Orange Zest

Fresh zest is best used immediately. Refrigerate wrapped in plastic for up to 3 days. For longer storage, freeze in a sealed bag or dry at room temperature for 2-3 days, then store in an airtight container.

Wash and dry oranges thoroughly before zesting to remove any wax or residue

Use a microplane or fine grater for fluffy zest; a vegetable peeler or channel knife for strips

Zest before juicing—it's much easier when the orange is whole

Avoid the white pith, which is bitter; only remove the colored outer layer

One medium orange yields about 1 tablespoon of zest

Chocolate and dark cocoa desserts

Cranberries, blueberries, and stone fruits

Duck, chicken, and pork

Warm spices like cinnamon, clove, and cardamom

Olive oil, honey, and vanilla

Fennel, beets, and carrots

Grating too deeply and including bitter white pith

Using oranges that have been heavily waxed without washing first

Adding zest too early in cooking, which can cause it to lose its bright flavor

Confusing orange zest with orange peel or candied peel, which are different preparations