Cooking Glossary

Ladyfinger
A delicate spongecake shaped like a sausage, used for making desserts like Tiramisu and Charlottes.
Larding
Strips of salted pork that are inserted into meat with a special needle, in order to add flavor and moisture to meat.
Liaision
A binding agent used for thickening soups and sauces; usually made up of cream and egg yolks.