-hard natural-rind cheese made from cow's milk and resembling Gouda.
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Maris piper is a variety of smooth-skinned, white potato, with a dry, floury texture and creamy-white particularly suitable for roasting, frying and baking.
Maris piper was bred in the 1960's at Cambridge, England.
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Marmalade is a kind of jam usually made from oranges or lemons, but also made from ginger and other fruits.
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Maroilles is a French, traditional farmhouse and creamery semi-soft cheese made from un-pasteurised cow's milk in the Flanders region. Maroilles was first made by trappist monks during the 10th century at the Abbaye de Maroilles in northern France.
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Marsala is a dry or sweet Sicilian fortified wine, with a dark amber colour and a caramel flavour. It is fortified in one of three ways: with grape spirit; with alcohol boosted grape juice from very sweet, late grapes or with concentrate, that is grape juice that has been cooked and reduced to one-third of its original volume.
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Marston's Bitter is a light-brown, hoppy cask bitter from Marston's brewery, Burton-on-Trent.
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Martini is a cocktail made from gin and vermouth with cracked ice and traditionally served with an olive in the glass.
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A masala is a mixture of spices used for cooking. The term is often found in Indian cookery.
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Mascarpone is an Italian traditional farmhouse and creamery, vegetarian matured cream (often thought of as a cheese, but it is not). Mascarpone is the cream skimmed from the milk used to produce Parmesan cheeses, to which a culture is added, much like yoghurt is made.
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Mashed potato is a dish of potatoes which are boiled until they just start to break-up, the water is then drained off and the potatoes mashed with butter, milk or cream. Mashed potato is a popular accompaniment in English cuisine to sausages, pies and many other dishes.
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Masu is a sushi dish of trout.
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Mate tea or Paraguay tea is a beverage prepared from the Brazilian holly, infused in water and sweetened with burnt sugar and often flavoured with lemon juice.
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Matelote is a rich fish-stew, generally made from carp, eel, trout or barbel, and wine.
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Mato is a Spanish, traditional, farmhouse fresh cheese resembling fromage frais, made from goat's and cow's milk in the Catalonia region.
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Mauldon Special is a very hoppy cask beer from the Mauldon brewery in Suffolk.
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Mayonnaise is a sauce made from egg yolks beaten vigorously with vinegar and oil and seasoned.
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Maytag Blue is an American, traditional farmhouse vegetarian natural rind blue cheese made from un-pasteurised cow's milk since 1941.
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Mead is an alcoholic beverage made from fermented honey.
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Melba toast is bread toasted on both sides and then split and slowly dried until crisp.
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Menallack Farmhouse is a British, modern, farmhouse vegetarian hard cheese made from un-pasteurised cow's milk in Cornwall.
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Meredith Blue is an Australian, modern, farmhouse natural rind blue cheese made from cow's milk in the Roquefort style.
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Meringue is a kind of icing, made from egg white and sugar beaten thoroughly to mix air into the mixture.
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Merlin Stout is a medium strength stout brewed by the Tomos Watkins brewery of Llandeilo, Wales.
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Merlot is a type of grape used to produce red wine. It is one of the major components of most French Bordeaux, and possess less tannin than some other varieties making for a smoother characteristic in the wine.
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Merman XXX is a Scottish ale brewed with a mix of roast and crystal malts to a 19th century recipe by the Caledonian Brewing Company of Edinburgh.
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Meslin kail (also known as greenkail or Scots Pankail) is a broth made from curly kail.
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Mesost is a Swedish, traditional, farmhouse and creamery, rindless whey cheese made from cow's milk.
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Metete is a risotto-like dish from Martinique of fried meat, fish or shellfish (often crabs) mixed with onions, garlic, chillies, rice and stock, and flavoured with herbs.
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Methaglin is a variety of spiced mead made from honey dissolved in water and then boiled for an hour or so before being allowed to cool over night. To the liquor is then added equal quantities of ginger, cloves and mace and a little cinnamon and some yeast. The mixture is then sealed in a barrel allowed to ferment for about a month before being bottled.
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Metheglin was a peculiar form of spiced or medicated mead produced in Wales.
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Mihalic Peynir is a Turkish traditional farmhouse vegetarian hard cheese made from un-pasteurised sheep's milk in the Bursa region.
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Milawa Blue is an Australian, modern farmhouse natural rind blue cheese made from cow's milk.
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Milawa Gold is an Australian, modern farmhouse, washed-rind semi-soft cheese made from cow's milk.
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Mild is a low-gravity malty beer.
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Milk Stout is a type of stout with added lactose (milk sugar). The term was banned in Britain in 1946 because of the implication that milk was added to the brew.
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Milksop is a British dish of bread soaked in warm milk given to infants and invalids.
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Milleens is an Irish, modern, farmhouse, washed-rind semi-soft cheese made from un-pasteurised cow's milk.
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Millennium Gold is a fruity, amber, cask beer produced by Crouch Vale brewery, Essex.
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Mimolette is a creamery hard cheese made from cow's milk, originally from Holland. Mimolette is a matured Edam, having been left to ripen for several months and coloured orange with annatto.
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Mine-Gabhar is an Irish, modern, farmhouse, organic, vegetarian, soft-white cheese made from un-pasteurised goat's milk.
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Minestrone is an Italian mixed vegetable soup with pasta and red wine.
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Ministerley Ale is a complex, pale, cask bitter from the Salopian brewery, Shrewsbury.
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Mischbrot is a German bread made from two-thirds rye flour and one third cornflour. Mischbrot is eaten several days after being made and is often flavoured with bacon or onions.
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Mishla is a ferment liquor made from plantain, cassava, maize etc. produced in eastern Central America.
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Mitchell's bitter is an amber-coloured, mild-tasting, hoppy bitter from Mitchell's of Lancaster.
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Mock turtle soup is a soup made from boiled cow or calf head, veal knuckle, chicken, egg white and egg shell and flavoured with pepper, mace and herbs. A variation of mock turtle soup is to make it from pig's trotters or calf's feet instead of a cow's head.
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Moderate pudding is a sweet dish of minced beef suet, bread crumbs, currants, raisins and almonds, eggs and milk mixed with brandy or rum and baked before being served with a wine sauce.
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Moina is a French dish of poached fillets of sole garnished with artichokes braised in butter and fried morel mushrooms in cream.
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Molass was a Scottish liquor distilled from molasses.
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Mole is a Mexican hot sauce made primarily from chilli and chocolate and served with meat.
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Moles best is a fruity cask bitter, the leading beer from the Moles brewery, Wiltshire.
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Mondongo is a Puerto Rican tripe stew flavoured with bitter orange and annatto.
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Mondseer is an Austrian, traditional, creamery, semi-soft washed-rind cheese made from cow's milk in the Salzburg region.
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Monkey Wrench is a smooth, dark, sweetish, potent beer which is produced by the Daleside brewery in the spa town of Harrogate, Yorkshire.
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Mont d'Or is a farmhouse, un-pasteurised, washed rind cheese made from Cow's milk in the Franche-Comte region of France and over the border in Switzerland. The cheese is made in August, and is available locally from September through until the end of March, but is not exported.
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Montasio is an Italian traditional farmhouse and creamery hard cheese made from cow's milk mixed with a little sheep's milk in the Friuli and Veneto regions. Originally Montasio was made entirely of sheep's milk.
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Moonraker is a rich, strong, orangey ale from the J.W. Lees brewery, Manchester.
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Morbier is a French, semi-soft traditional farmhouse and creamery cheese made from un-pasteurised cow's milk in the Franche-Comte region. The cheese traditionally has a thin layer of wood ash and salt through the middle, the lower half being made from milk from the morning milking and the upper layer from milk from the evening milking.
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Mornay sauce is a sauce for fish or vegetables made from Bechamel sauce with an added egg yolk and flavoured with cheese.
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A morning is a glass of whisky drunk by Scottish fishermen in salutation of the dawn.
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Morocco ale is a dark, rich, spicy bottled ale said to be based on a 300- year-old recipe. It is produced by the Daleside brewery, Harrogate, Yorkshire.
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Morrells bitter is a golden-brown cask bitter from the Morrells brewery in Oxford.
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Moscow mule is a cocktail comprising vodka and ginger beer, sometimes flavoured with a little lime juice.
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Moussaka is a Greek dish consisting of layers of minced beef alternating with layers of sliced aubergines over which a cheese and tomato white sauce is poured and the whole dish baked.
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A mousse is a light dish set with gelatin. Both sweet dessert and savoury meat or fish mousse may be prepared.
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Mozartkugeln is marzipan with nougat cream, dipped in chocolate.
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Mozzarella is a family of Italian stretched curd fresh cheeses traditionally served on pizza, and also sliced in salads. Different Mozzarella cheese are made from cow's milk and buffalo milk.
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Mtori is a Tanzanian smooth soup made from strong beef stock with plaintain, onions, tomatoes and butter cooked in it and then mashed. Sometimes chopped meat is added to the soup.
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A muffin was traditionally a small, individual size bread-like cake or bun made from milk, yeast, flour and a pinch of salt, allowed to rise and then baked.
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Mullagatawny is a soup made with meat cut into small pieces and mixed with rice and curry-powder.
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Mulligatawny soup is a thickened meat soup made from mutton, rabbit, veal, beef or ox tail and flavoured with curry powder and apple.
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Mum is a malt liquor made of malt wheat, oats and bean meal. It was brewed extensively in Brunswick at the start of the 20th century.
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Munajuusto is a Finnish, traditional farmhouse and creamery fresh cheese made from cow's or reindeer's milk and eggs.
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Munster is a French/German, traditional farmhouse and creamery washed rind cheese made from un-pasteurised Vosgiennes cow's milk in the Alsace region. A smaller version of the cheese is made in the Lorraine region and is known as Gerome. Munster is renowned as one of the most pungent smelling cheeses in the world.
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Murazzano is an Italian traditional farmhouse and creamery fresh cheese made from a mix of un-pasteurised cow's milk and sheep's milk in the Cuneo region.
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Murol is a French, traditional creamery, semi-soft cheese made from cow's milk in the Auvergne region. Murol was invented during the 1930's by Jules Berioux who stamped out central holes from young Saint-Nectaire cheeses and ripened them.
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Murphy's is a relatively low strength Irish stout.
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Mutiny is a reddish, full-bodied cask ale from the Rebellion brewery, Buckinghamshire.
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Mutton is the flesh of mature sheep used as food. In the Caribbean the term is often applied to goat.
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Mycella (formerly known as Danish Gorgonzola) is a Danish, traditional, creamery mild blue cheese made from cow's milk.
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Myzithra (Mitzithra) is a Greek, traditional farmhouse and co-operative whey cheese made from un-pasteurised sheep's milk.
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Abbreviations
Food & Drink
