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 ...

A slightly harder, less ripe lemon will be easier to zest than a softer fruit that gives easily when you grip it, so instead of palming all the lemons at your grocery store until you find a juicy one, ...

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 ...

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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 ...

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 ...