Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Lamb fries
Lamb testicles.
Langouste
French word for Lobster or Crawfish.
Lard
Rendered pork Fat.
Larding
To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.
Laurel
The tree / shrub that gives us the bay leaf.
Lasagne
Wide strips of thin pasta.
Lasagne
Casserole dish made with meat, sauce and wide strips of thin pasta.
Leavener An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Leek
A plant from the green onion family with little or no bulb and fairly long broad, mild-flavoured green stems. The green stems are used to season or flavour foods.
Legumes
Vegetables such as beans, lentils, and split peas.
Lemon
A citrus fruit (Citrus limon) with a bright yellow skin, and an ovoid shape with a bulge at the blossom end, juicy yellow flesh and a very tart, distinctive flavour.
Lemongrass
A tall, lemon-scented grass, used in Thai cooking.
Lentil
A flat edible seed of the pea family generally used in soup.
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. There are three principal types of lettuces: butter-head, crisp head and leaf.
Liaison
A thickening or binding agent for soups, sauces, stuffing's and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.
Lamb testicles.
Langouste
French word for Lobster or Crawfish.
Lard
Rendered pork Fat.
Larding
To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.
Laurel
The tree / shrub that gives us the bay leaf.
Lasagne
Wide strips of thin pasta.
Lasagne
Casserole dish made with meat, sauce and wide strips of thin pasta.
Leavener An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Leek
A plant from the green onion family with little or no bulb and fairly long broad, mild-flavoured green stems. The green stems are used to season or flavour foods.
Legumes
Vegetables such as beans, lentils, and split peas.
Lemon
A citrus fruit (Citrus limon) with a bright yellow skin, and an ovoid shape with a bulge at the blossom end, juicy yellow flesh and a very tart, distinctive flavour.
Lemongrass
A tall, lemon-scented grass, used in Thai cooking.
Lentil
A flat edible seed of the pea family generally used in soup.
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. There are three principal types of lettuces: butter-head, crisp head and leaf.
Liaison
A thickening or binding agent for soups, sauces, stuffing's and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.
Limburger Cheese
Soft, rich, odorous, ripened cheese originally made in Belgium.
Line To place layers of edible (cake or bread slices) or inedible (foil or wax paper) ingredients in a pan to provide structure for a dish or to prevent sticking.
Lime
An ovoid citrus fruit (Citrus aurantifolia) with a thin, green skin; smaller than a lemon, it has a juicy, pale green pulp and a very tart flavour.
Linguine
Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.
Linzer Torte
A double hazelnut cookie filled with jam and made famous in Vienna, Austria.
Liqueur
A spirit flavoured with fruit, spices, nuts, herbs, and / or seeds and usually sweetened.
Loin A cut of meat that typically comes from the back of the animal.
London Broil
A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.
Loquat
A small citrus fruit that sweetens as it ripens. It is good peeled, stewed with sugar, and served with cream or combined with other fruits.
Lotus Root
A water lily whose root is used as a vegetable. It is crisp when fresh. Sold dried, cut into rounds in Oriental markets.
Low-fat Milk
Milk containing 1 to 2 percent fat.
Lox
Yiddish word derived from the German word lachs for salmon and the name of salt-cured belly of salmon.
Lyonnaise
Lyons-style; with onions and usually butter, white wine, vinegar, and demi-glace.
Soft, rich, odorous, ripened cheese originally made in Belgium.
Line To place layers of edible (cake or bread slices) or inedible (foil or wax paper) ingredients in a pan to provide structure for a dish or to prevent sticking.
Lime
An ovoid citrus fruit (Citrus aurantifolia) with a thin, green skin; smaller than a lemon, it has a juicy, pale green pulp and a very tart flavour.
Linguine
Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.
Linzer Torte
A double hazelnut cookie filled with jam and made famous in Vienna, Austria.
Liqueur
A spirit flavoured with fruit, spices, nuts, herbs, and / or seeds and usually sweetened.
Loin A cut of meat that typically comes from the back of the animal.
London Broil
A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.
Loquat
A small citrus fruit that sweetens as it ripens. It is good peeled, stewed with sugar, and served with cream or combined with other fruits.
Lotus Root
A water lily whose root is used as a vegetable. It is crisp when fresh. Sold dried, cut into rounds in Oriental markets.
Low-fat Milk
Milk containing 1 to 2 percent fat.
Lox
Yiddish word derived from the German word lachs for salmon and the name of salt-cured belly of salmon.
Lyonnaise
Lyons-style; with onions and usually butter, white wine, vinegar, and demi-glace.
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