kalbi: A Korean barbeque meal of marinated ribs.
Kansas Citystyle barbeque:A specific inner city style of barbeque that usually specializes in grilling pork and ribs.
kebab: Typically in Indian and Turkish food, a kebab is a grilled skewer of meat, fish and/or vegetables. Also called a shish kebab or a shashlik, kebabs are currently a part of most types of international cuisine.
kedgeree: A British dish derived from Indian cuisine that consists of boiled eggs, rice and fish in a creamy curry sauce. While it is no longer eaten for breakfast as it had traditionally been in the past, kedgeree is still a common English dish.
khorkhog: A Mongolian barbeque method which first heats a palm-sized stones to a high temperature over the fire and sandwiches several layers of lamb and stone in a pot.
kirsch: A colorless, black cherry flavored brandy used in fondues and Cherries Jubilee.
knead: The act of smoothing, stretching and mixing dough to get it to the needed texture.
kohlrabi: A root vegetable that looks and tastes like the turnip. As part of the cabbage family, kohlrabi can come in green, purple and white varieties.
kumquat: A small, oval-shaped citrus fruit with sweet, edible skin and tart, bitter flesh. Kumquats are used in chutneys, jellies and desserts.
lady fingers: An oblong sweet, sponge-like cake commonly used in the Italian dessert tiramisu.
langoustine: A small Norwegian lobster that looks like a crayfish and tastes like a lobster. Generally, langoustines are called scampi.
lemon grass: This thin, green, scallion-like stalk has the citrus flavor of lemons. Lemon grass, typically used in Thai and Southeast Asian cuisine, may also be used in perfumes or as part of a homeopathic treatment.
linguine: Often referred to as "flat spaghetti," linguine are long, flat noodles common to Italian cuisine. Linguine can be served with nearly any type of sauce, ranging from pesto to marinara.
lychee: A small, sweet, aromatic, jelly-like fruit native to China and the West Indies. Lychees are used in desserts or to flavor liqueurs.
macaroon: A small, chewy almond-flavored cookie or cake. Macaroons commonly include chocolate and/or coconut.
macerate: The act of soaking food in a liquid so that the food absorbs the liquid's flavor. Liqueurs, wines and sugar syrups are all macerating liquids.
maple: A type of wood that, when dried and burned, can be used for the smoking of food.
marinate: The act of soaking food in seasonings and liquid to tenderize and/or flavor the food. Marinating most often occurs with meats. Macerating and marinating refer to the same general process of steeping to add flavor.
marinating: The process of soaking foods in seasoned, possibly acidic, liquid before barbequing.
marzipan: A pliable confection made of egg whites, sugar and almonds. Marzipan is generally used to make icing or other cake or dessert accessories, such as the flowers on a wedding cake.
mascarpone: A creamy, rich, velvety Italian cheese that is used in a similar manner to cream cheese. Mascarpone is typically used in desserts, namely tiramisu.
mesquite: A plant found in Northern Mexico and the United States that, when burned, adds a special flavor to barbequed meat.
mille-feuille: Translating from the French to "thousand sheets," mille-feuille is a pastry dessert in which layers of pastry are separated by whipped cream, sweet icing and fruit jam. Mille-feuille is also known a Napoleon in the US or as a vanilla slice in England. Mille-feuille can also be a savory dish filled with cheese, spinach and other vegetables.
miso: A thick Japanese paste made of fermented soybeans that is used to flavor soup bases, sauces and tofu.
Mongolian barbeque: A restaurant style of stir-frying meats and vegetables over a large, round, solid iron griddle.
monosodium glutamate (MSG): A chemical additive that flavors and tenderizes food. Mainly used in Chinese food, MSG has been known to cause headaches and perspiration.
morel: An earthy-flavored wild mushroom.
mortadella: An Italian sausage made with pork, garlic, anise seed and pistachios. Mortadella is eaten as an appetizer or in sandwiches.
moussaka: A traditional Greek dish that consists of baked eggplant, ground lamb, tomatoes and onion. Moussaka is served with a white sauce.
mousse: Translated from the French for "foam," mousse is a creamy, rich dish that may be sweet or savory, either hot or cold.
mulligatawny: An Indian soup seasoned with pepper, curry and other spice that includes vegetables and nuts. Mulligatawny is generally served with rice.
nougat: A thick, sweet, chewy candy made from honey, nuts, sugar and candied fruit. Nougat is often an ingredient in other desserts, such as cakes, candy bars, etc.
oak: A type of wood that can add a specific flavor to barbequed food.
offal: The edible internal organs of a butchered animal (such as the brain, lungs, intestines, etc).
okra: Also called "ladies' fingers," okra is a green vegetable that thickens when cooked. Okra is often an ingredient in stews and gumbos.
ouzo: A Greek anise-flavored liqueur that is opaque and sweet.
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