With that said, lemon is the star ingredient in all of the dessert recipes in this column today. I love lemon in any recipe, being sweet desserts or a savory main dish or entree. It is so bright, ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs. A ...

Lemon juice is a great addition to all kinds of recipes. We spoke with an expert about when to use fresh juice and when ...

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 ...

I suspect that cooks who own a Meyer lemon tree cherish every single juice-packed lemon. Often more spherical than the more common Eureka variety, Meyers have thinner, brighter yellow skin. Their ...

Lemon juice is a common ingredient in everything from pasta dishes to stews to desserts. In theory, it adds a bit of zing and brightness, but there are some mistakes everyone makes with lemon juice ...

Jack Hazan showed "GMA" how he makes one sweet treat from his cookbook. Cooking can offer so much more than sustenance alone -- it can evoke creative expression and, in some cases, act as a form of ...

Lots of recipes call for the zest of a lemon. In fact, lemon zest may even be a more common ingredient than lemon juice, although one of our favorite lemon-focused sweets, lemon curd, calls for both ...

Maria Marabito is a writer who specializes in sustainable travel, green living, and food issues. She holds a Bachelor of Arts in English from West Chester University. Almost everyone has white sugar ...