Zesting

Here’s what you’re going to need:
Orange, lemon, grapefruit….really, any citrus will do. Pick your favorite, give it a good rinse, and let’s get this party started.

Here’s how it’s done:
Well, to be honest, it’s really up to you. There’s all kinds of zesting! But might we suggest…

The fine zest: Ideal for salad dressings, marinades, sauces, and baking mixes (like cookie dough and cake batter). Requires a rasper, grater, or something called a microplane.

The coarse zest: Great for adding texture to food. We recommend trying it in salads or heartier baked goods (like muffins or bread). All you need is a zester and you’re good to go.

The “no fancy tools required” zest: Hey, we don’t all have graters laying around, right? In that case, use a knife to cut off a piece of the peel and slice (or dice) it into thin strips. Makes for a great topping for icings.

You really can’t go wrong with any of these. But one thing you want to steer clear of: zesting the white inner layer of the peel (aka the pith). It gets a liiiittle bitter, so it’s best to avoid.