Lemons should be a staple ingredient in just about every kitchen. The bright citrus works well in both sweet and savory dishes (from seafood to pies and tarts) and the zest of the rind can add a pop ...

Jay LeBlanc, of the Knot Norm's Catering Company, shows Tina Redwine how cut lemon wedges the right way.

Improve your garnish game with an America’s Test Kitchen pro-tip for cutting lemon wedges that provide more juice with less mess.

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...