Glossary M

Mohrrübe is the German word for carrot. Mohnrübe is also known as Möhre, Karotte, or Wurzel. Carrot is a valuable ingredient for making soups.

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Deutsch: Feuchtigkeit / Español: Humedad / Português: Umidade / Français: Humidité / Italiano: Umidità

Moisture in the food context refers to the amount of water present in a food product, either as a natural component or added during preparation or processing. It influences the texture, taste, shelf life, and overall quality of food.

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Moki refers to a type of fish in Maori

Mokpo Nakji (octopus) is one of Namdo province (Korea) delicacies. Namdo province is well known for its delicious foods and Mokpo Nakji is one of the popular foods from the province made into delicious dishes.

Mola Kaffi refers to Iceland's strong coffee served with loaf or cube sugar.

Deutsch: Melasse / Español: Melaza / Português: Melaço / Français: Mélasse / Italiano: Melassa

Molasses is a thick, dark syrup produced during the sugar-making process from sugar cane or sugar beets. It is created by extracting the sugar crystals from the juice, leaving behind this dense, nutrient-rich liquid.

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Molcajete y Tejote refers to a Mexican three-legged basalt mortar and pestle which is used to grind spices and other ingredients for fresh salsa

Moldova is a country in Eastern Europe which is flanked by Romania and Ukraine on all its sides. Moldavian as well as Russian languages are spoken by the population of Moldova.

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Deutsch: Mole / Español: Mole / Português: Molho mole / Français: Mole / Italiano: Mole

Mole in the food context refers to a traditional Mexican sauce that is complex in both its ingredients and flavors. Known for its depth and richness, mole is a hallmark of Mexican cuisine, encompassing a variety of family recipes and regional variations. The sauce typically combines chilies, spices, fruits, and sometimes chocolate, creating a unique Blend of sweet, spicy, and savory elements.

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Molecular Gastronomy is a culinary term in which scientific methods and equipments are used in cooking or preparing food. This type of cooking examines, and makes use of, the physical and chemical reactions that occur during cooking. The term Molecular Gastronomy was coined in part by French chemist Hervé This, who went on to write several books on the topic. Sous Vide is one of the examples of molecular gastronomy: Flash-freezing with liquid nitrogen, and making foams and froths with lecithin and a whipped-cream canister are also examples of Molecular cooking.

Some famous restaurants where you can try molecular gastronomy cuisine include Alinea and Moto in Chicago, El Bulli in Catalonia, Spain, and WD-50 in New York City.

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