Citrus and Kitchen Glossary

36 terms explained in plain English: what zest and pith actually are, how blood oranges differ from navels, what it means to temper eggs or blind bake a crust, and which of our recipes show each one in action.

Parts of the fruit

What you are actually cutting, grating and squeezing.

PithThe spongy white layer between the colored zest and the fruit inside.SupremeTo cut citrus segments free of their peel, pith and membranes so you are left with clean, juicy pieces of fruit.ZestThe colored outer layer of a citrus peel, where most of the fruit's aromatic oils are stored.

Citrus varieties

The fruits that show up in our recipes and how they differ.

Blood orangeAn orange with deep red to burgundy flesh, colored by natural pigments called anthocyanins.CalamansiA small, round citrus from the Philippines with a sweet-sour flavor, used for juice, marinades and dipping sauces.Key limeA small, round, seedy lime with thin skin and a more aromatic, tart flavor than the common supermarket lime.Meyer lemonA sweeter, less acidic lemon with thin, smooth skin and a floral, slightly orange-like aroma.PomeloThe largest citrus fruit, with very thick pith and mild, sweet-tart flesh.YuzuA fragrant East Asian citrus with a sour, floral flavor, prized for its zest and juice rather than eaten on its own.

Flavor and chemistry

Why citrus tastes and behaves the way it does.

Citric acidThe main organic acid in lemons and limes, and the reason they taste sour.EmulsionA mixture of two liquids that normally separate, like oil and lemon juice, held together by vigorous mixing and a binder such as mustard or egg yolk.LimoneneA major aromatic compound in citrus peel oil, responsible for much of the fresh, sharp scent of zest.

Techniques

Cooking and baking methods used across the recipes.

Bain-marieA gentle heating method where a container sits in or over hot water instead of directly on the heat.Blind bakeTo bake a pie or tart crust before the filling goes in, usually lined with parchment and weighed down so it does not puff or shrink.CevicheA dish of raw fish or seafood briefly marinated in lime or lemon juice, which turns the flesh opaque and firm.CreamingTo beat soft butter with sugar until the mixture turns pale and fluffy, trapping tiny air bubbles that help cakes and cookies rise.En papilloteA French method of cooking food sealed in a folded parchment packet, so it steams in its own juices and aromatics.FoldTo combine a light mixture, such as whipped egg whites or cream, into a heavier one with slow, sweeping strokes so it keeps its air.InfuseTo steep an ingredient in a liquid so its flavor passes into it, as with tea, herbs, spices or citrus peel in hot water, milk or syrup.MarinateTo soak food in a seasoned liquid before cooking to add flavor.TemperTo slowly bring eggs or another delicate ingredient up to the temperature of a hot liquid by adding the hot liquid a little at a time while whisking, so the eggs do not scramble.

Preparations and dishes

Classic things you make with lemons, limes and oranges.

AioliA thick garlic sauce, traditionally made by emulsifying oil into garlic, with lemon juice often added for tang in modern versions.Chess pieA Southern American custard pie made from eggs, sugar and butter, with a little cornmeal or flour to thicken it.GlazeA thin, shiny coating brushed or drizzled over baked goods or cooked food, such as icing sugar whisked with lemon juice on a cake.Lemon curdA thick, tart, silky spread made by gently cooking lemon juice, zest, sugar, eggs and butter until it thickens.MeringueEgg whites whipped with sugar into a stiff, glossy foam.MocktailA drink built like a cocktail, with balanced sweet, sour and aromatic elements, but with no alcohol.PossetA very simple British dessert of cream, sugar and lemon juice, in which the acid thickens warm cream into a soft, set pudding without eggs or gelatin.Preserved lemonsLemons packed in salt, and often their own juice, for several weeks until the peel turns soft and intensely flavored.SherbetIn the United States, a frozen fruit dessert containing a little dairy.Simple syrupSugar dissolved in an equal amount of water, used to sweeten cold drinks, sorbets and desserts smoothly.SorbetA frozen dessert made from fruit juice or puree and sugar, with no dairy.VinaigretteA dressing of oil and an acid, such as lemon juice or vinegar, seasoned with salt and often mustard or herbs.

Tools

The small pieces of kit that make citrus easier.

Fine-mesh sieveA sieve with a very tight mesh, used to strain out seeds, pulp, bits of egg or spice for a smooth result.MicroplaneA fine rasp grater, used to take off citrus zest in soft, fluffy shreds without digging into the bitter pith.ReamerA ridged, cone-shaped tool that you twist inside a halved citrus fruit to extract the juice.