The best way to freeze lemon juice is in ice cube trays, according to King. Here's how: Divide the freshly squeezed juice ...

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 ...

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 ...