Kōji: mold-fermented starter used in Japanese cuisine Kōji Kōji is a mold-inoculated grain used to make sake, miso, soy sauce and other Japanese fermented foods; it supplies enzymes that convert starches and proteins into sugars and amino…
Koji: mold for fermentation, Japanese name, and historical eras Koji Koji (kōji) primarily denotes the mold Aspergillus oryzae used in traditional East Asian fermentations; it is also a Japanese given name and the name of two historical Japanese era…
Konjac (Amorphophallus konjac): plant, food and glucomannan Konjac Konjac is a perennial Asian plant (Amorphophallus konjac) whose corm yields glucomannan, a soluble fiber used to make konnyaku, shirataki noodles, dietary fiber supplements and ind…
Kool-Aid Kool-Aid is a popular American brand of flavored powdered drink mix, known for its wide range of fruit flavors, mascot the Kool-Aid Man, and use as a low-cost, noncarbonated bevera…
Korean food: ingredients, history, regional varieties, and dining customs Korean food An overview of Korean cuisine: core ingredients and techniques, meal structure and etiquette, regional and historical influences, notable dishes, and its global spread.
Kwashiorkor: severe protein malnutrition affecting young children Kwashiorkor Kwashiorkor is a form of severe malnutrition caused primarily by inadequate dietary protein, leading to edema, growth failure, liver changes and increased infection risk, most ofte…
Laffy Taffy Chewy, fruit-flavored taffy candy known for its soft texture and joke-wrapped packaging; sold under the Willy Wonka brand and commonly found in many fruit flavors.
Lager: cool-conditioned, bottom-fermented beer and its varieties Lager Lager is a major beer category fermented with bottom-fermenting yeast at cool temperatures and conditioned for clarity and smoothness. Includes classic styles, production steps, hi…
Laksa: Southeast Asian spicy noodle soup and its regional varieties Laksa Laksa is a family of spicy Southeast Asian noodle soups from Peranakan cuisine, notable for coconut or tamarind broths and many regional variants such as curry laksa and assam laks…
Lamian: Chinese Hand‑Pulled Noodles Lamian Lamian (拉面) are Chinese hand‑pulled wheat noodles made by repeatedly stretching and folding dough. This article covers technique, dough, regional varieties, history, serving styles…
Landjäger: a traditional smoked, semi-dried sausage from Central Europe Landjäger Landjäger is a smoked, semi-dried sausage from southern Germany, Austria and Switzerland. Durable and energy-dense, it is a classic snack for travel, hiking and outdoor use.
Lapin Kulta Lapin Kulta is a well-known Finnish lager brand owned by Hartwall, originally brewed in Tornio and moved to Lahti in 2010. It is marketed for its clean taste and imagery of Lapland…
Lard Rendered pig fat used in cooking and baking; overview of production, types (leaf vs. common), culinary uses, history, storage, and comparisons with butter, tallow, and vegetable sh…
Lasagna: composition, history, preparation and variations Lasagna Lasagna is a layered Italian pasta dish of broad flat sheets baked with sauces, cheeses, meats or vegetables. Its forms vary regionally and include meat ragù, béchamel, vegetarian…
Latte (caffè latte): a milky espresso-based coffee drink Latte A latte is an espresso-based coffee drink combined with steamed milk and a thin layer of foam. Common in cafés worldwide, it has many variations such as iced, flavored, and latte m…
Leavening agent A leavening agent is a substance or technique that produces gas in doughs and batters, creating a lighter texture in breads, cakes and pastries. Types include biological, chemical,…
Lemon meringue pie A classic dessert of lemon curd filling in a baked pastry crust topped with light, browned meringue; known for its tangy-sweet balance and variations in crust, curd and meringue st…
Lemonade: definition, types, recipes, cultural uses, and variations Lemonade Lemonade is a beverage of lemon juice, water and sweetener. This article explains cloudy and clear styles, common recipes, regional names, variants like pink or sparkling lemonade,…
Lentil Soup: ingredients, regional varieties, history and nutrition Lentil soup Overview of lentil soup: common ingredients and variations, cultural history, preparation methods, nutritional value and serving suggestions from the Middle East to global cuisine.
Limburger cheese: origin, characteristics, culinary uses and notable facts Limburger cheese Limburger is a washed‑rind cow’s‑milk cheese from the historic Duchy of Limburg, famed for its pungent aroma, soft texture, and cultural role in cuisine and unexpected public‑healt…
Lime (fruit): varieties, uses, history, and characteristics Lime Lime is a green citrus fruit used worldwide for cooking, beverages, oils and cleaning. This article covers major varieties, history, culinary and industrial uses, cultivation, nutr…
Linguine — narrow flat Italian pasta and culinary uses Linguine Linguine are a narrow, flat ribbon pasta from Italy. Wider than spaghetti but slimmer than fettuccine, they pair well with seafood, pesto and light sauces; the name means "little t…
Liqueur A liqueur is a sweet, flavored alcoholic beverage made by infusing spirits with fruits, herbs, spices or cream; used as a sipper, in cocktails, and in cooking.
Liquor (Distilled Spirits): Overview, Production, Types and Regulation Liquor Liquor or distilled spirits are high‑alcohol beverages made by distilling fermented mash. This article explains production, common types, history, uses, and how spirits differ from…
Liquorice (licorice): plant, flavouring, uses and safety Liquorice Liquorice (Glycyrrhiza glabra) is a perennial legume whose sweet root is used as a flavouring, traditional medicine and confectionery ingredient. Learn about its botany, chemistry,…
List of egg dishes An organized overview of notable egg dishes worldwide, grouped by preparation method with examples, culinary uses, history, and important distinctions for cooks and diners.
Foods Named After People: Origins, Examples and Cultural Significance List of foods named after people Survey of culinary eponyms: why dishes are named for people, notable examples (Sandwich, Caesar salad, Pavlova, Sachertorte, Beef Wellington, Margherita) and patterns behind these…
List of fruits (common culinary usage) List of fruits An accessible overview of fruits as the term is used in everyday language: definition, features, history, culinary uses, and a representative catalog with links to individual entri…
List of soups: types, examples, history and culinary uses List of soups A concise guide to soups: definition, major categories (broth, potage, bisque, chowder), notable examples from world cuisines, preparation notes and culinary distinctions.
List of vegetables: overview, classification, and notable distinctions List of vegetables An accessible overview of vegetables: definitions, common categories and examples, history of cultivation, culinary uses, nutritional importance, and distinctions like botanical vs…
Livarot: Normandy washed‑rind cow’s‑milk cheese Livarot cheese Livarot is a traditional washed‑rind cow’s‑milk cheese from the village of Livarot in Normandy, known for its pungent aroma, orange rind bound with bands, and rich, creamy interior…
Lollipop: history, varieties, production and cultural uses Lollipop A lollipop is a hard candy mounted on a stick. This article covers its composition, common flavors and shapes, historical development, cultural uses, health and safety issues, and…
Lucky Charms cereal Lucky Charms Lucky Charms is a breakfast cereal introduced in 1964 by General Mills, known for its toasted oat pieces combined with brightly colored marshmallow shapes and a long-running mascot…
Lúcuma: Andean fruit used in desserts, flavoring, and traditional cuisine Lúcuma Lúcuma (Pouteria lucuma) is a starchy, sweet fruit from the Andean valleys, long valued in Peruvian and Chilean cuisine. Used fresh, powdered, and widely as an ice cream flavor, it…
Lunch: the mid-day meal Lunch Overview of lunch as the typical mid-day meal: definitions, common formats, cultural variations, history, social role, typical foods and practical tips for packing or buying midday…
Lunchbox: portable containers for carrying meals Lunchbox A lunchbox is a portable container used to carry food and drinks. This article covers types, materials, history, cultural significance, common uses, and care of lunchboxes.
Lychee (Litchi chinensis): description, cultivation, and uses Lychee Lychee is a tropical fruit (Litchi chinensis) prized for its sweet translucent aril. Grown in warm, humid regions, it is eaten fresh, canned, frozen or used in desserts, beverages…
M&Ms (chocolate-coated candy pieces) M&Ms Small, colorful, sugar-coated chocolate candies distinguished by a printed “m.” Varieties include plain, peanut, almond and flavored editions; used widely in confectionery, baking…
Macadamia nut: origin, characteristics, cultivation and uses Macadamia nut A concise overview of the macadamia nut, covering its botanical background, physical traits, cultivation history, culinary uses, nutrition, toxicity to dogs, and practical notes fo…
Macaroni Short, hollow pasta made from wheat flour or semolina, shaped as small straight or curved tubes (elbow), used worldwide in casseroles, salads, soups and cheese dishes like macaroni…
Main course (principal dish) Main course The main course is the primary, usually largest dish in a multi-course meal. It often centers on a protein or composed vegetarian dish, follows starters or soup, and may be called…
Maki Maki primarily denotes Japanese rolled sushi (makizushi); it is also a Japanese given name and surname and appears as a morpheme and vernacular term in other languages and contexts…
Malt: Sprouted Cereal Grain Used in Brewing, Distilling and Food Malt Malt is a cereal grain that has been sprouted and dried to convert starches into sugars. It provides fermentable sugars, enzymes and flavors used in beer, whisky, baking and other…
Malt shop (American soda shop) Malt shop A malt shop is a classic American soda fountain or soda shop known for milkshakes, malts, ice cream sodas and counter service — a teen hangout and cultural icon from the mid‑20th c…
Mämmi — traditional Finnish rye pudding Mämmi Mämmi is a dark, dense Finnish pudding made from rye flour and malt, traditionally eaten at Easter and served chilled with cream and sugar; it has a distinct malty, slightly sweet…
Mandu (Korean dumpling): origins, ingredients, varieties and uses Mandu (dumpling) Mandu are Korean dumplings with a thin flour wrapper and savory filling. This article covers their history, typical ingredients, regional varieties, cooking methods, cultural role…
Mango: tropical fruit—botany, varieties, cultivation and uses Mango Overview of the mango: its origins in South Asia, botanical features, major varieties, cultivation and harvest, culinary uses, cultural importance and notable facts.
Manna: biblical food and cultural symbol Manna Manna is the miraculous food described in the Hebrew Bible that sustained the Israelites in the desert. The term also denotes natural exudates and a broader cultural metaphor for u…
