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 ...

If you've ever been cooking and been confused at the terms "lemon zest," "lemon rind," or "lemon peel," you aren't alone. These terms all sound similar and are used in comparable recipes, but they ...

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

Lemon bars, citrusy cocktails, lemonade, and the like may seem out of place during the winter months. But with the sun setting by 4:30 p.m. or so every day, I personally need a bit of edible sunshine, ...

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 ...

Lemon caprese, or lemon torta caprese, mixes the classic Campanian dessert with the bright, zesty vibes of Sorrento lemons. And listen, forget the usual chocolate for a second—this version comes from ...

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 ...