Cooking & Recipes Glossary: L

lactic acid: A bitter-tasting tart acid that’s the preservative in pickled foods.

lactylic stearate: The salt of stearic acid, used as a dough conditioner.

ladle: A long, one-piece, stainless steel tool that has a kind of cup on the end that allows you to transfer or skim liquids easily; as a verb, to use a ladle.

ladyfinger: A delicate sponge cookie that’s also used in various desserts.

latke: A Jewish pancake made from grated potatoes.

lecithin: Phospholipids from animal tissues, plants, and egg yolks.

leek: A vegetable that looks like a very large green onion but has a more delicate taste and aroma.

lentil: A legume often made into a side dish or used in soups.

liquados: A Mexican fruit shake made with milk or water.

liqueur: A flavored strong, sweet, syrupy alcoholic liquor, often served as an after-dinner drink.

loaf pan: A rectangular pan used for baking breads, terrines, and meatloaf.

lox: Salmon cured in brine, giving it a distinctive, slightly salty flavor.

lutein: A deep yellow food coloring from marigolds or egg yolks.