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.

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Lemon - the king of citrus

The lemon is one of the most versatile citrus fruits in cooking. Its juice, zest, and pulp find use in countless dishes. It originates from Southeast Asia and reached Europe through Arab traders. It is a rich source of vitamin C and citric acid. In cooking, it seasons salads, marinates fish, and enhances desserts and beverages. Lemon zest contains essential oils with intense aroma.

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Lemon curd - classic British citrus spread

Lemon curd is a thick citrus spread originating from British cuisine. It is made from fresh lemon juice, zest, sugar, eggs, and butter, cooked together in a double boiler while stirring continuously until the mixture thickens. The result is a smooth, glossy cream with an intense lemon flavor and silky buttery texture. Traditionally served on scones, toast, or used as a filling for tarts, cakes, and crepes. Homemade lemon curd is far superior to store-bought versions.

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Lemon pepper - fresh seasoning

Lemon pepper is a seasoning blend combining ground black pepper with lemon zest and other ingredients such as salt and garlic. Created as a practical alternative to adding pepper and lemon separately. Its fresh, slightly spicy flavor pairs with fish, poultry, salads, and grilled dishes. Popular in American and Mediterranean cuisine. Easily made at home.

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Lemonade, a refreshing lemon drink

Lemonade is a non-alcoholic drink whose classic recipe consists of lemon juice, water, and sugar. It is documented as far back as medieval Egypt and Italy, where a drink called qatarmizat appears in 12th-century records. Over the centuries many regional versions have developed: French citronnade with elderflower, Italian limonata, American lemonade (still or sparkling), pink lemonade with cranberries or raspberries, Mexican agua de limón with limes, and the Central European style of sweet syrup diluted with sparkling water. Homemade lemonade is also the base of many cocktails, Tom Collins, Whiskey Sour, Hugo, and others. The keys to a good lemonade are quality citrus, a balanced sweet-sour ratio, and being well chilled.

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Lemongrass - exotic herb

Lemongrass is a tropical herb with an intense citrus fragrance, indispensable in Southeast Asian cuisine. It originates from India and Southeast Asia. Its fresh lemony aroma adds a refreshing note without the acidity of lemon. Used primarily in Thai, Vietnamese, and Indonesian cuisine for soups, curries, and salads. The lower part of the stalk is used when cooking.

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Lentil - nutritious legume

Lentil is an annual legume from the bean family, cultivated for over 8,000 years. It is among the oldest cultivated crops in the world. There are many varieties including green, brown, red, and black lentils, differing in flavor and cooking time. Lentils are an excellent source of plant protein, fiber, iron, and folic acid.

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Lime - refreshing citrus fruit

Lime je malý zelený citrusový plod s výrazně kyselou a osvěžující chutí. Na rozdíl od citronů mají limety tenčí slupku, zelenější barvu a specifickou vůni s květinovými tóny. V kuchyni se používají jak šťáva, tak kůra v nápojích, koktejlech, zálivkách, marinádách a dezertech. Limeta je nezbytnou součástí mexické, thajské a indické kuchyně. Šťáva z limety se používá k ochucení guacamole, ceviche, pad thai a mojit. Limeta je bohatým zdrojem vitamínu C.

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Lingonberry - Nordic berries

Lingonberry is a small red berry fruit with a distinctly tart and slightly bitter taste, growing on low bushes in Nordic forests. It is rich in vitamin C, antioxidants, and proanthocyanidins. Used for making jams, meat sauces, compotes, and in baking.

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Liqueur - sweet flavored spirit

Liqueur is a sweet alcoholic beverage made by macerating or distilling fruits, herbs, spices, or nuts in spirits with added sugar. The alcohol content typically ranges from 15 to 55 %. Liqueurs are classified by their base ingredient into fruit, herbal, cream, nut, and coffee varieties. In cooking, they are used in desserts, creams, glazes, and cocktails. Some of the most famous liqueurs include Cointreau, Amaretto, Baileys, and Kahlua.

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Liquid smoke - smoky flavor in a bottle

Liquid smoke is a concentrated liquid condiment made by condensing real wood smoke. It is used to add a smoky flavor to dishes without traditional smoking. Popular in American cuisine for preparing BBQ sauces, marinades, chili con carne, and other dishes. It is made from various woods such as hickory, mesquite, or apple, each providing a different smoke profile.

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Liquorice - sweet root with ancient tradition

Liquorice is a perennial herb from the legume family whose root contains glycyrrhizin, a compound up to fifty times sweeter than sugar. In cooking, liquorice root is used to make sweets, confections, syrups, and teas. It has a characteristic sweet taste with an anise-like undertone. Liquorice has been traditionally used in herbal medicine for its anti-inflammatory and soothing effects on the digestive system. In Europe, it is best known as an ingredient in black sweets and pastilles.

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Lobster - luxury delicacy

Lobster is a large marine crustacean considered one of the most luxurious ingredients in world gastronomy. It has powerful clawed limbs and a hard shell concealing delicate white meat with a sweet flavour. Lobsters live on rocky seabeds in the cold waters of the Atlantic. The most prized species are the American lobster from the New England coast and the European lobster. Lobster is prepared by boiling, grilling, or baking and served with butter sauces, lemon, or as the base for bisque soup.

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