mandoline - The mandoline is a plastic or metal slicing device used to cut thin slices of vegetables or fruit. They are very sharp but produce an evenly cut product. They range in price very cheap to over one hundred dollars.
http://www.everylastrecipe.com/glossarydisplay-id-618.asp

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 marinade - A liquid, including seasoning and acid (vinegar, wine or citrus juice) in which food is soaked before cooking in order to impart extra flavor.
http://www.everylastrecipe.com/glossarydisplay-id-541.asp

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 macerate - To soak fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food.
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 mesclun - A French term meaning "mixed." It refers to a mix of different young greens and herbs.
http://www.everylastrecipe.com/glossarydisplay-id-396.asp

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 mace - The outer covering of nutmeg, a hard orange web like coating. Usuallu sold in ground form.
http://www.everylastrecipe.com/glossarydisplay-id-616.asp

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Macadamia nut
http://allrecipes.com/advice/ref/ency/terms/7308.asp

macaroni
http://allrecipes.com/advice/ref/ency/terms/7309.asp

macaroon
http://allrecipes.com/advice/ref/ency/terms/7310.asp

maccheroni
http://allrecipes.com/advice/ref/ency/terms/7311.asp

 mace - The outer covering of nutmeg, a hard orange web like coating. Usuallu sold in ground form.
http://www.everylastrecipe.com/glossarydisplay-id-616.asp

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mace
http://allrecipes.com/advice/ref/ency/terms/7312.asp

macédoine
http://allrecipes.com/advice/ref/ency/terms/7313.asp

 macerate - To soak fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food.
http://www.everylastrecipe.com/glossarydisplay-id-617.asp

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macerate
http://allrecipes.com/advice/ref/ency/terms/7314.asp

macerated
http://allrecipes.com/advice/ref/ency/terms/2432.asp