Lemons are a welcome addition to everything from pasta dishes to baked goods. But if you're making this mistake with zesting, ...

Choose your gear. A serrated knife, like a bread knife, is ideal. The small teeth on this kitchen staple act like a mini-grater, effortlessly scraping off the outer skin layer. A chef's knife or ...

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Lemons are versatile and wildly useful. A valuable addition to dishes both savory and sweet, and in forms both fresh and preserved, they are only as capable as the cook who uses them. Want to master ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Looking for the best way to add extra lemon flavor to baked goods or weeknight dinners? The secret ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

Lemon zest is not the same as lemon peel. It's the super-thin yellow rind of the lemon. To obtain the zest, you must be sure that you separate it from the pith, the white layer between the rind and ...

If you’re out of lemons, try using an equal amount of either orange or lime zest for your recipe. (Find more recipes using citrus fruit.) Orange and lemons will give you the same texture and look of ...

This article covers how to zest a lemon with a grater and a paring knife, plus storage tips and substitution ideas! Every home cook should know how to zest a lemon—it’s an easy way to add bright, ...

Ever flipped through a recipe that calls for lemon zest (or any citrus fruit zest, for that matter), only to realize you're missing that one specific tool? Whoever convinced us we needed a citrus ...