The complete glossary of culinary terms – M

The complete glossary of culinary terms – M

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included? You’re not alone if you’ve ever found yourself lost in a restaurant menu or need clarification on a recipe. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say, “Huh?” The culinary world is full of unique terms, jargon, and words and techniques that can be challenging to understand and master. That’s where the complete glossary of culinary terms comes in. This comprehensive guide is designed to demystify the world of cooking and help you easily navigate complex recipes. This glossary covers everything from ingredients and cooking methods to equipment and kitchen jargon. It provides all the essential knowledge you need to navigate the world of cooking. Whether you’re a seasoned home cook or just starting in the kitchen, this guide is a must-have tool for expanding your culinary skills and knowledge. So grab your apron and get ready to elevate your cooking endeavours with the Fast2eat complete glossary of culinary terms.

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Here is a glossary of culinary terms starting with the letter M


Mace is the dried outer covering of the nutmeg seed. It is often used as a spice to add a warm and slightly sweet flavour to dishes. Mace has a similar taste profile to nutmeg but is slightly more delicate and subtle. It is commonly used in baking, especially in sweet dishes such as pies, cakes, and custards. Mace is also used in savoury dishes like soups, stews, and spice blends to add depth and complexity to the flavours.


Madeira is a type of fortified wine that originated on the Portuguese island of Madeira and is commonly used in cooking. It is known for its rich, nutty flavour. It can be used to add depth and complexity to a variety of dishes, including sauces, stews, and braises. Madeira is particularly popular in British and European cuisine and is often used to enhance the flavour of dishes like roasted meats, fish, and vegetables.


Magret is a portion of meat from the breast of a duck that has been force-fed to make foie gras, usually a moulard duck (a cross between a female Pekin and a male Muscovy duck.) Magret comes from the Latin word “magre,” meaning “lean.” The breast is the leanest part of the force-fed duck. It’s a perfect weeknight meal or special occasion dinner.


Maison is French for “house”. The term is generally used to denote a specialty of the particular restaurant, a dish made in-house. It often indicates that the dish is made with fresh ingredients and prepared with care rather than being store-bought or pre-packaged. Maison can also describe a cooking style or technique focusing on traditional, homemade preparation methods. Overall, Maison emphasizes the authenticity and quality of the food being prepared.


A mallet is a heavy, blunt tool used to pound or flatten food items such as meat, fish, or dough. It is also called a meat pounder. This process helps to break down the food into a consistent texture or shape, making it easier to cook or prepare. Mallets are commonly used in the kitchen for tasks such as pounding chicken breasts to make them thinner and more even or flattening fish fillets to make them easier to cook.


A manchette is a frilled paper used to decorate. It is attached to the exposed end of the bones of a cooked piece of meat. Manchettes are typically applied to the legs of roasted poultry and the bones of roasted pork or lamb. One dish often decorated with manchettes is the lamb or pork crown roast. Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.


A mandolin is a hand-operated kitchen tool for slicing, julienning, and cutting fruits and vegetables. It consists of a flat, adjustable blade set to different thicknesses and a protective guard to hold the food in place while slicing. A mandolin is often used to create uniform, thin slices that can be used for garnishes, salads, and other culinary preparations. It is a versatile tool that helps save time and achieve consistent results in the kitchen.

Marble (or Marbling)

Marble is to gently swirl one food into another. Marbling is usually done with light and dark batters for cakes or cookies.
Marbling also refers to the intramuscular fat distributed throughout a cut of meat, especially beef, aiding in the tenderness and flavour. It is the pattern of tiny, white flecks or fat streaks scattered throughout the meat, giving it a visually appealing and tempting appearance. Marbling is a sign of a well-aged and high-quality cut of meat, as it indicates that the meat has been aged for a longer period of time to allow the fat to distribute evenly throughout the muscle.


Margarine is a substitute for butter that is commonly used in culinary applications. It is made from vegetable oils and is usually solid at room temperature, making it easy to use in baking and cooking. Margarine can be used as a spread, for sautéing, and as an ingredient in pastries, cakes, and other baked goods. It is often chosen as a lower-cost alternative to butter and for its lower saturated fat content. However, it is important to note that margarine may contain trans fats, so it is important to check the label for any potential health concerns.


A marinade is a mixture of ingredients used to tenderize and flavour meat, poultry, seafood or vegetables before cooking. The marinade is typically made with acidic ingredients like vinegar or citrus juice or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit), oily ingredients like oil or butter, and seasonings like herbs, spices, and salt. By soaking the meat in the marinade, the acid helps to break down the proteins and tenderize the meat. At the same time, the oils and seasonings add flavour and aroma. In many cases, the marinade may be used for deglazing or to make an accompanying sauce.


Marinara is a classic Italian tomato sauce typically made with garlic, olive oil, and fresh basil. It’s used as a base for pasta dishes like spaghetti and meatballs and as a dipping sauce for bread. The name “marinara” means “sailor” in Italian, which is thought to refer to the sauce’s origins in the seafood dishes sailors would prepare on long voyages.

Marinate (or Marination)

Marinate is a process of soaking food, usually meat, in a mixture of liquids and spices known as marinade to enhance its flavour and tenderness. The food is left to marinate for a specific period, allowing the flavours to penetrate the surface and infuse into the meat. This technique is commonly used to prepare grilled or roasted meats and create flavourful sauces or dressings. Marinating can add depth and complexity to dishes, giving them a delicious and savoury taste. Dry marinade mixtures of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
Do not use a metal container when marinating foods, as it can react with acidic ingredients and give foods an off flavour. Always marinate foods in the refrigerator, never on the kitchen counter. Discard leftover marinade that has come in contact with raw meat. Or, if it’s to be used on cooked meat, bring leftover marinade to a rolling boil before using it to destroy any bacteria that may be present.


Marjoram is a delicate herb that adds a pungent, slightly minty flavour to dishes. It’s often used in Mediterranean cuisine, particularly tomato-based dishes, soups, and stews. Marjoram pairs well with meats, fish, vegetables, and eggs. It can be used as a substitute for or in addition to oregano.


Marmalade is a fruit preserve made from citrus fruits such as oranges, lemons, or grapefruits. It is typically made by cooking the fruit with sugar and water until it reaches a thick, sticky consistency. The peel of the citrus fruit is also included, adding a slightly bitter and tart flavour to the preserve. Marmalade is commonly used as a spread for toast or muffins and can also be used as a glaze or filling in various desserts and pastries. It is known for its vibrant colour and intense citrus flavour.


Marrow refers to the fatty marrow inside certain bones, typically from beef or veal, used for cooking. It is commonly prepared by baking or poaching. The marrow is prized for its rich, buttery flavour and is often used to fortify soups, stews, and sauces.


Marsala refers to a type of wine that originated in Marsala, Sicily. It is a fortified wine typically used in cooking to add flavour and depth to various dishes. Marsala wine is commonly used in Italian recipes, particularly in chicken and veal marsala. The wine has a rich, sweet taste with hints of dried fruits and spices. Its versatility makes it a popular ingredient in both savoury and sweet recipes, and it can be used to enhance the flavours of sauces, marinades, and desserts. Sweet Marsala is used both for drinking and cooking. Dry Marsala makes a nice pre-dinner drink.


Marzipan is a sweet almond-based paste commonly used to decorate or fill baked goods, particularly around the holidays. It’s made by grinding almonds into a fine paste and mixing it with sugar (or honey) and egg whites, then shaping and flavouring as desired. Common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It is also rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding, and Christmas cakes. In some countries, it is shaped into small figures of animals as a traditional treat for New Year’s Day. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Epiphany or Carnival season. Traditional Swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green. Marzipan can also be used as a vegan substitute for gelatin in desserts.


Masala is a blend of spices commonly used in Indian cuisine. It is a key ingredient in many dishes, providing a flavourful and aromatic base. The specific combination of spices used in masala can vary, but it often includes cumin, coriander, turmeric, and cardamom. Masala can be dry or wet, and it is used to season meat, vegetables, and lentils and make gravies and sauces. It adds depth and complexity to dishes, making them rich and flavourful. Masala is essential to Indian cooking, lending its distinct taste and aroma to a wide range of dishes.


Mash refers to a dish made by boiling or steaming vegetables until they are tender, then mashing them until they are smooth and creamy. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer. Use a ricer, masher, or food mill for potatoes or other root vegetables. While food processors provide a smooth texture, like a puree or a paste, they should not be used for potatoes. Mashed potatoes, mashed sweet potatoes, and mashed vegetables are common examples. Mash is to press or beat food to remove lumps and make a smooth mixture.


Measuring is a crucial process that ensures accurate and consistent results in cooking and baking. It involves using various tools to quantify ingredients, such as measuring cups, spoons, and scales. This precision is vital as it helps balance a recipe’s flavours, texture, and overall taste. Understanding the appropriate measurements for different ingredients, such as liquids, solids, and spices, is important for achieving desired dish outcomes. Therefore, measuring in culinary terms helps chefs and home cooks create delicious and well-balanced meals by maintaining control over ingredient quantities.


Meat refers to the flesh of animals, typically raised and prepared for consumption. There are three main categories: red meat (beef, lamb, etc.), white meat (pork, rabbit poultry, etc.), and dark meat (venison, pheasant, duck, etc.). The term “meat” can also refer to processed or cured meats, such as sausages, bacon, and ham.


A medallion is a small, round cut of beef, chicken, veal, or other meats taken from the tip or end cut or formed in a mould, cooked or served as a distinct portion or piece. It can also refer to a decorative shape or design made from food, such as a round or oval-shaped cookie or cake decoration.

Mei Yen Seasoning

Mei Yen seasoning is a versatile blend commonly used in Asian cuisine. It is known for its rich and savoury flavour, combining herbs, spices, and other ingredients. Mei Yen seasoning can enhance the taste of various dishes without introducing flavour overtones of its own, including stir-fries, marinades, soups, and sauces. It adds depth and complexity to the overall flavour profile of the dish. Whether you are a seasoned chef or a home cook looking to elevate your meals, Mei Yen seasoning is a great addition to your pantry. Experiment with it and explore the delicious possibilities it offers.

Melon baller

A melon baller is a kitchen tool used to create small, spherical pieces of fruit, typically from melons. It has a rounded, scooping end with sharp edges that easily cut through the fruit and release the ball shape. It varies from 1 to 3 centimetres (about 3/8 to 1 inch). This tool is useful for creating decorative fruit salads, garnishing desserts, or simply making snack-sized fruit bites. It can also be used for other soft fruits like watermelon, cantaloupe, or honeydew. A melon baller is a handy utensil for adding an artistic touch to your food presentations.


Melt typically refers to the process of softening and liquefying a solid substance, usually a fat, chocolate, or cheese, through low heat until it becomes liquid or semi-liquid. For example, melted butter or melted chocolate.


Meringue is a culinary term referring to a sweet, light and airy mixture made from beaten egg whites and sugar. It is commonly used as a dessert topping or as a base for desserts like piesflans and tarts. Meringue is known for its light and fluffy texture, created by incorporating air into the egg whites through whisking. It can be baked or toasted to create a crisp outer shell with a soft, marshmallow-like interior. Meringue is a versatile ingredient in baking and adds a touch of elegance and sweetness to various desserts.

Meringue Powder

Meringue powder is made primarily from dehydrated egg whites that can be mixed with water and used as a substitute for egg whites in many recipes. One advantage of meringue powder is that you can store it in your pantry, and has a much longer shelf life than regular eggs. In particular, it’s a great substitute for egg whites when making royal icing because it’s safer to consume than fresh, raw egg whites.


Mesclun is a mix of young salad greens that combine different lettuces, herbs, and other tender greens. It is a versatile and flavourful mixture commonly used in salads, sandwiches, and garnish for various dishes. While the term may also refer to an undetermined mix of fresh and available baby salad greens, Mesclun typically includes greens such as arugula, chervil, mizuna, radicchio, and frisée, among others. It adds a fresh and vibrant element to dishes. It is popular for its delicate texture and mild, slightly peppery flavour. Mesclun can be easily found in grocery stores or grown at home in a garden.


Meunière refers to a French cooking technique, primarily for fish where it is dredged with flour and sautéed in butter. To cook something à la meunière is to cook it by first dredging it in flour.

Meunière sauce

Meunière sauce is a classic French culinary sauce that combines brown butter, lemon juice, and chopped parsley. It is often used to accompany fish, especially sole or trout. It adds a rich and flavourful element to the dish. The sauce has a distinctive tangy and buttery taste and is known for its simplicity and elegance. Meunière sauce is a versatile addition to any seafood dish, enhancing the natural flavours and providing a delightful finishing touch.

Middle Eastern

Middle Eastern refers to a region-specific cooking style originating from the Middle East, including Iran, Iraq, Israel, Jordan, Lebanon, Syria, and Turkey. This style is characterized by using fresh herbs, spices, and oils, such as olive and sesame oil. It features popular dishes like kebabs, falafel, and hummus.


Mignardise is a French term that refers to a small, bite-sized piece of candy or chocolate served at the end of a meal, usually with coffee. It is often used to describe a delicate or dainty treat meant to be savoured slowly and enjoyed. The term can also be used to describe something charming or delightful in a small way.


Mignonette refers to a small, delicate slice or piece of something, often used to describe a portion of meat or fish that has been carefully cut into a small, bite-sized piece. For example, a chef might say “I’ll serve the filet mignon in small mignonettes for each guest to enjoy.”

Mignonette sauce

Mignonette sauce is a delicate and flavourful condiment made with a reduction of vinegar, shallots, and tarragon, traditionally served with grilled meats, fish or raw oysters. It adds a tangy, slightly sweet depth of flavour to dishes and is often used to balance rich and fatty ingredients. The name originally referred to a sachet of peppercorns, cloves, and spices used to flavour liquids, but now simply means cracked pepper. Though different mignonette sauces may use different types of vinegar, all contain pepper and shallots.


Milanese refers to a culinary technique or dish that originates from Milan, Italy. It often refers to a breaded and fried preparation. In this context, Milanese typically refers to the traditional dish, Cotoletta alla Milanese, a breaded and fried veal cutlet. However, the term can also be broadly used to describe other breaded and fried preparations, such as Milanese-style chicken or fish. The dish is typically served with risotto alla milanese, a Milanese-style saffron risotto.


Mince is to finely chop or cut food into small pieces, usually using a knife or a food processor. This technique releases the flavours and aromas of delicate ingredients, such as herbs, garlic, and ginger. It creates consistent texture in dishes like soups, salads, and sauces.


Mint is a popular herb known for its refreshing and cooling flavour. The most common commercial types of mint are spearmint and peppermint. It is commonly used to enhance the taste of various dishes, beverages, and desserts. The leaves of the mint plant are often chopped or torn and added to salads, teas, cocktails, and sauces. Refreshing, sweet herbs used fresh or dry to flavour lamb, poultry, vegetables, and fruits. The aromatic and bright flavour of mint adds a delightful touch to culinary creations, making it a versatile herb cherished by cooks and food enthusiasts alike.


Mirepoix is a mixture of diced vegetables that are cooked in liquid until they are soft and flavourful. Mirepoix is used as a base for soups, stews, sauces, and braising liquids, typically made with aromatics like carrots, celery, and onions. It adds depth and complexity to dishes without overpowering the other flavours.


Mirin is a type of sweet rice wine commonly used as a seasoning in cooking in Japanese cuisine. It is similar to sake but with a lower alcohol and higher sugar content. It is known for its sweet and syrupy flavour, which adds a unique depth to dishes. Mirin is often used in marinades, glazes, and sauces, as it helps to tenderize meat and adds a glossy finish to the dish. It also balances out the salty and savoury flavours in Asian cooking. Mirin can be substituted with a combination of rice vinegar and sugar, but it may not provide the same flavour profile. Overall, mirin is a versatile ingredient that enhances the taste of various dishes.

Mise en place

Mise en place is a French term meaning “put in place,” commonly used in culinary settings. It refers to the practice of prepping and organizing all ingredients and tools before starting to cook. This includes tasks such as washing and chopping vegetables, measuring out ingredients, and setting up equipment. Mise en place is crucial in professional kitchens as it helps to ensure efficiency and smooth workflow during cooking. By having everything ready and easily accessible, chefs can focus on the actual cooking process without any last-minute scrambling. The practice is also effective in home kitchens. Overall, mise en place is an essential practice that contributes to the success of any culinary endeavour.


Miso is a fermented soybean paste used in many Asian dishes, including soups, sauces, dressings and marinades. It has a distinctive flavour and can add depth and umami taste to a variety of dishes. Miso is also a good source of probiotics, which can help support digestive health.


Mix is to stir or beat two or more foods until thoroughly combined. It may be done with an electric mixer, rotary beater, or by hand with a wooden spoon. Mixing is crucial in many recipes, especially for baked goods like bread, cakes, and cookies. It’s important to thoroughly combine ingredients like flour, sugar, eggs, and butter to ensure even distribution and a consistent texture. A well-mixed batter will result in a light and fluffy finished product.

Mixed Grill

Mixed Grill is a dish that includes a variety of grilled meats and vegetables barbecued or grilled and served together. It typically consists of grilled meats such as steak, chicken, sausages, and fish. It is served with grilled vegetables like peppers, onions, and mushrooms. The dish is often seasoned with a marinade or sauce to enhance the flavours of the different components.


Mixer refers to a kitchen appliance that is used for mixing ingredients. It is commonly used in baking and cooking to blend various ingredients, such as flour, eggs, and butter, into a smooth and even consistency. Mixers can come in different sizes and styles, ranging from handheld to stand mixers. They typically have various speed settings and attachments, such as beaters and dough hooks, to suit different food preparation needs. Mixers are a versatile tool in the kitchen. They are essential for achieving the desired texture and consistency in many recipes.


Moisten can mean to add liquid or moisture to a dish. This can be done by adding water, broth, or other liquid ingredients to a dry ingredient or mixture to make it damp but not runny. Moistening can also refer to the process of cooking food until it is no longer dry or hard but instead tender and juicy.


Molasses is a thick, syrupy liquid byproduct of refining sugar cane or sugar beets, commonly used as a sweetener in baking and cooking. It adds depth and richness to dishes like barbecue sauces, stews, and baked goods.


Morel refers to a type of edible mushroom shaped like a folded parasol known for its unique nutty flavour and texture. Chefs and food enthusiasts highly prize its earthy, nutty taste and meaty texture. Morels are often used in gourmet dishes, such as risottos, sauces, and soups, to add depth and complexity to the flavours. They can also be sautéed or stuffed and served as a standalone dish. However, it is important to note that morels are seasonal and can be difficult to find, making them a cherished ingredient among culinary professionals.

Mornay sauce

Mornay sauce is a creamy and rich sauce commonly used in French cuisine. It is an onion-flavoured béchamel sauce that is enhanced by adding egg yolk and cheese, usually Gruyère or Parmesan. Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar. The cheese gives the sauce a distinct savoury flavour and a smooth texture. Mornay sauce is versatile and can be used as a topping for various dishes, including pasta, vegetables, and gratins. It adds a delicious and indulgent touch to any dish it is used in.

Mortar and pestle

Mortar and pestle refers to a kitchen tool used for grinding, crushing, and mixing food ingredients. It consists of a bowl-shaped mortar and a pestle, a blunt-ended club-like tool used to grind and mix food. It is usually made of wood, marble, pottery, or stone. This traditional tool is often used to make sauces, marinades, and other condiments and finely chop or grind herbs and spices. Crushing the fibres of herbs releases their full range of essential oils. Used to grind things, such as spices, coffee, etc.

Mother sauce

Mother sauces are the basic sauces that form the foundation of many other sauces. There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. These sauces serve as a starting point in creating a variety of different sauces by adding additional ingredients and flavours. They are often used as the base for soups, stews, and other dishes and are essential to classic French cuisine. Understanding the techniques and ingredients used in these mother sauces helps chefs and cooks expand their repertoire and create delicious and complex flavours.


Mount is a common technique used in sauce-making to add texture, flavour, and a glossy appearance to sauces. It involves rapidly stirring in cold, unsalted butter, piece by piece, into a warm sauce just before serving. This helps to emulsify the sauce and create a smooth, creamy texture, flavour, and sheen. Each piece of butter must be thoroughly incorporated before adding a new piece so that the sauce does not break (or separate into liquid and fat).


Mousse is a light, airy French dessert with whipped cream, sugar, and flavourings such as chocolate or fruit. It’s often served in small cups or glasses and has a delicate, melt-in-your-mouth texture. Mousse refers to the airy consistency of the dessert, which is achieved through the use of whipped cream and egg whites. A mousse is a prepared food incorporating air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Dessert mousses are typically made with whipped egg whites or cream, flavoured with chocolate, coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla. Sweetened mousse is served as a dessert or an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousse may be flavoured with hard-boiled egg, herbs, fish or liver.


Moutarde is the French word for “mustard.” It is a condiment made from ground seeds of the mustard plant. There are different types of mustard, such as yellow mustard (made with sulfur dioxide), Dijon mustard (a type of brown mustard), and whole-grain mustard. Mustard adds a tangy, slightly spicy flavour to dishes and is commonly used as a marinade or sauce.

Mozzarella cheese

Mozzarella cheese is a rindless white, mild-tasting Italian cheese variety originating in Italy. It is traditionally made from water buffalo milk (Mozzarella di Bufala) or cows by the pasta filata method and sold fresh. It is known for its creamy texture and mild flavour. Mozzarella is often used as a pizza topping, in caprese salads, and as a filling for breaded and fried dishes. It is a versatile cheese that can be used in a variety of dishes, both hot and cold. A Commercially produced and packaged cow’s milk mozzarella is much more common, although it has less flavour.

Muffin Tin (or Muffin pan or Muffin tray or Bun tray)

Muffin tin is a baking tool used to make individual-sized muffins or cupcakes. It is typically made of metal and has multiple round or oval-shaped compartments. The muffin tin ensures that the batter is evenly distributed and that each muffin or cupcake bakes uniformly. It also helps to create a uniform shape and size for the baked goods. Muffin tins can also be used for other types of baked goods, such as mini quiches, tartlets, or individual servings of desserts.


Mull is to infuse a beverage (most commonly wine, cider, and beer) with flavour by slowly heating it with ingredients such as herbs, sugar, spices, and fruits.

Mulled wine

Mulled wine is a warm and spiced alcoholic beverage made by heating red wine and infusing it with various spices, such as cinnamon, cloves, and nutmeg. This traditional drink is often enjoyed during winter, especially around Christmas and Halloween. It is popular in many European countries. The spices not only add flavour but also provide a comforting aroma. Mulled wine can be customized to suit personal preferences, adding sugar, honey, brandy, orange peel, and citrus fruit (or fresh apple or raisins). It is usually served hot and is known for its festive and cozy nature. It is served hot or warm and may be alcoholic or non-alcoholic.

Mushrooms, Dried

Dried mushrooms have been dehydrated to remove excess moisture, resulting in a concentrated and more intense flavour. They are often used to add depth and umami flavour to dishes. Dried mushrooms swell into tender, flavourful morsels. They can be rehydrated in liquid to restore their original texture and flavour. Simply cover them in warm water and soak them for about 30 minutes. Rinse well and squeeze out the moisture. Remove and discard tough stems. Cook them in recipes as you would fresh mushrooms. Popular choices include oyster, wood ear, and shiitake.

Mushrooms, Fresh

Fresh mushrooms are harvested within a few days of being picked, resulting in the best flavour and texture. They are typically more expensive than dried or canned mushrooms but worth the extra cost for their enhanced flavour and texture. They are plants in the fungus family. Mushrooms come in many colours and shapes, with flavours ranging from mild and nutty to meaty, woodsy, and wild.


Mustard refers to a condiment made from the seeds of the mustard plant. It is commonly used to add flavour and tang to a variety of dishes such as sandwiches, dressings, marinades, and sauces. Mustard can vary in flavour depending on the types of mustard seeds used and the addition of other ingredients. Mustard is available in three forms: whole seeds used in cooking, powdered (referred to as dried mustard) used as a spice, and prepared spread (which is made from powdered or coarsely ground mustard seed mixed with a liquid such as vinegar or wine) used as a condiment. It can range from mild and sweet to spicy and pungent. Mustard is known for its distinctive yellow colour and ability to enhance the taste of many dishes.

Mustard seeds

Mustard seeds refer to the small round seeds of the mustard plant, with varieties ranging from yellow to brown to black. They are typically whole or ground to add flavour and texture to dishes like sauces, marinades, and dressings. They have a distinctive pungent flavour and are commonly used in Asian, Indian, and European cuisine.


Mutton refers to the meat of a castrated and fattened male full-grown sheep over one-year-old. It has a stronger flavour and firmer texture than lamb, making it well-suited for slow-cooked dishes like stews and curries. Mutton is best at the end of the winter and in the spring. In summer, the odour of the oils from the wool impregnates the flesh, giving it a much stronger smell. Firm, dark red flesh and hard, pearly white fat are signs of good quality.


This is not an exhaustive list, but it covers a variety of culinary terms.
Did we leave any out? What would you add to this list of culinary terms?
If you need more terms or have any other questions, please ask in the comments, and we will update our ever-growing list.


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