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 Glossary
Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.
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 Lait |
| French word for Milk |
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| Lamb fries |
| Lamb testicles |
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| Langouste |
| French word for Lobster or Crawfish |
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| Lard |
| Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor. |
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| Larding |
| Inserting strips of salt pork into meat to add flavor and prevent dryness while roasting, using a larding needle and drawing the strip of salt pork through the meat |
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| Leek |
| A plant from the green onion family with little or no bulb and fairly long broad, mild-flavored green stems. The green stems are used to season or flavor foods |
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| Legumes |
| Dried vegetables such as beans, lentils, and split peas |
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| Lentil |
| A flat edible seed of the pea family generally used in soup |
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| Liqueur |
| A sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruits, flowers, or spices, and are frequently used in baked desserts and dessert sauces. |
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| Lyonnaise |
| To prepare and serve with onions |
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 | | | | Stuffed Leek | | 1. Chop onion finely, grate carrot and stew in in oil until light golden.... | | more |
 | | | | Knives | | Every cook has a large set of knives in the kitchen. What are they for?... | | more |
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