Langoustine: Also known as Norway lobster or scampi.

Lard: Rendered and clarified, white pork fat, used for cooking.

Larding: Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flavor.

Lardons: Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavor dishes.

Leavening: An agent that produces gas in dough or batter by fermentation, raising and lightening it. Yeast, baking powder and baking soda are all common forms.

Lemon: A sharp citrus fruit, both it’s skin (zest) and juice are used as flavoring.

Lemon balm: A green herb with a lemon flavor and odor, used as flavoring.

Lemon Grass: A herb with a lemon flavor and odor, used as flavoring.

Lemon Sole: A flat sea fish of the flounder family.

Liaison: A thickener for soups and sauces.

Lights: The lungs of an animal, sold as offal.

Lime: A small, green citrus fruit, both it’s skin (zest) and juice are used as flavoring.

Lingonberry: Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking.

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.

Lovage: A green herb, used as flavoring.

Lychee: A small fruit with a thin, hard shell, white, juicy flesh and aromatic flavor.

Lyonnaise: Containing chopped and sautéed onions, cooked in butter until golden.

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