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Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.

• Macaroons
  • A sweet, densely-textured biscuit made with coconut and egg white or a coarse almond paste.
• Malibu
  • A brand of rum liqueur made in Barbados with coconut extract, typically used in the cocktail Pina-colada. If you can’t find it, try a coconut-flavoured rum liqueur.
• Malt Vinegar, Distilled
  • A colourless vinegar that is used for pickling when you want to preserve the colour of the vegetables, typically used to make pickled onions.
• Maple Syrup
  • Made from the sap of the maple tree, this syrup has a rich, sweet, distinctive flavour. Delicious poured over pancakes, waffles and great for using to glaze gammon or ham. Look out for pure maple syrup as opposed to maple-flavoured syrups, which contain additives and other sugars. If you can’t find it, try honey or golden syrup. (See also Golden Syrup)
• Marinade
  • A liquid usually containing oil, herbs and spices, and an acid such as wine, lemon juice or vinegar in which meat, poultry, fish and vegetables are steeped for a length of time to tenderise and flavour.
• Mascarpone Cheese
  • Not technically a cheese, but a matured cream which is commonly known as a curd cheese, hence the name. Mascarpone is actually made from the cream which is skimmed off the milk that is used to make Parmesan. Similar to cream cheese, but richer, creamier and more buttery, it is ideal for using in sweet desserts, especially the Italian favourite tiramisu. Readily available in supermarkets.
• Mozzarella Cheese
  • A soft, fresh oval-shaped Italian cheese. Buffalo mozzarella, as its name implies is made from the milk of water buffalos and is always packed in whey. It is softer than other varieties. Other mozzarella will be made from cow’s milk and will be stored in whey or brine. Block mozzarella is usually made in the US and is sold dry, it is only really suitable for cooking with. Bocconcini, are small mozzarella balls, made from cow’s milk and generally stored in whey. Mozzarella should be stored in the refrigerator. Once opened, store the remaining cheese in the reserved whey or in a bowl of water in the refrigerator and use within 2 days. Delicious combined with Basil, avocado and tomatoes and a generous drizzle of extra-virgin olive oil.
• Muscovado Sugar
  • A dark brown, strong-flavoured sugar that is moist and fine-grained, but slightly sticky in texture. It is made from sugarcane juice, which gives it the rich flavour and colour it is renowned for. It is great for baking rich fruit cakes and puddings. Readily available in supermarkets. If you can’t find it, try dark brown soft sugar. (See also Dark Brown Soft Sugar)
• Mustard, Dijon
  • This classic French mustard, was once traditionally only made with black mustard seeds, but often made with brown seeds too now. The seed husks are removed, resulting in a mustard with a pale blond colour. The mustard is then blended with wine, salt and spices. With a smooth texture and a salty, sharp, strong mustard flavour, Dijon mustard works well with steaks and grilled meats. Readily available in supermarkets.
• Mustard, English
  • English mustard is made from yellow mustard seeds, the yellow colour sometimes given a boost form the addition of a little Turmeric. It is a very hot condiment, with a pungent mustard flavour. Readily available in supermarkets.
• Mustard, French
  • Also known as Bordeaux mustard, this is a blend of brown and black mustard seeds with the husks retained, therefore resulting in a darker colour than Dijon mustard. The mustard is blended with vinegar, sugar and plenty of Tarragon, which gives it a mild sweet-sour taste, ideal with cold meats and sausages. Readily available in supermarkets.
• Mustard, Powder
  • Powdered yellow mustard seeds, which should be mixed with water to make English mustard. Always mix the powder with water about 10 minutes before you require it to allow the pungent flavours to develop. Once made use within a couple of hours, as it will then lose its flavour and pungency. Always make it with cold liquids to retain the hot, bite, typical of English mustard. If adding it whilst cooking, stir the powder through the dish towards the end of cooking and heat gently on a low heat to retain the pungent flavour and hot bite. Readily available in supermarkets.
• Mustard, Wholegrain
  • Mustard made from whole seeds, rather than ground, sometimes lightly crushed. Made from a variety of different mustard seeds, with varying other ingredients added including oil, vinegar, honey, herbs and spices. Readily available in supermarkets.