- Glossary
- Letter L
Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
Laab - Thai Minced Meat Salad
Laab is a Thai salad of minced meat, lime juice, chilli and fresh herbs. It originates from the Isan region and is the national dish of Laos as well as a Thai favourite.
View detail
Labneh - Strained Yogurt Cheese
Labneh is a thick creamy yogurt cheese made by straining yogurt through cloth. Served with olive oil, herbs, and pita bread as part of a mezze spread.
View detail
Lahmacun - Turkish flatbread with meat
Lahmacun is a thin crispy flatbread spread with a mixture of minced meat, tomatoes, peppers, and herbs. Often called Turkish pizza, but thinner and without cheese.
View detail
Lamb - tender meat full of flavour
Lamb is meat from a young sheep under one year of age, with a tender texture and mildly sweet flavour. It is prepared by roasting, grilling, or braising, and the most prized cuts are the leg, loin, and chops. Rich in protein, iron, and vitamin B12, it pairs beautifully with rosemary and garlic and is traditionally served at Easter.
View detail
Lancashire Hotpot - lamb stew under potatoes
Lancashire Hotpot is a traditional English dish of lamb and vegetables baked under a layer of sliced potatoes.
View detail
Lángos - beloved Central European street food
Lángos is a traditional Central European food made from yeast dough that is rolled into flat rounds and deep-fried in hot oil. It originates from Hungarian cuisine. Lángos is served warm, typically rubbed with garlic and topped with sour cream and grated cheese. It is a popular street food at markets, fairs, and summer festivals across Central Europe. The dough can be enriched with mashed potato for a softer texture.
View detail
Lasagne, Italian oven-baked classic
Lasagne is an Italian baked dish of layered flat pasta sheets, meat ragù (bolognese), béchamel sauce, and cheese baked in the oven until golden.
View detail
Laskonka - crispy hazelnut meringue treat
Laskonka is a traditional Czech and Slovak confection consisting of two crispy nut meringue discs sandwiched together with a cream filling. The meringue discs are made from whipped egg whites mixed with sugar and ground nuts, usually hazelnuts. Once baked, they are light, crispy, and airy. The filling is typically buttercream, chocolate, or caramel. Laskonky are a popular Christmas cookie and an essential part of festive celebrations in Central Europe.
View detail
Leaf chicory - bitter leafy vegetable
Leaf chicory is a leafy vegetable from the daisy family, cultivated for its mildly bitter leaves. There are many varieties including endive and escarole. The leaves are eaten raw in salads or cooked as a side dish. It is rich in fiber, vitamins A and K, and bitter compounds that aid digestion.
View detail
Leafy greens - nutrient-rich vegetables
Leafy greens is a collective term for vegetables whose leaves are consumed. This includes spinach, lettuce, arugula, Swiss chard, kale, chicory, lamb's lettuce, and many others. Leafy greens are exceptionally rich in vitamins A, C, and K, folic acid, iron, and fiber, while being very low in calories. They are consumed raw in salads or cooked in soups, smoothies, sauces, and as side dishes. Regular consumption supports digestion and overall health.
View detail
Lecho - popular pepper and tomato dish
Lecho is a traditional Central European vegetable dish originating from Hungarian cuisine. It is based on peppers and tomatoes stewed with onions, often supplemented with sausage or eggs. The Hungarian original is called lecsó and is characterised by simple preparation and rich flavour. Lecho is served as a light main course with bread or as a side dish with meat. It is one of the most popular summer dishes as it makes use of fresh seasonal vegetables.
View detail
Leek - mild allium vegetable
Leek is a biennial vegetable from the amaryllis family, closely related to onion and garlic. It has a long white and light green stalk with a distinctive but milder flavor than onion. Leeks are used in soups, gratins, quiche, and as a side dish. They are a source of vitamin K, folate, and manganese. When preparing leeks, the white and light green parts are mainly used, while the dark green leaves are tougher. Leeks are harvested from autumn to spring and tolerate light frosts, making them a popular winter vegetable in European cuisine.
View detailAd
Ad
