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Cooking terms - Letter L

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Laban			Laban: sour milk drink, similar taste to yogurt and used in cooking as a substitute for milk.
			Labenah: thick and spiced creamy cheese used as a dip.
			Lactic acid: act as an acidity regulator in many foods.
Labenah			Lager: English term used to describe bottom-fermented beers of Dutch, German and Czech styles.
			Lahmacun: or Lahmajun. Turkish pizzas.
			Lard: animal fat made of rendering the fat portions of the pig.
Lahmacun			Larding needle: usable to lard pieces of meat by threading fat through a roast.
			Lardon: piece of bacon taken from the purified fat of a pig.
			Laulau: any kind of meat wrapped in ti leaves and cooked in an imu.
Larde Needle			Ladles: long-handled utensils with deep bowls very useful for serving soups or for transferring soups to a food processor.
			Ladyfinger: finger-shaped cookie made from a delicate sponge cake batter used as an accompaniment of some desserts.
			Lasagna Pans: deep and heavy pans for baking lasagna or roasting meats.
Lentils			Lavash: thin and soft Armenian flat bread.
			Leeks: from onion family with a sweeter flavor, commonly it is used in Chinese cuisine.
			Lemon curd: creamy mixture of lemon juice, butter, sugar, and egg yolks. It is more used on pastry.
Lingcod			Ladotyri: light yellow and hard cheese dotted with small holes made from mixing lamb and goat milk.
			Lentils: small and dried legumes with an earthy flavor when cooked.
			Louiza: similar to lemon grass, but it is used in lemon sauces and beverages.
Lychee Nut			Lima beans: beans in shape of kidney, it has a mild flavor and soft texture.
			Lychee nut: sun-dried litchis with brown shells and the meat is similar to a raisin.
			Lingcod: saltwater fish with lean, white flesh and a mild flavor.
			Linguica: a kind of a chourico sausage added with a garlicky flavor.