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 ...

This article covers how to zest a lemon with a grater and a paring knife, plus storage tips and substitution ideas! Every ...

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"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 ...

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 ...

Sunny yellow, with intense aroma and flavor, lemons offer a great deal of value for very little money. For brightening up the flavor of steamed vegetables, fish, salad dressings and other foods, or ...

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 ...

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 ...