Here are the definitions for the letter "m"

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Mange-tout

French for eat everything, referring to a bean or pea, such as the Sugar Snap Pea, where everything pod to seed is edible.

Mango

is an oval-shaped tropical fruit with very juicy, aromatic orange flesh and yellow skin tinged with orange when ripe. Ripe mangoes yield slightly to fingertip pressure. Ripen firm mangoes at room temperature in an open paper or plastic bag.

To cut a mango:
With a knife, slice the flesh from both sides of the large, flat pit, as well as from around its edges.

To cube a mango:
Slice the flesh from the pit as directed above. Score the flesh in each piece with a lattice pattern, without cutting through the peel. Invert the peel to separate the cubes of flesh. Cut the cubes from the peel.

Mango

Mangoes grow in a wide variety of shapes (oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds). Their thin, tough skin is green and, as the fruit ripens, becomes yellow with beautiful red mottling. The fragrant flesh is a brilliant golden orange, exceedingly juicy and exotically sweet and tart. Perhaps the only negative to the mango is the huge, flat seed that traverses its length. The fruit must be carefully carved away from the seed with a sharp knife. Look for fruit with an unblemished, yellow skin blushed with red. Because the seed is so oversized, the larger the mango the higher the fruit-to-seed ratio. Under ripe fruit can be placed in a paper bag at room temperature. Ripe mangoes can be placed in a plastic bag and held in the refrigerator for up to 5 days. Mangoes need no embellishment and are delicious simply peeled and eaten plain. They're also wonderful in fruit salads and have long been made into chutney. Fresh mangoes are rich in vitamins A, C and D. Packaged dried mango comes in chunks and strips. . It must be re-hydrated in warm water for about 4 hours before being used in baked goods, Preserves, etc. Green mango is the unripe fruit, which has many uses in the cuisines of India, Malaysia and Thailand. This tart fruit is used fresh in various vegetable and lentil dishes, as well as to tenderize meat (just like Papaya, green mango contains enzymes that will break down connective tissue). Fresh green mango is pickled and sold as a condiment for Indian dishes. Dried green mango has many uses, one of the most popular being to make Amchoor, an Indian seasoning used to flavor many dishes.

Mangoes

are oval-shaped tropical fruit with very juicy, aromatic orange flesh and yellow skin tinged with orange when ripe. Ripe mangoes yield slightly to fingertip pressure. Ripen firm mangoes at room temperature in an open paper or plastic bag.

To cut a mango:
With a knife, slice the flesh from both sides of the large, flat pit, as well as from around its edges.

To cube a mango:
Slice the flesh from the pit as directed above. Score the flesh in each piece with a lattice pattern, without cutting through the peel. Invert the peel to separate the cubes of flesh. Cut the cubes from the peel.

Mangosteen

A tropical fruit from south-east Asia, the mangosteen is the size of a small peach with a leathery skin which, when peeled away, reveals five sweetly scented white segments.

Mangosteen

Widely cultivated in the Asian tropics, the mangosteen is no relation to the mango, In size and structure, it's much like a tangerine, having 5 to 8 fruit segments. The segmented flesh is soft, cream-colored, and juicy. It has a tantalizingly sweet-tart flavor that is extremely refreshing. The hard skin of the mangosteen is a dark purple-brown. Unfortunately the mangosteen is rarely imported to the United States.

Manhattan

A cocktail made with bourbon or blended whiskey mixed with sweet vermouth. It's served over ice and garnished with a maraschino cherry. A perfect Manhattan uses equal pans sweet and dry vermouth, while a dry Manhattan uses all dry vermouth.

Manhattan clam chowder

A soup made with quahog clams, tomatoes, onions, celery, and potatoes.

Manicotti

Tube-shaped noodles about 4 inches long, and I inch in diameter. They're available packaged in supermarkets. Manicotti are boiled, then Stuffed with a meat or cheese mixture, covered with a sauce and baked.

Manila Clams

are a type of bivalve, edible mollusks which live in sand and are generally found at low tide. The Manila clam is distinct from other clam species due to its elongated and flattened shell. Manila clams tend not to bury themselves as deeply in the sand as Littlenecks and other clams. In the U.S. they are most commonly found in the Pacific Northwest. They are not indigenous to this area, but were accidentally introduced in the 1930's with oysters that were brought over from Japan. Like other clams, they should be cleaned well before use, by scrubbing well under running water to remove all dirt and sand. Any clams with partially opened shells, or heavier shells are probably dead and should be discarded. A clam knife is used to open the shell and release the meat from its attachment to the top shell.

Manioc Meal

A grainy flour-like meal made from cassava root. When toasted it is called farofa.

Manju

Sweet filled bun

Mannitol

A white, crystalline sweetener added to processed foods for the purpose of thickening, stabilizing and sweetening.

Manon

A classic bonbon filled with buttercream and topped with a halved walnut. The couverture can be white, milk, or dark chocolate. Some chocolatiers put the walnut inside the bonbon.

Manouri

a soft unsalted cheese; made from sheep's or goat's milk whey; served with fruit