1
Algerian
A North African cuisine of couscous, stews, and grilled meats, drawing on Berber, Arab, Ottoman, and French roots across the country's varied climates.
Below are cuisines that contain the letter L anywhere in the name. Each of the 22 cuisines below opens to a full profile.
List of Cuisines That Contain L
2
American Soul Food
The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.
3
Australian (Modern Australian)
A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.
4
Bengali
A rice-and-fish cuisine of the Ganges delta, balancing pungent mustard oil, panch phoron spice mix, and an unmatched repertoire of milk sweets.
5
Brazilian
A continental cuisine of feijoada bean stew, churrasco grills, and Bahian palm-oil curries, woven from indigenous, Portuguese, and African strands.
6
Caribbean (general)
A pan-island cuisine where African, Indigenous Taino, Indian, Chinese, and European traditions met in the sugar islands and produced rice-and-pea staples, jerk grilling, and rum culture.
7
Colombian
A South American cuisine of arepas, hearty stews, and tropical fruit, divided into Andean, Caribbean, Pacific, and Amazonian regional kitchens.
8
Creole (Louisiana)
A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.
9
Filipino
A Southeast Asian cuisine of vinegar braises, sweet-savory stews, and Spanish, Chinese, and American layers, built around rice and the family table.
10
Italian
A regional patchwork rather than a single cuisine, anchored by olive oil, pasta, tomato, and a near-religious devotion to ingredient sourcing.
11
Lao
The cuisine of landlocked Laos, anchored by sticky rice, padaek fermented fish sauce, and bold herb-driven larb salads eaten with the fingers.
12
Lebanese
An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.
13
Levantine
The shared cuisine of the eastern Mediterranean — Lebanon, Syria, Palestine, Jordan, and Israel — built on mezze, olive oil, grilled meats, and a deep wheat tradition.
14
Malagasy
The cuisine of Madagascar, anchored by rice three meals a day, with Southeast Asian, East African, and French strands stitched into one island table.
15
Malaysian
A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.
16
Nepali
A Himalayan cuisine of lentils, fermented greens, and dumplings, drawing on both Tibetan and North Indian roots and shaped by hard mountain agriculture.
17
New England
The Atlantic Northeast US cuisine of clam chowder, lobster rolls, and baked beans, rooted in Pilgrim and Yankee farm cooking and the cod-rich coast.
18
Polish
A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.
19
Provençal
The southeastern French Mediterranean cuisine of olive oil, herbs de Provence, garlic, and the bouillabaisse fish stew, less butter-heavy than its northern neighbors.
20
Senegalese
A West African cuisine often called the most refined on the continent, anchored by the national dish thieboudienne — fish and rice in a single fragrant pot.
21
Sicilian
A southern Italian island cuisine where Arab, Greek, Norman, and Spanish layers met to produce the world's first sorbets, citrus desserts, and almond-heavy savory dishes.
22
Sri Lankan
An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.
Other ways to filter
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