lard
Rendered pork fat used for pastry and frying. Also, to insert small strips of fatback into naturally lean meats before roasting or braising. The process is done using a larding needle.

legume
The seeds of certain plants, including beans and peas, which are eaten for their earthy flavors and high nutritional value. Also, the French word for vegetable.

littleneck
Small, hard-shell clams often eaten raw on the half shell; smaller than a cherrystone clam.

low-fat milk
Milk containing less than 2 percent fat.

lox
Salt-cured salmon.

lozenge cut
A knife cut in which foods are cut into small diamond shapes.