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.