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L

• Lactic Acid - a colorless liquid produced as milk sugar ferments and milk sours.
• Ladle - to move portions of a food using a ladle. A utensil with a cup-like bowl and a long hooked or pierced handle and available in various sizes;
• Ladyfinger - A finger-shaped spongecake that is used in various dessert recipes like Tiramisu.
• Ladyfingers - a small finger-shaped sponge cake, like a cookie.
• Lager - any light beer.
• Lait - (French) Milk.
• Lamb - the meat of a sheep slaughtered when less than 1 year old; generally tender with a mild flavor
• Lamb’s Fry - the heart, liver, sweetbread and inside fat of the lamb.
• Lamb’s Lettuce - a handy annual plant also known as corn salad. A salad green.
• Lamb’s Wool - a fancy hot alcoholic drink made of hot sweetened ale, roasted apples, and nutmeg or ginger.
• Langouste - (lahn-goost) (French) Crawfish.
• Langouste - see spiny lobster.
• Lard - tenderized hog fat used in pie crusts and for deep-frying.
• Larding - Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.
• Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
• Lardons - Juienne of bacon. Strips of salt pork used for larding.
• Lasagne - From "lasanum", Latin for pot. Lasagne is a large, flat, rectangular pasta.
• Laurel - bay leaf.
• Layer Cake - two, three or more layers of cake with a filling between.
• Lazy Susan - a revolving tray that sits in the middle of a dining table. Usually round.
• Lean - the FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat
• Leaven - to lighten and increase the volume of bakery products.
• Leavening - An agent that produces gas in dough or batter by fermentation, raising and lightening it.
• Leek - Small onion like plant, used as an aromatic seasoning or vegetable.
• Lees - the sediment of dregs left as wine or liquors ferments.
• Legumes - (French) Dried beans, peas, lentils and such.
• Legumes - a large group of plants that have double-seamed pods, containing a single row of seeds;.
• Lemon - A sharp citrus fruit, both it's skin (zest) and juice are used as flavouring.
• Lemon balm - A green herb with a lemon flavour and odour, used as flavouring.
• Lemon Grass - Thick, rough pale green stalks with a citrus flavor and scent. To prepare for cooking, cut off and discard the tough root end and green grass top. Use only the tender inner white portion.
• Lemon Sole - A flat sea fish of the flounder family.
• Lentil - A brown or yellow flat seed resembling a pea used for soups, garnishes, and as a vegetable.
• Lettuce - any of a variety of plants of the genus Lactuca, probably native to the Mediterranean and now grown worldwide; their leaves are generally consumed fresh in salads or used as a garnish..
• Liaison - A binding agent made up of egg yolks and cream, used for thickening soups and sauces.
• Light - the FDA-approved food-labeling term used to describe a nutritionally altered food with at least 33% less calories, 50% less fat or 50% less sodium than the regular or reference (i.e. FDA standard) food.
• Lights - The lungs of an animal, sold as offal.
• Lily Buds - (Chinese origin) Also called tiger lily bids or golden needles, dried day lily buds that are nutritious and sweet.
• Lime - A small, green citrus fruit, both it's skin (zest) and juice are used as flavouring.
• Lingonberry - Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking.
• Linguiça - A thin Portuguese sausage flavored with garlic.
• Linguine - Literal translation is "little tongues" pasta has a long, thin shape great for all sauces.
• Linzer Torte - a double hazelnut cookie filled with jam and made famous in Vienna, Austria.
• Liqueur - a sweet alcoholic drink also known as a cordial and as a digestif, to be drunk after meals and served in small glasses
• Liquid Tamarind Concentrate - Tart brown fruit puree sold in most Indian supermarkets.
• Littleneck Clams - clams 1 1/2 inches long.
• Lo Mein - 1. Fresh Chinese egg noodles. 2. A Chinese-American dish of poultry, shrimp and/or meat with vegetables such as bean sprouts, mushrooms, water chestnuts, bamboo shoots and green onions served over soft noodles.
• Lobster - A sea crustacean related to the crayfish.
• Loganberry - A cross between the blackberry and raspberry.
• Loin - A cut of either pork or lamb which is taken from the back.
• Loquat - a small citrus fruit that sweetens as it ripens.Lotus Root - a water lily whose root is used as a vegetable
• Lotus Seeds - small and nutlike, these can be eaten raw or cooked into a stuffing.
• Lovage - A green herb, used as flavouring.
• Luau - a traditional Hawaiian freest featuring roast pig.
• Lychee - a small fruit native to South China. It has a sweet-sour flavor and is considered as good canned as fresh.
• Lyonnaise Potatoes - (French) Potatoes sliced and sauteed with onions.
• Lyonnaise, à la - “in the style of Lyons”, literally, and usually featuring shredded fried onions as a garnish.

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