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A hand tool that is typically used to extract juice from citrus fruits, such as oranges or lemons. This kitchen utensil has a fluted cone-shaped reaming end that is twisted into and against the meat of the fruit to release the juice.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A type of citrus fruit, native to China, that is slightly smaller than an orange, more acidic than a lemon, and is used frequently in Asian cooking.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

A flatter, smaller and more rectangular shaped banana, this banana is shorter and chunkier than its cousin, the Cavendish banana.

In the United States, this term is used in reference to large shrimp that have been split and brushed with butter, garlic and lemon.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A small oval candy that has a hard outer covering enclosing a gelatin-like mixture that is sweet and chewy.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

A variety of lime that is small, round and pointed at the end with a gnarled outer skin that emits a sharp lemon-like aroma.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.