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 ...

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, ...

A sprinkle of lemon zest can go a long way toward making a dish pop. In so many lemon recipes from tart to sweet, the lemon adds brightness and just the right touch of acidity. In baking, lemon zest ...

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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 ...

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 ...

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 ...