Langouste: (French) Crayfish.
Langue de Chat: (French) Flat, finger-shaped, crisp biscuit or cookie served with cold desserts.
Lard: Natural or refined pork fat.
Larding: Preparation method that threads strips of fat through lean meat, using a special needle. Prevents the meat drying-out during roasting.
Lasagna: (Italian) Wide ribbon noodles, sometimes colored green. Casserole-like dish prepared with lasagna noodles, meat, cheeses and vegetables, then baked.
Leaven: Substances such as yeast, which causes dough or batter to rise.
Legumes: (French) 1. Vegetables. 2. Plants with seed pods, such as peas and beans. Seeds of a legume are most often soaked and used in soups, stews and baked dishes.
Lily Buds: (Chinese) Also known as tiger lily buds or golden needles. Dried day lily buds that are nutritious and sweet.
Lyonnaise: (French) In the Lyons style, traditionally with onions.