Cooking Glossary
L
Larding -- Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy.
Leavener -- An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Line -- To place layers in a pan to provide structure for a dish or to prevent sticking.
Loin -- A cut of meat that typically comes from the back of the animal.
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