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L'Empereur is a Canadian champagne wine containing about 14 percent of alcohol. It is dry and sparkling but much inferior to the French wines of similar class.
 Research L'Empereur
La Taupiniere is a French, traditional farmhouse, natural-rind cheese made from un-pasteurised goat's milk.
Research La Taupiniere
La vache qui rit (the laughing cow) is a French processed medium-soft cheese made from cow's milk.
Research La Vache Qui Rit
Laban is an Arab drink consisting of coagulated sour milk.
Research Laban
Labrador tea is a Canadian infusion brewed from an arctic evergreen ericaceous shrub.
Research Labrador Tea
Lachryma Christi is a red or white wine from the bay of Naples in southern Italy.
Research Lachryma Christi
Lady grey is a blended tea flavoured with orange and lemon peel and bergamot oil.
Research Lady Grey
Lager is a form of beer in which the fermentation takes place at a lower temperature than does when producing an ale, and after fermenting the beer is stored at a sub-zero temperature (a process known as lagering, hence the name 'lager') - typically minus one degree - for between fourteen and ninety days, depending upon the quality of the beer being produced. Lager was developed in central Europe during the Middle Ages by monks and spread to the rest of the world, arriving in Britain first at the time of the Industrial Revolution, but not becoming widely popular until the 1960's and in 1986 finally over taking ale as the most popular form of beer consumed.
Research Lager
Laguiole is an ancient French farmhouse hard cheese made from un-pasteurised cow's milk, originally from the Aubrac cow and more recently the Holstein.
Laguiole has been made since at least 400 BC and is similar in appearance and texture to Cheddar.
Research Laguiole
Lairobell is a Scottish, modern, farmhouse vegetarian hard cheese made from un-pasteurised goat's milk on the Orkney Isles.
Research Lairobell
Lajta is a Hungarian traditional farmhouse and co-operative washed-rind semi-soft cheese made from un-pasteurised cow's milk.
Research Lajta
Laksa is a Malaysian dish of Chinese origin consisting of rice noodles served in curry or hot soup.
Research Laksa
In Britain, lamb's fry is a dish of fried lambs testicles or other lamb offal. In New Zealand and Australia the dish is made of lamb's liver.
Research Lamb's Fry
Lamb's wool is a drink made of the juice of apples roasted over spiced ale. It was formerly much drunk on the feast of the apple-gathering in Britain and Ireland.
Research Lamb's Wool
A lambic is a style of Belgian beer brewed with at least 30% unmalted wheat which produces a milky wort and with old hops which are used for their preservative value. Yeast isn't added, instead the beer is brewed open to allow wild yeast spores to enter and ferment the beer.
Research Lambic
In Australia and New Zealand, a lamington is a cube of sponge cake coated in chocolate and dried coconut.
Research Lamington
Lanark Blue is a Scottish, modern, farmhouse, vegetarian blue cheese made from un-pasteurised sheep's milk.
Research Lanark Blue
Lancashire is a British, traditional, farmhouse and creamery hard cheese made from three days' curd of cow's milk. Very few real Lancashire cheese's are made today, most being mass-produced in factories, however Kirkham's Tasty Lancashire - made by Mrs Kirkham - is a real mature Lancashire cheese and won the title of Supreme Champion at the British Cheese Awards in 1995.
Research Lancashire
Lancashire hotpot is a stew of meat, potato and onion resembling Irish Stew.
Research Lancashire Hotpot
Lancaster bomber is a straw-coloured cask ale from the Mitchell brewery in Lancaster.
Research Lancaster Bomber
Landlord is a classic, amber-coloured, premium bitter with a buttery flavour, from Timothy Taylor's brewery in Keighley, Yorkshire. It won the Champion Beer of Britain award in 1994.
Research Landlord
Langres is a French farmhouse and cooperative washed-rind cheese made from un-pasteurised cow's milk. Langres is made in a cone or cylinder shape with a hollow in the top caused by the centre subsiding as a result of the curd being turned only twice during draining. Langres has a strong, pungent flavour that intensifies with age.
Research Langres
Lapin Kulta is a strong Finnish Pilsner brewed by Hartwall.
Research Lapin Kulta
Lapsang Souchong is a Chinese black tea with large leaves which are dried over pine wood fires giving the tea a distinctive tarry flavour.
Research Lapsang Souchong
Lard is the rendered and clarified internal fat from the abdomen of pigs used in cooking and pharmacy.
Research Lard
A lardon is a strip of bacon or pork used to lard meat.
Research Lardon
Larkins best bitter is a full-bodied, fruity bitter from the Larkins Kent brewery.
Research Larkins Best Bitter
Laruns is a French, traditional, farmhouse hard cheese made from un-pasteurised sheep's milk in the Pyrenees. Originally the cheese was made by shepherds in mountain huts, now it is made in the Ossau Valley.
Research Laruns
Lasagne is a form of wide, flat pasta.
Lasagne is an Italian dish comprising layers of lasagne pasta alternated with layers of minced meat in a tomato sauce, covered with bechamel sauce and topped with cheese and then baked.
Research Lasagne
Le Brin is a modern French, creamery, semi-soft vegetarian cheese made from cow's milk in the Savoie region. Le Brin was invented during the 1980's by Framagerie Guilloteau as a milder alternative to traditional French washed-rind cheeses. It is a vegetarian cheese, a rennet is not used in its production, instead ultrafiltration is used to separate the curd from the whey.
Research Le Brin
Le Fium'Orbo is a French, traditional, farmhouse, semi-soft cheese made from un-pasteurised sheep and goat's milk on the island of Corsica.
Research Le Fium'Orbo
Le Fougerus is a French, soft, white cheese made from un-pasteurised cow's milk and covered with bracken for flavouring.
Research Le Fougerus
Le Roule is a modern, French soft cheese made from cow's milk and rolled with herbs and garlic resembling a cheese swiss roll. Le Roule was invented during the mid-1980's by Fromagerie Triballat.
Research Le Roule
Leafield is a British modern, farmhouse, vegetarian hard cheese made from sheep's milk made in Oxfordshire to a 16th century recipe which was revived in the 1980's.
Research Leafield
Lebneh is a ball of fresh curd, rolled in herbs or spices, and served for breakfast in the Lebanon and Israel. Lebneh are called Lebney in Syria, Gibne in the Arab countries of the Middle East and Labaneh in Jordan.
Research Lebneh
A leckerli or lecrelet is a Swiss spiced biscuit.
Research Leckerli
Leerdammer is a Dutch, modern, creamery semi-hard cheese made from cow's milk. Leerdammer is a branded version of Maasdam.
Research Leerdammer
Lemon curd is an English condiment made from a mixture of sugar, butter, eggs and lemon juice. Lemon curd is used as a filling for tartlets and for spreading on bread and butter.
Research Lemon Curd
Leyden, also known as Komijnekaas, is a Dutch, traditional farmhouse natural rind hard cheese made from semi-skimmed cow's milk and flavoured with cumin and coloured with annatto.
Research Leyden
In England the term Light Ale refers to a bottled low-gravity bitter.
Research Light Ale
Limburger is a German (though of Belgian origin), traditional, creamery, washed-rind cheese made from cow's milk. Limburger originated with Trappist monks in Belgium, but during the 19th century was adopted by German cheese makers.
Research Limburger
Lincolnshire Poacher is a British, modern, farmhouse, award-winning hard cheese made from un-pasteurised Friesian cow's milk.
Research Lincolnshire Poacher
Liptauer is a Hungarian, traditional farmhouse and co-operative spiced fresh cheese made from un-pasteurised sheep's or cow's milk.
Research Liptauer
Liptoi is a Hungarian, traditional farmhouse and co-operative fresh cheese resembling a mousse, made from un-pasteurised sheep's milk.
Research Liptoi
A liqueur is a strong sweet alcoholic beverage with a spirit base and flavoured with aromatics.
Research Liqueur
Liquorice is the root or underground stem of the plant Glycyrrhiza glabra. It is usually sold as cylindrical, brown pieces which are sweet to the taste due to a substance called glycyrrhizin it contains.
Research Liquorice
Lite is a North American term applied to thin, low calorie beers.
Research Lite
Little Rydings is a British, modern, farmhouse, soft-white cheese made from un-pasteurised sheep's milk in Avon. It resembles Camembert.
Research Little Rydings
Livarot is a French semi-soft washed-rind cheese made from un-pasteurised cow's milk in Normandy, originally by monks.
Research Livarot
Llanboidy is a Welsh, modern, farmhouse, vegetarian Cheddar-style hard cheese made from cow's milk of the Red Poll breed.
Research Llanboidy
Llangloffan Farmhouse is a Welsh, modern, farmhouse, vegetarian hard cheese made from un-pasteurised cow's milk from the Brown Swiss and Jersey breeds.
Research Llangloffan Farmhouse
Lobster thermidor is a dish of cooked lobster, removed from its shell, mixed with a creamy cheese sauce, and replaced in its shell.
Research Lobster Thermidor
Loch Arthur Farmhouse is a Scottish, modern, farmhouse, organic, vegetarian cheddar-style hard cheese made from un-pasteurised cow's milk.
Research Loch Arthur Farmhouse
Loddiswell Avondale is a British, modern, farmhouse, vegetarian semi-soft cheese made from un-pasteurised goat's milk in Devon.
Research Loddiswell Avondale
London Pride is Fuller's fine, deep-red best bitter beer. It has a rich, dry, malty, hoppy taste.
Research London Pride
Long Island iced tea is a cocktail made from vodka, gin, white rum, tequila, triple sec, ornge juice and cola.
Research Long Island Iced
Luau is a Hawaiian dish of taro leaves usually prepared with coconut cream and octopus or chicken.
Research Luau
Lynesack Porter is a very dark beer, even for a porter with a sweet, malty finish. It is produced by the Butterknowle brewery in Bishop Auckland.
Research Lynesack Porter
Lyonnaise potatoes are boiled potatoes, peeled and sliced thinly after boiling and shallow fried in butter before being mixed with fried onions.
Research Lyonnaise Potatoes
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Food & Drink
