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

This recipe is from Mary Fraser, a crofter in Shetland and a very good baker and cook. You might think this is just another lemon cake recipe but it’s the best lemon cake I’ve ever made. Using mixed ...

With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You’ll have to do this at least five or ...

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 ...

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 ...

To say that I’m obsessed with Mediterranean food would be a bit of an understatement. Whenever the gyro people come to town I need to grab one of those delicious lamb and veggie wraps. I’ve been known ...

While that advice urges us to turn life’s challenges into something sweet, lemons have far more to offer than just a refreshing drink. Lemons are culinary powerhouses that bring brightness and bold ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...