Macerate 
To soak fruits with a liquid, often a liqueur, until the flavor is absorbed.

Marinate 
To tenderize and flavor food by placing it in a seasoned liquid, usually a mixture of oil, lemon juice, vinegar, and seasonings.

Meat glaze 
 Made by boiling white or brown veal stock until it is reduced to a syrupy consistency.

Medallion 
Small rounds cut from a larger piece of cooked meat and usually served fanned out on a plate.

Melon baller 
A scoop-shaped cutter that comes in several sizes, with round or oval, smooth or fluted blades.