Here are the definitions for the letter "l"

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Lagniappe

Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an unexpected something extra. It could be an additional doughnut (as in baker's dozen), a free one for the road drink, an unanticipated tip for someone who provides a special service or possible a complimentary dessert for a regular customer.

Lahma Bi Ajeen

Arabic pizza

Lahmacun

Lahmajun or Turkish pizzas

Lahvosh

A round, thin, crisp bread that's also known as Armenian cracker bread. It comes in a soft version, as well as in various sizes, ranging from about 6 to 14 inches in diameter. It's the bread used to make the popular Aram Sandwich.

Lait

French for milk, such as in Cafe Au Lait, which is coffee with milk.

Lait

The French term for milk.

Lake Herring

One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon. Also called "cisco" and "chub."

Lamb

A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in steam, chops and roasts. Lamb variety meats can also be purchased.

Lamb

A sheep under 1 year old. "Baby lamb" in slaughtered at between 6 to 8 weeks of age, "spring lamb" at 3 to 5 months, "regular lamb" at under one year. Lamb over 1 year old is "mutton" and is less tender and has a stronger flavor than lamb.

Lamb

destined for the market is first divided into large primal or wholesale cuts that are then cut into individual retail cuts. Some cuts may not be commonly available and can be purchased from a butcher.

Meat from the shoulder, which is flavorful and moderately fatty, yields chops, cubes of stewing and kebab meat, and ground lamb, as well as rolled boneless roasts.

The rib section, with its rich, tender meat, yields lamb chops for sauteing, broiling, or grilling, as well as the whole rib roast known as rack of lamb. The fatty, flavorful meat from the breast, with its many tiny rib bones, is cooked whole by braising or roasting; it is also cut up and braised as lamb riblets or is boned and ground.

The whole rib roast known as rack of lamb consists of very tender, uncut lamb chops. Most racks have seven ribs. Larger or smaller racks can be ordered from a butcher.

Very tender loin meat is the source of tenderloin and loin chops for broiling, grilling, or sauteing, as well as whole roasts.

The saddle contains the sirloin, which is roasted whole or cut into chops or steaks for grilling, broiling, or sauteing.

Firm, flavorful leg meat is roasted whole or boned, or cut into boneless cubes for kebabs or stew.

The small, lean foreshank is usually braised as an individual-serving cut. The hindshank is cut into thick crosswise slices for braising or into boneless stew meat.

Meat from the neck section and flank, rich in flavor but tough, is most commonly sold ground.

Lamb bones can be used to prepare lamb stock, a richly flavored liquid made by simmering the bones in water with onions and other vegetables, and herbs.

Lamb Shank with Roasted Bonaito, Articho

lamb shanks are braised in red wine and aromatics until very tender and served with an olive crostada

Lambert cherry

A sweet cherry variety that's large, round and a deep ruby red. The flesh is sweet, firm and meaty. A superior cherry for out-of-hand eating as well as cooking.

Lambrusco

An Italian wine that comes in three versions-red, white and rose. The style best known by Americans is the pale red, semisweet, slightly effervescent Lambrusco. All three variations are made in both semisweet and dry styles, the latter being preferred in Italy. Lambrusco wines are not known for their aging capabilities and should be drunk young.

Lamprey

any of a group of eellike water animals with a funnel-shaped, jawless, sucking mouth; also called lamper eel.

Lamprey

Varieties of this long (about 21 inches), Eel-shaped fish are found in both fresh and marine waters. it has a delicately flavored but extremely fatty flesh, which makes it indigestible for many people. Lamprey can be cooked whole (if small to medium) or in pieces. It's usually braised in wine, but is suitable for other manners of cooking such as baking or sauteing.