Soak Lime Rinds in Sugar First for More Flavorful Limeade

I’m a sucker for kids’ lemonade stands by the side of the road, which I’m physically incapable of passing up. As a result, I spend most of my summer politely choking down some of the worst lemonade on the planet in support of my littlest neighbors (it’s their childlike entrepreneurship that I find so refreshing).

Source: How to Make the Most Flavorful Limeade, Summer’s Best Drink

I usually zest my citrus onto a plate and sprinkle a little bit of it into a cup of Sodastream/etc sparkling water. I find that a pinch of zest has more flavor (less tart too) than the actual juice.

Roast Your Lemons First for Delicious, Flavorful Lemonade

It’s time to rethink the way you do lemonade. Before you squeeze a bag of lemons for a pitcher of that cool and refreshing drink, I suggest you first turn up the heat.

Source: How the Oven Will Help You Make Even Better Lemonade

This looks fantastic, AND CALLS FOR RUM.  …But why is the rum always GONE?

I had some phenomenal lemonade at a party last week. The delightfully surprising ingredient was rose water. It gave it quite a unique enhanced flavor.

Make a Refreshing Michelada Right In Your Beer Can

Micheladas are not a challenging thing: Pour beer into a glass, shake in some hot sauce or sauces, squeeze in a lime, salt well. Everyone has their own way of doing it, their own set of ratios, their own sauce. I make mine in a can.

Source: The Mixed Drink You Can Make Right in the Beer Can

To makes things even easier, start with a beer that is already mixed with tomato juice (Sol makes one). I’m really not a fan of the Michelada, but I’ve seen people make them the way you describe starting with the tomatoey beer.

Carrot “Lox” Is a Tasty Vegetarian Bagel Topper

Chickpea “tuna,” I still love you, but when it comes to non-fish fish, nothing holds a candle to carrot “lox.”

There’s no salmon here, but the carrots—fileted, seasoned with smoked salt and liquid smoke, then steam-roasted in the oven—are remarkably similar in color, texture, and flavor, too.

Source: What Looks Like Lox & Tastes Like Lox But is Made of Carrots?

In the briefest of summaries, what’s been omitted is the key ingredients to make it taste like lox: Liquid Smoke + ‘smoked’ sea salt — just in case people decided not to click thru to read the full recipe.

Liquid Smoke is controversial for some folks and you can read about it at Serious Eats.

Make Homemade Mandarin-Style Orange Slices With Pectinase

Hey who was that mandarin I saw you with last night?

That was no mandarin, that was a ukulele.

—Milton Berle …I think

Q: Could it be used to prep for candied orange peels?

Usually the steps are brief boil in water, boil (or soak) in syrup, then allow to air dry. You actually want a tiny amount of pith on the rind since you are going to battle against solid sugar and possibly chocolate.

Lemon Rinds and Sugar Are All You Need to Make Fresh Lemon Syrup

I am a notorious cheapskate.

I started my first restaurant job at 14, and, by 18, the Book of Yields was my grimoire. I learned how to stop profits from vanishing into thin air, how to maximize every return. If you’re in this industry long enough, battling food cost simply becomes a way of life. Particularly in the realm of pastry, where wildly expensive necessities often break the curve—fresh cream and butter, imported chocolate and vanilla, flats of local eggs and fat spring strawberries.

Which is how I stumbled into the habit of making fresh lemon syrup from leftover lemon rinds, just the sort of thing a penny-pinching pastry chef would come up with at home. Home, because in my restaurant days, I’d always zest my lemons before juicing, or else carefully peel them for candy, so I never felt too bad about pitching the pithy rinds. But, living outside the pastry dungeon, my resentment of having to pay retail for citrus has grown to an all-time high, while my need for candied peel has hit an all-time low.

Source: Stop Throwing Lemon Rinds Away! Make This No-Cook Syrup Instead

Throw them in a jar with a couple cups of sugar, leave sit in sun till you have lemon syrup, add water, add dark jamaican rum, sit in your hammock and stop giving a shit for a few hours.

I wish I knew of this when I was zesting lemons for limoncello…

Use Coffee Instead of Water in Your Batter for a Rich, Flavorful Cake

Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.

Source: 8 Tricks That Make Boxed Taste Like Homemade

Please warn those to whom you serve the cake that you put coffee in it. It’s a rare sensitivity, but coffee really does make some sick.

How to Enjoy These Exciting Citrus Before They’re Out of Season

Citrus fruit may taste like sunshine, but the colder months of the year are when the happy tasting delights are in season. You’re surely familiar with oranges, lemons, limes, and grapefruits, but what about blood oranges or Buddha’s hand? There are a ton of more interesting specimens available, and these are some of the best.

Source: How to Enjoy These Exciting Citrus Before They’re Out of Season

No love for carambola (star fruit)? I suppose it isn’t technically a citrus plant. But they’re so damn tasty…

Make Colorful, Tangy Sprinkles Out of Dried Fruit

On a new-year-new-you kick and all about that clean-eating life? God knows I’m not, but I’m all about experimenting in the kitchen and looking into ways to cut out any unnecessary added sugar and preservatives. Enter these technicolor “sprinkles,” made from at-home dehydrated citrus zest and unsweetened, freeze-dried fruit.

Source: Recipe: Sugar-Free Citrus & Fruit Sprinkles

Because there’s no sugar, the flavour will be sour/bitter.

This would be perfect for those that like to buy plain yogurt because they want to avoid added sugars and other ingredients. You could make your own fruit powders using a dehydrator, or your oven on its lowest setting, and then just toss the dust into a salt shaker with some rice to help keep the moisture out and increase its shelf life (but you would probably want to store it in the fridge when not in use).