Prep Tools

Zester

Strips fragrant citrus peel into fine threads

Cuts the colored outer layer of citrus into fine, fragrant threads, leaving the bitter pith behind. Those oils brighten everything from cocktails to cakes. Roll the fruit firmly against the holes and turn it as you go.

A zester cuts the colored outer layer of citrus into fine, fragrant threads, leaving the bitter white pith behind. Those aromatic oils brighten cocktails, cakes, dressings, and finishing touches. Roll the fruit firmly against the holes and turn as you go so you take only the flavor and none of the bitterness.

Types & varieties

Hole / row zester

A row of small sharp holes that shave fine threads of zest. The classic.

Channel knife

A single notch that cuts a long, thin spiral of peel for cocktail twists.

Combination zester

Holes plus a channel knife on one tool for both threads and twists.

Rasp zester

Photo-etched fine teeth that produce a fluffy, fine zest and double as a fine grater.

Zest only the color

The flavor lives entirely in the colored outer skin; the white pith below is bitter, so the whole skill is taking just the top layer. Press lightly and roll the fruit a quarter-turn as soon as you reach white. Zest before juicing — a spent, floppy half is miserable to zest.

Take only the colored skin, not the white pith
Roll the fruit to follow the surface and stop at white
Zest before you juice, never after
Wash unwaxed or scrub waxed fruit before zesting

Common uses

Zesting lemons, limes, and oranges for bakingCutting twists for cocktails and garnishesBrightening dressings, marinades, and buttersFinishing pasta, fish, and risotto with citrusAdding zest to sugar for flavored sweetness

Tips & pitfalls

Stop the moment you see white pith — turn the fruit to a fresh patch of color.
Zest over the bowl or dish so the fragrant oils land directly in the food.
A channel knife makes long twists for cocktails; express the oils over the glass first.
Zest the lemon before squeezing it — zesting a juiced half is nearly impossible.
Freeze leftover zest in a small container; it keeps its aroma for weeks.