72 Common Foods That Start With M

Milk is the liquid white liquid food produced by female mammals to nourish their young. While cow milk is the most popular, breast milk holds significant importance for humans during their baby stage.

The drink is an excellent source of vitamins, proteins, and minerals, particularly calcium, but many people also struggle to digest lactose found in milk, a condition called lactose intolerance.

Certain forms of vegetarianism accept milk, while veganism completely rejects it.

Many plant-based beverages are called milk, such as soy, coconut, almond, and oat milk. They are made from protein- or fat-rich legumes or nuts and are easier to digest.

Mango is a tropical sweet and sour fruit originating in South and Southeast Asia. The fruit was first grown in India around 5,000 years ago.

A mango has an oval shape. The color can range from green (unripe) to yellow (ripe). It usually contains a big hairy seed in the center.

There are many ways to prepare mangoes: mango juice, mango smoothie, mango jam, mango salad, mango tart, mango kulfi, mango ice cream, etc.

Muffin is a type of quick bread with a filling inside. This type of cake originates from France and is highly suitable for a grab-and-go breakfast or a snack before the main meal.

Muffins come in various flavors, from chocolate, pumpkin, cinnamon, or fruits like berries. You can choose between savory or sweet muffins, depending on your preference.

Maize, better known as corn in North America, is a significant food source for both animals and humans.

This cereal is a cornerstone of many cuisines, especially Mexican: Maize stars in dishes like tortillas and cornmeal. Beyond that, maize is also featured in your breakfast cereals and snacks.

M&M’s is a type of colorful button-shaped sweet chocolate candy introduced by Forrest Mars and William Murrie in 1941.

This confectionery is available in various styles, such as with or without nuts. The best way to store an M&M’s package is to keep it in your cupboard; refrigeration isn’t advisable.

Mushroom is a species belonging to the fungus category, having a distinctive cap-and-stem structure. Edible mushrooms are found in many habitats around the world.

While this type of food is neither plant nor animal, it is usually classified as a vegetable. Mushrooms boast a savory, umami-rich flavor similar to meat, making them an excellent meat substitute.

Not all mushrooms are safe for human consumption. Poisonous mushrooms are usually referred to as toadstools.

Macaroni and cheese is a classic American comfort food with a long history. Its earliest recorded recipe was from 1769, likely originating in Northern Europe. Kraft Foods even sold 8 million boxes when it released its version in 1937.

This dish combines macaroni with a rich, creamy sauce made from melted cheese. Its popularity soared during the Great Depression, as it provided a low-cost, nourishing one-pot meal, earning the title “the housewife’s best friend.”

Mozzarella is a smooth, creamy cheese with its origins in southern Italy. Traditionally, the recipe calls for water buffalo milk, though you might come across modern variants made from cow milk.

Commonly made using the unique pasta filata (spun paste) method, mozzarella has an elastic, stringy texture ideal for topping your favorite pizza or pasta. It’s also a star ingredient in risotto and frittatas.

Mozzarella usually sports a white color, sometimes leaning towards yellow. It offers a milky, slightly grassy taste with a hint of tanginess.

Compared to regular cheese, mozzarella is a healthier choice due to its higher moisture and lower saturated fat content.

Mashed potato is an age-old side dish prepared by mashing cooked or boiled potatoes with added ingredients, usually butter or milk.

Potatoes, which are the main ingredient of this dish, were once considered food for livestock and mistakenly thought to be the cause of leprosy in humans. However, mashed potatoes now appear on every table of American families.

Macaroni, or maccheroni in Italian, is a dry pasta variety made from durum wheat and shaped like narrow tubes. This versatile pasta comes in various sizes and lengths.

Interestingly, in Italy and other countries, its name encompasses both short-length pasta, like straight square-ended pasta corta, and long pasta dishes.

Although the elbow-shaped macaroni variety is used in typical macaroni and cheese recipes, there are many other shapes and styles to discover.

Meatball is a dish made from meat and various spices, using different ingredients in different countries worldwide. This meat-based dish has countless versions and recipes, given its popularity.

Depending on the culture, religion, and living habits, meatballs incorporate different types of meat, such as pork, beef, or even fish.

You can see meatballs grilled, fried, simmered in vegetable soups, or cooked with tomato sauce. As strange as it sounds, meatless meatballs also exist.

Mayonnaise, or ‘mayo’ for short, is a creamy French sauce with roots dating back to the early 19th century. Its main ingredients are egg yolks, vegetable oil, vinegar or lemon juice, and a handful of flavorings. The sauce has a rich, tangy, and salty flavor.

Mayonnaise is not only a condiment for fast food, sandwiches, and salads but also an essential ingredient in ranch dressing and tartar sauce.

However, mayo isn’t vegan-friendly, and it’s high in fat and calories, so moderate consumption is the golden rule.

Marshmallow is a kind of confectionery with sugar, water, and gelatin as the main ingredients. It is sweet, soft, gooey, and beloved by children.

Other than roasting the marshmallows over an open fire, there are several other ways to enjoy these spongy treats, like adding them to your cakes or drinks.

Mandarin is a Chinese citrus fruit with a vibrant, bright orange color and a pleasant aroma. You can eat them after your greasy meal. Alternatively, squeeze its juice as a drink, use mandarin to make jam, or add the fruit to your salads.

In addition, mandarin skin is edible and an ideal cooking ingredient. And do you know that mandarins contain more vitamin C than normal oranges?

Melon is a general term for various fruits from the Cucurbitaceae family, like watermelon, bitter melon, pumpkins, cucumber, etc.

There are also many kinds of melons with different shapes, sizes, and textures, such as cantaloupes, muskmelons, honeydew, etc.

However, melons are actually a berry in botanical terms. Most melons are juicy and very tasty.

Mamey sapote is a tropical fruit originating in Central America that boasts orange or reddish flesh and brown skin. Its flesh is soft, pleasantly sweet, and as creamy as avocados.

Some people describe the taste of mamey sapote as a mix of pumpkins, potatoes, and apricots.

To eat mamey sapote, you must first remove the hard seed. Besides consuming the fruit fresh, you can use it in various smoothies or desserts. Mamey sapote season lasts from May to July.

Mulberry is a fruit that grows wild in temperate areas and offers tantalizingly juicy and plump fruits larger than your average blackberry. Mulberries come in charming black, red, and white palettes, each flaunting a distinct taste profile.

These fruits usually have a sweet-tart flavor reminiscent of blackberries. From pies and tarts to wine and herbal teas, mulberries bring a fruity punch to your treats.

Marrow is a mature zucchini or courgette. It’s technically a fruit but normally used like a veggie. Marrow is a part of the same family of squash, melon, cucumber, and zucchini.

With an oblong shape and firm green rind, marrows bring an extra choice to your shopping list for making meals. The neutral, watery taste of this gourd vegetable is ideal in savory or stuffed dishes.

Mamoncillo, or Spanish lime, is a delightful stone fruit native to Colombia and Venezuela. This member of the Sapindaceae family offers small, sweet fruits with a gelatinous pulp, boasting a unique, bittersweet, wine-like flavor.

Mamoncillo is fantastic for using fresh or featuring in canned foods, alcoholic beverages, and soft drinks.

However, mamoncillo seeds are quite slippery and could pose a choking hazard.

Mustard greens are a species of mustard plant also known as brown mustard, Chinese mustard, or leaf mustard.

They are a versatile culinary delight with edible leaves, stems, and seeds having a peppery kick that is less bitter than kale. The leaf part is used in many international cuisines.

These greens can be stir-fried, stewed, steamed, pickled, or even eaten raw. Though similar to spinach, cooked mustard greens pack a stronger taste.

Mung bean, also known as green gram or moong bean, is a culinary staple across East, Southeast, and South Asia. This type of legume has a special place in Indian cuisine due to its mild, slightly sweet, and nutty flavor.

These little bean grains are versatile ingredients for both sweet and savory recipes. Beyond their taste, these tiny beans pack a punch in terms of nutrition and antioxidants, although they should be eaten in moderation to avoid a dip in blood sugar levels.

Muesli is a Swedish-style nutritious breakfast cereal made from rolled oats, nuts, seeds, and dried fruits. It is typically eaten with milk or yogurt.

In general, muesli is a healthy and delicious alternative to traditional breakfast cereals and is suitable for those looking to maintain a balanced diet.

This breakfast cereal is also more wholesome than granola, which uses similar ingredients but with the addition of sweeteners such as honey or maple syrup and oil to bind everything together.

Macadamia nut comes from Australia’s northeastern New South Wales and southeastern Queensland, offering a rich, buttery flavor and creamy texture. This low-sugar and low-carbohydrate nut variety is a great dietary fiber and antioxidant source.

Despite their high price tag, macadamia nuts pair beautifully with flavors such as coconut, lemon, and coffee, making them a luxurious addition to many recipes. However, they aren’t for everyone as they can trigger allergies.

Malt is a grain product derived from barley. People create it by soaking barley grains in water and drying them with hot air before they germinate. This process gives malt a nutty, mildly sweet taste with a hint of caramel.

Malt is a major player in brewing and distilling as it lends its fermented magic to certain foods. Since it does contain 8% simple sugars, it isn’t a free-sugar product.

Millet is a small seed variety coming from the grasses of the same name, known for its light yellow hue and vast culinary applications. Its mild, corn-like flavor carries a touch of sweetness, but once toasted, millet takes on a delightfully nutty taste.

You can use millet to whip up a comforting porridge, use it as an oatmeal substitute, or incorporate it into bread, cereals, and other savory delights.

Malabar spinach is a leafy vegetable popular in tropical Asia and Africa and is a member of the Basellaceae family.

Its other names are Ceylon spinach, Indian spinach, and vine spinach. However, all these names are misnomers since this plant isn’t botanically a true spinach.

So, how to consume Malabar spinach properly? The vegetable makes its way into a medley of dishes – raw in salads, stir-fried, boiled, steamed, or incorporated into soups, stews, and curries.

Malabar gourd, also known as Asian pumpkin, chilacayote, fig-leaf gourd, or black seed squash, holds its roots in South and Central America. This variety of squash is a versatile food source with its edible fruit, leaves, and stems.

The fruit comes in a modest diameter of 4 inches and a mild flavor that pairs well with the flavors of other ingredients.

Mahkota dewa, also known as God’s crown or Phaleria macrocarpa, is a tropical plant that comes from Indonesia and New Guinea. This unique plant produces red fruits that hide white, fibrous flesh under their skin.

The mildly sweet profile of mahkota dewa is only available after careful processing, as eating the raw fruit isn’t recommended.

Always remember to discard the one or two seeds within mahkota dewa; they are poisonous.

Malay apple is a tropical fruit known scientifically as Syzygium malaccense. Its other names are wax apple and Java apple.

Despite the word “apple” in its name, this fruit has a crunchy, juicy texture and a moderate sweetness.

You can eat Malay apples fresh or apply them to your culinary recipes. In Puerto Rico, they are also used to make wine. Sadly, it can be difficult to find Malay apples in regular supermarkets.

Mullet is a ray-finned fish from the Mugilidae family that is a coastal dweller in temperate and tropical waters. Its white, firm flesh carries a rich, nutty, and oily flavor that is adored in Mediterranean Europe.

Whether you like mullet fried, baked, or steamed, this versatile fish is the one to pick with a good dose of omega-3, vitamin B6, and minerals.

Mackerel is a fish in the Scombridae family and prefers coastal and offshore habitats in mild and tropical seas. This oily fish, with a fishy and subtly sweet flavor profile, might remind you of fresh salmon.

The firm meat texture makes mackerel a favorite choice in the kitchen, whether for grilling, frying, or incorporating it into curries and pasta.

If you prefer a cheaper alternative, canned mackerel is a handy pantry staple for a quick, nutrient-packed meal.

Mahi-mahi, or common dolphinfish, is a fish that resides in temperate, tropical, and subtropical waters. This ray-finned fish typically measures between 33-55 inches and weighs from 15 to 40 pounds. Its taste is sweet and moderately mild, similar to swordfish but more subtle.

In addition, the firm and lean mahi-mahi meat forms large, moist flakes when cooked, making it perfect for pan-searing, especially with a touch of lemony sauce.

Morwong, also known as butterfish or finger fins, is a fish of subtropical oceans. The creamy flesh of this fish, characterized by a medium to firm texture, gives off a mild-fishy flavor that works wonderfully for frying, baking, steaming, or grilling.

Morwong’s flavor shines when combined with various herbs, spices, or condiments. I love combining morwong with chili, coconut milk, teriyaki, or basil.

Monkfish is native to the Atlantic and Indian Oceans and carries a sweet, mild flavor that’s anything but fishy.

The meat has a white, firm flesh often likened to lobster, while it is more affordable than its crustacean counterpart, hence the playful nickname, the “poor man’s lobster.”

In terms of cooking, monkfish are great for baking, grilling, roasting, or pan-frying. The tail filets are the most sought-after item.

Mirror dory is a popular sport fish mostly caught from Sydney to Portland. The fish brings joy not just for the thrill of the catch but also for its culinary potential. Its fine, moist flakes and mildly sweet flavor make for a delightful eating experience.

With low oiliness and bones that are a breeze to remove, mirror dory is as user-friendly in the kitchen as it is delicious on the plate.

Madeleine is a soft mini sponge cake made with flour, sugar, eggs, and butter. One of the most favorite desserts in France, madeleines are closely cemented into French culture.

In his autobiography, French writer Marcel Proust once described madeleines as a flavor reminiscent of his childhood memories when he enjoyed madeleines dipped in tea.

If you want to enjoy the best madeleines in France, go to visit Fabrice Le Bourdat’s Blé Sucré.

Mochi is a rice cake deeply associated with Japanese culture. Mochi is an indispensable worshipable offering of Japanese families during the New Year and other holidays of the year.

Mainly made from japonica glutinous rice, sticky mochi has a sweet taste with a chewy, soft, and sticky texture. Many mochi varieties have sweet fillings inside, including ice cream.

In Japan, there is a ceremony where locals traditionally make mochi, called mochitsuki.

Meringue is a soft candy and confection hailing from French cuisine. It was first recorded in the early 18th century and is now popular in many Western countries.

The main ingredients of meringue are sugar, whipped egg whites, a binding agent (like flour or gelatin), and an acidic component (like lemon juice, cream of tatar, or lemon).

Meringue preparation involves beating the ingredients until the mixture forms stiff peaks and achieves a sweet flavor and a light, airy texture.

Macaron is a famous French sandwich cookie consisting of egg whites, sugar, almond flour, and food coloring. Each serving has a filling in the middle, mostly fruit jam or buttercream.

A meringue-based dessert, macarons are often put into classic plates with bright and cute pastel colors. A plate of macarons with a cup of hot tea is a peaceful and elegant experience.

Be careful not to confuse macarons with a kind of coconut-y biscuit with a very similar name: “macaroon.” They are two completely different desserts.

Madeira cake is a well-known delight in British and Irish cuisine. The cake possesses a loaf sponge or butter cake made with simple ingredients like butter, sugar, eggs, and flour.

This firm yet light cake boasts a traditional lemony flavor, thanks to the addition of lemon rind or lemon flavoring.

When you’re in the mood for a tasty breakfast, try pairing a slice of Madeira cake with tea.

Marzipan is a confection that originated in Persia but gained fame in the West thanks to the ingenious artisans of Toledo (Spain) and Lübeck (Germany).

The confection consists primarily of sugar, eggs, and ground almonds or almond paste. In America, marzipan is also called almond paste or almond candy.

This sweet treat can be enjoyed on its own or as an ingredient in candies, chocolates, cookies, or even cake fondants. With its almond flavor and sweet, nutty notes, marzipan offers a chewy, soft, and clay-like consistency.

Mousse is a soft and airy dessert of French origin, famous for its light, airy texture. Yet, some mousse varieties embrace a creamy, thick consistency, depending on the preparation process. Whisked to become airy, the basic cream, eggs, and sugar trio transforms into this foamy masterpiece. Unlike pudding, mousse is an uncooked dish.

Mousse is a cooling pleasure, especially when topped with fresh fruit or a dollop of whipping cream. Most associate mousse with a sweet course, but savory versions exist too!

Mince pie is a sweet pie from England that carries the essence of the Christmas season within its signature round shape. Inside is the filling, a festive medley of fresh and dried fruits with a vibrant citrus zest touch.

Some versions even introduce actual meat, like minced beef, sprinkled with aromatic spices, leading to an intriguing range of flavors.

Maultaschen is a traditional German dumpling variety with a light and mild flavor. A typical serving consists of a layer of pasta dough enclosing a meat-based filling inside.

Maultaschen looks like Italian ravioli from the outside but is typically cooked with broth or fried.

In 2009, the European Union recognized maultaschen as a “regional specialty” of Baden-Württemberg.

Macaroni salad is a famous pasta salad invented by Americans in the 1910s.

This convenient salad is a mixture of macaroni, mayonnaise-based dressing, vegetables (like celery or bell peppers), and hard-boiled eggs or cheese.

While many people treat macaroni salad as an appetizer, similar to potato salad, you can serve it as a side dish to grilled meats, fried chicken, or other picnic-style ones.

Mesclun is a salad-like dish hailing from Provence, France. Its name was derived from “mesclar,” which means “to mix together thoroughly” in the Provençal dialect.

Typical mesclun is a delightful blend of flavors of young greens such as arugula, endive, chervil, and various leafy lettuce.

Mirepoix is an aromatic flavoring ingredient or recipe base of French origin. This mixture of diced vegetables is the secret to a perfect flavor base for soups, stocks, stews, and more.

Mirepoix usually consists of one part celery, one part carrot, and two parts onion. These vegetables are gently cooked over low heat with butter, a process known as “sweating.”

This method sweetens the veggies without browning or caramelizing them, creating a versatile and aromatic base.

Mirepoix traces its origins back to an 18th-century French duke’s personal chef.

Mascarpone is an Italian soft white cheese variety made with whole cream. This cheese shares a velvety texture with cream cheese but boasts a sweeter taste and higher fat content.

Mascarpone has a nutty flavor and a less tangy profile, distinguishing it from peers like ricotta. Mascarpone tastes great on its own and is an excellent substitute for cream cheese or whipped cream.

Whether you’re whipping up cake frosting, baking a pizza, or creating pastry fillings, mascarpone is always a fantastic option.

Minestrone is a thick Italian soup made from pasta and different kinds of vegetables. A highly flexible dish, it does not have a specific fixed recipe.

Common ingredients for minestrone usually include carrots, celery, beans, onions, tomatoes, croutons, stock, etc.

In Italy, minestrone belongs to a rustic cooking style called “cucina povera,” which means “poor kitchen.” Nevertheless, this thick soup has been beloved by many generations of Italians from all walks of life.

Miso is a traditional soybean paste in Japan. This versatile condiment is prepared by fermenting soybeans with kōji mold, salt, and optional ingredients like seaweeds or grains.

Famous for its incredibly rich, funky, and savory flavors, miso appears in many Japanese recipes, including soups, stews, salads, stir-fries, noodle dishes, etc.

Miso soup is arguably the most popular dish made with miso paste, as it is regarded as one of Japan’s national dishes.