Glossary M

The food glossary +++ Popular Articles: 'Marinate', 'Material', 'Maturation'

Marinière / A la Marinière refers to a method of preparing shellfish or other seafood, especially mussels, by cooking them in white wine, usually with onions or shallots.

Märipi is a Maori word for knife

Mariscada is a type of fish stew that includes lobster, crab, shrimp and other fish.

Mariscos is a Spanish term meaning "seafood"

Marjamehu refers to berry juices which is one the Finn's favorite drinks especiall during summer times.

Deutsch: Mark / Español: Tuétano / Português: Tutano / Français: Moelle / Italiano: Midollo

Mark in the food context typically refers to bone marrow, the soft, fatty tissue found inside animal bones, particularly from beef, veal, or lamb. It is highly prized for its rich, buttery flavor and smooth texture. Bone marrow is often roasted, spread on bread, or used in soups and sauces to enhance flavor.

Markof is the Russian word for carrot

Marlaka-thee is the Burmese word for "Guava"

Marmaquilla refers to an Andean herb; herb grown in the Andes used in Pachamacas.

Marmita refers to a pot where Marmitako, a Basque stew made of tuna, potatoes, peppers and onions is cooked

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Glossary M

Marinière / A la Marinière

Märipi

Mariscada

Mariscos

Marjamehu

Mark

Markof

Marlaka-thee

Marmaquilla

Marmita

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