Unless you plan to use the zest right away, stashing large slivers of citrus peel in your freezer is a great way to preserve their flavor until the day it's needed.

A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

Make these quick candied strips by peeling the zest off of two oranges in the biggest planks you can manage (they’ll shrink). You can use a sharp paring knife, but a good vegetable peeler will ...

Combining different citrus zests can give complex layers of flavor to any salad recipe you pick. A blend would include lemon ...

To make this nature's candy, simmer ¼ inch-wide peels in a sugar and water mixture for 45 to 60 minutes, or until the liquid turns into a light syrup.

These Orange-Glazed Carrots are the perfect side dish for special occasions or weeknight dinners. If you’ve been searching ...

The Orange Peel Pro peels fruit at lightning speeds. Jake and Medha put it to the test to see if it really can peel 3-5 fruits in just a minute.

Using a microplane set over the bowl, finely grate the zest from both oranges into the sugar-oil mixture. Juice the oranges and measure out 1/2 cup; discard or save the excess juice for another use.

Instructions: Lightly coat 9-by-13-inch baking dish. Microplane orange zest of one orange. Set aside. Peel and slice two oranges. Set aside. Unwrap and crumble goat cheese using sharp knife.

The orange peel on conventionally grown oranges almost always contains two pesticides, so it’s better to go with an organic orange for the zest in this No-Sugar-Added Cranberry Relish.