Take the strips and a good, sharp chef’s knife and cut or mince the strips into tiny pieces. This lemon zest will be a ...

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 ...

Use a peeler, knife, or grater to zest a lemon in a pinch. Lots of recipes call for the zest of a lemon. In fact, lemon zest may even be a more common ingredient than lemon juice, although one of our ...

Every time Rebecca publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

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 ...

This tart and creamy lemon curd is a lemon lover’s dream! It’s tangy and sweet and comes together in minutes. Get ready to ...

"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 ...

Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big Delicious Life," in addition to ghostwriting, recipe development, and ...

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 ...

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 ...