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Mike's Hot Honey
Mike's Hot Honey is an American chili-infused honey brand founded in 2010 by Mike Kurtz at Paulie Gee's pizzeria in Brooklyn; made from honey, chili peppers, and vinegar, it leads the US hot honey category with retail, foodservice, and co-branded products.
Milanesa
Milanesa is a breaded, fried cutlet of meat named after Milan, brought to Argentina and Uruguay by Italian immigrants and now an everyday staple there.
Milk chocolate
Milk chocolate: solid eating chocolate made with chocolate liquor, sugar, cocoa butter, and milk solids; invented by Daniel Peter in Vevey in 1875 using Nestlé condensed milk, perfected by Lindt's 1879 conching, defined by US and EU composition standards.
Milk mineral concentrate
Milk mineral concentrate is a dried dairy ingredient fractionated from whey or milk, rich in calcium (22% minimum) and phosphorus, subject of GRAS Notice GRN 376 by Armor Proteines and covered by the ADPI Milk Minerals Standard.
Milk protein hydrolysate
Milk protein hydrolysate: casein or whey protein broken into peptides by enzymatic hydrolysis; used in hypoallergenic infant formula, clinical nutrition, and functional foods; typically up to about 25% DH.
Mille-feuille
Mille-feuille (millefeuille), the French "thousand leaves" pastry also called Napoleon or vanilla slice: layered puff pastry and pastry cream with fondant glaze; six turns give 729 layers; first sold as such in Paris in 1867.
Mimolette
Mimolette (Boule de Lille, Vieux Hollande) is a French uncooked pressed cow's milk cheese from Flanders, created in the 17th century under Colbert as an Edam substitute, colored orange with annatto, and ripened with cheese mites for 3 to 24 months.
Mince pie
Mince pie, also mincemeat pie, is a small British Christmas pastry filled with sweet spiced dried fruit, suet and brandy. Medieval meat-filled origins, Cromwell ban myth, 370 million sold yearly in the UK.
Mincemeat
Mincemeat, also called fruit mince, is a spiced preserve of dried fruit, sugar, suet or butter, citrus peel, and spirits used in Christmas mince pies; despite the name it usually contains no meat, a relic of its medieval preserved-meat origins.
Minestrone
Minestrone (minestróne) is a thick Italian vegetable soup with beans, pasta, or rice, an augmentative of minestra. No canonical recipe exists; Artusi published it in 1891, and versions include alla milanese and alla genovese.
Minnesota sushi
Minnesota sushi is the nickname for pickle roll-ups: deli ham spread with cream cheese, wrapped around a dill pickle, sliced into rounds. Also called Midwest or Lutheran sushi; a Midwestern potluck staple, not actual sushi.
Mint (candy)
Mint candy: confectionery flavored with peppermint, spearmint, or menthol, from hard-boiled mints to candy canes and breath mints; cooked sucrose-corn syrup glass, 2-3% moisture, growing sugar-free market.
Miracle Whip
Miracle Whip is Kraft Heinz's sweet, tangy mayonnaise-like salad dressing, introduced in 1933; sold as a dressing, not mayonnaise, because it has less than the 65 percent vegetable oil U.S. regulation requires, with 35 calories and 3 g fat per tablespoon.
Mirin (味醂)
Mirin (味醂, hon mirin) is a Japanese sweet rice seasoning wine made from glutinous rice, rice koji, and shochu, matured 40–60 days to about 14% alcohol; distinct from salted or low-alcohol mirin-style seasonings.
Miso soup (味噌汁)
Miso soup (味噌汁, misoshiru) is the Japanese soup of dashi stock with dissolved fermented miso paste, tofu, wakame, and seasonal garnishes; the "one soup" of ichiju-sansai, added off the heat, dating to the Kamakura period.
Mochi (餅)
Mochi (餅, mochi) is the Japanese rice cake made by steaming and pounding glutinous rice (mochigome), also called niangao-like sticky rice cake. Known for Yayoi-era origins, New Year kagami-mochi and zoni customs, east-west shape differences, and elderly choking risk.
Mochi ice cream
Mochi ice cream, also called My/Mochi or daifuku-style ice cream, is a bite-sized dessert of ice cream wrapped in chewy glutinous rice dough, invented by Frances Hashimoto at Mikawaya in Los Angeles and first sold in 1993.
Mock turtle soup
Mock turtle soup is an English imitation of green turtle soup, traditionally made from a calf's head. First printed in Hannah Glasse's 1758 Art of Cookery, it became a Victorian staple, inspired Carroll's Mock Turtle, and survives in Cincinnati.
Modified gum acacia
Modified gum acacia (OSA modified gum arabic, INS 423) is an octenyl succinate ester of acacia gum used as a food emulsifier; FDA GRN 247 (2008) had no questions, JECFA set ADI not specified in 2016.
Mofongo
Mofongo is a Puerto Rican dish of fried green plantains mashed with garlic and chicharrón in a wooden mortar, often stuffed as a main course.
Mole (sauce)
Mole (sauce), from Nahuatl molli/mulli meaning sauce, is a family of thick Mexican sauces of chiles, seeds, nuts, spices and sometimes chocolate; about fifty types exist, with mole poblano of Puebla and Oaxaca's seven moles the best known.
Momo (food)
Momo (momo-cha) is a Himalayan dumpling of thin wheat wrapper filled with spiced minced meat or vegetables, steamed and served with tomato achaar; origins contested but traced to Tibet-Nepal trade via Newar merchants, first Kathmandu momo shop in the early 1960s.
Monkey bread
Monkey bread, also called bubble bread or pull-apart bread, is a sweet American bread of buttered, cinnamon-sugared dough balls baked together in a Bundt pan and torn apart by hand; it descends from Hungarian aranygaluska brought by immigrants in the 1880s and was popularized by ZaSu Pitts and Nancy Reagan.
Monterey Jack
Monterey Jack, also called Jack cheese or California Jack, is a mild semi-soft washed-curd American cheese from Monterey County, California, legally defined at 44 percent maximum moisture and 50 percent milkfat in solids, commercialized by David Jacks and aged 3 to 6 weeks.
Montreal-style smoked meat
Montreal-style smoked meat (viande fumée) is cured, smoked and steamed beef brisket, a Montreal Jewish deli specialty related to New York pastrami but made from whole brisket, drier-cured, fattier and smokier, famous at Schwartz's since 1928.
Mortadella
Mortadella is a large Italian cooked pork sausage originally from Bologna, made of finely minced pork with cubes of throat fat and spices, slowly cooked in dry-air ovens.
Moussaka
Moussaka (μουσακάς, musakka) is an eggplant and minced-meat baked dish of the eastern Mediterranean; the Greek béchamel-topped layered version was created by chef Nikolaos Tselementes around 1910, while Turkish, Egyptian, and Balkan variants differ widely.
Mozzarella
Mozzarella, including Mozzarella di Bufala Campana, is an Italian fresh pasta filata cheese; low-moisture mozzarella (pizza cheese) has 45-52% moisture and is the standard pizza topping.
Muffin
Muffin is a baked item that takes two forms: the domed, sweet quick bread common in American cafes, or the flat, griddle-cooked yeast bread known as the English muffin.
Muffuletta
Muffuletta (muffaletta), New Orleans Sicilian-style sandwich invented by Salvatore Lupo at Central Grocery in 1906: round sesame loaf, cured meats, provolone, olive salad; the name also denotes the Sicilian bread.