Whether you’re working on your school project, crossword, or want to enhance your culinary know-how, here’s a comprehensive list of foods that start with the letter L.
1. Lady Apple
The lovely Lady Apple features bright red or yellow skin and surprises with a nice tart flavor. Rather petite in size but firm, this apple variety commonly shows up in holiday displays and gift baskets.
2. Ladyfinger
Despite its delicate appearance, the ladyfinger is a resilient cookie, often used as a building block in classic desserts such as tiramisu, cakes and trifles. Its spongy texture and ability to absorb flavors make it ideal for stacking up layers of deliciousness.
3. Ladyfish
Gracefully navigating coastal currents, the ladyfish lives up to its name with elegance. While its meat is tender, slightly salty, and soft, it can be bony. Still, it makes for a popular Rava fry or some fantastic fishcakes.
4. Lahana Sarmasi
From Turkish cuisine, lahana sarması is a flavorful dish where cabbage leaves are stuffed with a savory mixture of rice, onions, and spices. Simmered until tender, it embodies hearty comfort food.
5. Lahmacun
Picture an open sandwich – a thin, crispy flatbread topped with a spiced mixture of minced meat, onions, tomatoes, and herbs. Throw some fresh herbs, lemon, sumac, and you’ve got a satisfying Middle Eastern street food favorite.
6. Lakoocha
Native to Southeast Asia, lakoocha is a tropical fruit with a bumpy surface. When ripe, the skin becomes greenish-yellow, while the soft, pulpy flesh is simultaneously sweet, sour, and tangy.
7. Laksa
Asian food lovers will be familiar with laska. This spicy soup combines noodles with tofu, seafood, or meats, all swimming in a coconut milk-based broth flavored with lemongrass, galangal, and chili.
8. Lalanga
With a couple of eggs, some milk, flour, and a bit of shredded cheese, you too can make lalanga. This dough creation, somewhat similar to a thicker crepe, can be a great way to start the day.
9. Lamb
A cornerstone of traditional diets worldwide, just think of the hearty shepherd’s pie of Britain, the aromatic biryanis of India or the flavorful Australian lamb chop. These dishes have one thing in common, wholesomeness.
10. Lambkin Melon
Small, aromatic, and early-maturing, this Spanish variation has a specific sweet, juicy, white flesh. Despite its curious name, “Piel de Sapo,” meaning “skin of a toad,” it earned the prestigious All-America Selections award in 2009.
11. Lambsquarters
Technically a weed, lambsquarters are a group of edible perennial plants. Full of nutrients and fiber, they taste like spinach and can improve salads, dips, and soups. Best of all, they’re often available for free.
12. Lamb’s Lettuce
You might find it as mâche on restaurant menus, especially in places with temperate climate. Also known as cornsalad, because it can grow in corn fields, this small leafy green brings a mild earthy aroma to salads, soups, and sandwiches.
13. Langsat
Seeing langsat in the wild, you might think it’s some sort of giant grape, as the fruit grow in bunches. Once open, you discover a translucent, succulent flesh that is sweet and sour.
14. Lantana berries
Lantana is a medium-sized shrub that produces gorgeous flowers in vibrant red, orange, yellow, pink, and purple. When ripe, these berries are edible and used for jams and jellies. But stay away from unripe lantana berries as they are toxic for humans.
15. Lard
Previously vilified for its high content of saturated fat, lard has found redemption. And what great news! Cooking with lard enhances frying and sautéing, yielding crispy, flavorful results. In baking, it leads to flaky pastries and tender biscuits. But if you’re concerned about potential health issues, here are a few good lard substitutes.
16. Lasagna
We all know pasta is amazing, but stacking it on top of each other? Yes, it makes it even better. Lasagna represents a unique way of enjoying pasta, with tasty meats (or veggies such as spinach), savory sauces and much more gooey cheesy goodness.
17. Lassi
This traditional yogurt-based drink originating from India is made by blending yogurt with water and spices. Known for having a cooling effect, it’s served alongside meals or as a standalone refreshment, particularly in hot weather.
18. Latke
These crispy potato pancakes are synonymous with Hanukkah and bring a sizzle of joy to the holiday season. Grated potatoes, onions, eggs, and a sprinkle of flour come together in a hot fry for a golden treat.
19. Latte
Feeling the afternoon slump? A small latte can save the day. Steamed milk over a shot of espresso, and you’re good to go. It’s not particularly strong and often comes with a nice design on top.
20. Lava cake
Also known as molten chocolate cake, this rich dessert oozes when sliced. Typically made with dense chocolate cake batter, it’s a decadent treat often paired with warm ice cream or whipped cream.
21. Lavash
Unlike most breads, lavash comes out as a long, thin, and pliable flatbread. Its soft texture makes it perfect for wrapping around savory fillings, dipping into sauces, or simply alongside meals.
22. Lavender
This fragrant herb is known for its calming aroma and beautiful purple flowers. Used in aromatherapy, culinary dishes, and skincare, it adds a delicate floral flavor to teas, desserts, and enhances the therapeutic benefits of essential oils.
23. Lawyer’s Wig Mushrooms
This mushroom has an elongated white cap that later turns bell-shaped and black as it matures, hence the name. Used in soups, stews, and sautés, it must be cooked shortly after harvest to prevent deterioration into an inky liquid.
24. Leche Flan
A version of crème caramel, leche flan is a highly popular dessert in the Philippines. Cooking the caramelized sugar, eggs and condensed milk in a water bath gives it that characteristic light, creamy texture.
25. Leeks
From the same family as onions and garlic, leeks deliver a similar taste but milder. Rich in vitamins A, C, and K, along with minerals like folate and manganese, they provide both flavor and nutritional benefits.
26. Lekvar
Commonly used as filling for pastries, cookies, and cakes, lekvar is a thick, sweet spread made from cooked and puréed fruits. Can be made with an assortment of fruits, but apple and plum are the most popular.
27. Lemon
There’s more to lemons than simply making lemonade. From cleaning solutions to natural beauty remedies, lemons offer a plethora of practical applications. In cooking, lemons are used in a myriad of dishes from cakes, cookies, vinaigrettes, pies, stews, soups and sauces.
28. Lemon Butter Sauce
With just a handful of ingredients and minimal time, you can craft an amazing sauce to elevate seafood, chicken, pasta, or cooked vegetables. Combine butter, lemon juice, garlic, and herbs for a tangy flavor boost.
29. Lemon Cucumber
Having the shape of an apple, the same bright yellow skin of lemons and a mild, slightly sweet taste of cucumber, this is one unusual vegetable. Generally grown to add a refreshing crunch to salads, sandwiches and appetizers.
30. Lemon Pie/Tart
The lemon pie has it all – beautiful colors, enticing aroma and awesome composition. The zesty tanginess of fresh lemon juice awakens the palate, while the creamy sweetness of the filling and flaky crust provide a satisfying contrast.
31. Lemonade
Lemonade-like drinks, combining water, honey, and lemon juice, have been enjoyed for centuries. Lemonade stands also have a rich history, with children setting up makeshift stands as far back as the late 19th century in the United States.
32. Lemongrass
In fact, lemongrass is classified as a type of grass. Besides its prevalence in Asian cuisine, it’s used in herbal teas, aromatherapy, and as a natural insect repellent due to its potent scent.
33. Lentils
Going beyond the usual soup and stew recipes, lentils can be turned into flour for gluten-free baking, or into a paste acting as base for vegan burgers or meatballs. Sweet dishes such as lentil halwa and pudding are also a thing.
34. Lettuce
Each type of lettuce has its own texture and flavor profile. Iceberg lettuce, mild and crunchy, makes great sandwiches; slightly bitter romain is used for salads, while sweet and buttery butterhead is ideal for delicate wraps.
35. Li jujube
The Chinese date has long been linked with traditional medicine, in particular boosting immunity and aiding digestion. In cooking and baking, it adds sweetness and depth to desserts, sauces, and marinades.
36. Licorice
The taste of licorice is unmistakable – distinctively sweet and slightly tangy, reminiscent of anise or fennel. The plant root is processed into candy, teas, and herbal remedies prescribed to soothe sore throats, aid digestion, and promote overall well-being.
37. Liederkranz
American style cheese developed in the late 19th century by Swiss immigrant Emil Frey (who also created Velveeta). After a hiatus of 25 years, this bold and tangy cheese, with a pungent aroma was revived in 2010.
38. Lilly Pilly
Lilly pilly trees or shrubs bear small, round, tart fruits resembling berries. Though edible and occasionally used in jams, they’re primarily prized for having ornamental value.
39. Lok Lok
This Malaysian street food combines a hot pot experience with skewered and grilled meats, seafood, and vegetables. Mix and match with different dipping sauces, such as peanut, chili, or sweet soy sauce.
40. Lima Beans
The name “Lima bean” is believed to have originated from the capital city of Peru, Lima, where the beans were first discovered by European explorers in the 16th century. A nutrient-dense food that can even be ground into flour.
41. Limau Bali
Or pomelo, is the largest citrus fruit, with thick, yellow or greenish-yellow peel and sweet, juicy flesh that ranges from pale yellow to pink or red. The taste is a combination of grapefruit and orange, with floral undertones.
42. Limburger
It can take several months for the limburger to develop its characteristic pungent aroma – earthy, musty, reminiscent of barnyards. Pair it with dark bread, such as rye or pumpernickel, onions, mustard, pickles and a glass of dark beer.
43. Lime
The “zesty” member of the citrus family, with its bright acidity and aromatic kick. Among the several varieties, including Persian, key lime, finger lime, kaffir takes the crown for the most intensely sour and bitter of them all.
44. Limeade
Like lemonade, but with limes. A popular beverage in the United States, particularly during the summer months when it’s served as a refreshing drink at picnics, barbecues, and outdoor gatherings.
45. Limequats
Limequats flourish in warm, subtropical climates, often found in Florida, California, and other parts of the southern United States. Small and round, they marry the tartness of limes with the sweetness and slight bitterness of kumquats.
46. Limestone Lettuce
Or “butterhead”, referring to the soft, buttery texture of the leaves and the slightly sweet taste. Its large, cup-shaped leaves make it ideal for creating lettuce wraps filled with savory ingredients: chicken salad, tuna salad, or Asian-inspired fillings.
47. Limoncello
Visiting Italy, particularly the southern regions, you’ll encounter many touristy shops displaying variously shaped bottles of limoncello. This traditional Italian liqueur is bright yellow and strongly citrusy.
48. Limpa
Between bread and Christmas cake, there’s impa. The dough is mixed with molasses, spices such as anise, fennel, and orange zest, to give a sweet and fragrant aroma. Toppings may include butter, cured meats and pickled herring, or jams.
49. Lingcod
Not actually a member of the cod family, but having a firm and mild meat which lends itself well to grilling. As a suggestion, brush the fillets with a simple marinade containing olive oil, minced garlic, lemon juice, zest and chopped fresh herbs.
50. Linguica
Spicy foods make life exciting, and this Portuguese sausage definitely delivers! Linguica incorporates many of the spirited spices: garlic, onion, paprika, chili peppers, to make each bite most stimulating.
51. Linguine
Linguine, or “little tongues” in Italian, is characterized by its long, flat, narrow shape which allows it to hold sauces well. Traditional combinations include seafood or creamy sauces, like in carbonara, puttanesca or shrimp linguine.
52. Lionfish
You’re more likely to see one in a fish tank than a plate, but recent conservation efforts are trying to put this invasive species on the menu. Fancy some lionfish tacos or a bit of lionfish curry? It’s for Mother Nature.
53. Liqueur
Flavored alcoholic beverage, perfect for cocktails or sipping. With so many flavors, there’s a liqueur for every palate – just remember, moderation is key, unless you’re making a Long Island Iced Tea!
54. Littleneck
A budget-friendly option for enjoying delicious clam dishes without compromising on flavor or quality. Try linguine with clam sauce, made into chowder or steamed in a basic broth of garlic, white wine, and herbs.
55. Liver
While some enjoy the rich and earthy flavor of liver, others may find it too strong. It can be prepared in various ways, including frying, grilling, sautéing, or incorporating into dishes like pâtés, terrines, and stews.
56. Liverwurst
A commonplace on charcuterie boards, liverwurst blends pork liver, meat, fat, and spices. Surprisingly, it contains more pork meat than liver, and has a high iron content, which is essential for maintaining healthy blood and energy levels.
57. Loaf
In culinary terms, a loaf refers to a dish made by combining various ingredients into a cohesive mixture, then cooking it. So, a loaf of bread is made by mixing flour, water, yeast. Meatloaf is ground meat, breadcrumbs, eggs, and seasonings.
58. Lobscouse
This traditional sailor’s dish consists of diced meat, potatoes, onions, and sometimes vegetables, stewed together in a hearty broth. It was a staple aboard British and European naval ships, providing sustenance to sailors during long voyages.
59. Lobster
Hailed as the king of crustaceans, lobster is treasured for its sweet, succulent meat and it’s one of the most expensive seafood out there. It’s commonly boiled or steamed and served with drawn butter, but it also shines in dishes like lobster bisque, rolls, and pasta.
60. Lobster Mushroom
Neither lobster nor mushroom, the lobster mushroom is a fungus that parasitizes other mushrooms, altering their appearance and flavor. With a reddish-orange exterior reminiscent of cooked lobster and a delicate, seafood-like taste, it’s favored in vegetarian and gourmet dishes.
61. Loco Moco
There’s nothing about this dish that screams sunny beaches and surfing waves, but apparently white rice topped with a hamburger patty, a fried egg, and brown gravy is extremely popular in Hawaii.
62. Lodi Apples
Lodi apples are an early-season variety known for their tart flavor and crisp texture. They’re often used for cooking, especially in pies, sauces, and jams, due to their ability to hold their shape and flavor when cooked.
63. Loganberries
Crossing raspberries and blackberries, you get loganberries. Dark red and with a sweet-tart flavor, they’re ideal for preserves and pastry fillings. They were somewhat accidentally developed in the late 19th century by James Harvey Logan.
64. Loin
The tender and flavorful meat from the back of an animal, particularly beef, pork, or lamb. These include some of the best cuts – tenderloin, sirloin, and loin chops, which are selected for their succulence and rich flavor.
65. Lollipop
Basically sugar on a stick, colorful and fun, lollipops are a timeless treat enjoyed by kids and adults alike. With endless flavors and designs, they bring a pop of sweetness and a nostalgic taste.
66. Long Island (drink)
From name alone, you might naively assume it’s an innocent drink. But the Long Island actually packs a punch with a potent mix of vodka, tequila, rum, gin, and triple sec, topped with cola and sour mix. (And no ice tea.)
67. Long Squash
Going by many different names such as bottle gourd, calabash, or birdhouse gourd, the long squash is a vine vegetable cultivated for its elongated, cylindrical fruit. Common in Asian and Indian cuisine, it can also be fashioned into a unique musical instrument.
68. Longan
Do not be afraid if you encounter the “dragon eye” out in the wild. This tropical fruit encased in a thin, brown shell has a translucent flesh, sweet and juicy, with a floral aroma akin to lychee.
69. Loquat
If you’re aiming for your daily dose of vitamins, potassium, and fiber, consider the loquat. This small, yellow-orange fruit with a taste similar to apricots and citrus serves as a refreshing and nutritious snack.
70. Lotus Root
The edible rhizome of the lotus plant, crunchy, mild and slightly sweet. Interestingly, its unique appearance with symmetrical holes symbolizes harmony and balance in traditional Chinese culture.
71. Lovage
This perennial herb with a distinct celery-like flavor and aroma is used in cooking, aromatic garnishing and tea making. Beyond its culinary uses, lovage has been valued for its medicinal properties, with historical uses including digestive aid and even as an aphrodisiac.
72. Lox
Once a preservation method for salmon, lox originated from Scandinavian fishermen who salted and cured fish. Today, briny, smoky salmon is a staple in decadent bagels and sumptuous breakfasts.
73. Lulo fruit
Tropical fruit that tastes like citrus and pineapple, with subtle hints of kiwi. In Colombia, lulo is celebrated in a popular beverage called “lulada”, made by blending lulo pulp with water, sugar, and sometimes lime juice.
74. Lumpia
Believed to have originated from Chinese spring rolls, lumpia has evolved into a staple of Filipino cuisine. These “wrappers” are filled with ingredients like minced meat, vegetables, and sometimes shrimp or tofu, then fried until crispy,
75. Lupin Beans
Not only rich in protein and fiber but also low in fat, these are a nutritious addition to any diet. They’re commonly used as a gluten-free alternative in baking and cooking, particularly for bread and pasta recipes.
76. Lutefisk
This Norwegian delicacy involves dried whitefish soaked in a lye solution for several days, during which it becomes gelatinous and mildly salty. After reversing the process, it’s cooked and served with potatoes, green beans, and bacon. It’s definitely an acquired taste.
77. Lychee
Juicy and sweet, lychee delights with its floral aroma and high vitamin C content. Whether enjoyed fresh or incorporated into desserts and beverages, it’s a tropical fruit with a unique appearance and flavor.
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