Lemons store their juice inside of little sacs called "vesicles", more commonly known as the pulp. When you heat up the lemon, the water inside the citrus becomes excited and breaks down the ...

those tiny juice-filled sacs under the peel. Cut the lemon around its “waist” (horizontally) so that all of its segments are accessible for juicing. Culinary tip: Excess juice can be frozen ...

And the lemon seems to be putting out a fair amount of juice (Amperes, that is). We’ve got to wonder — what is the short-circuit current of a lemon battery? And why haven’t we seen specs ...

This lemon is not all yellow. It has a rosy-hued interior and a sweeter taste than regular lemons. It's perfect for lemonade and desserts. This one is also called "caviar lime" due to its tiny, ...

Nothing could be easier than lemon posset - it's cream, sugar and lemon juice, stirred together. But doesn't it look fancy? Add crunch with cute lemon thumbprint biscuits on the side. For the ...

It was then I knew I was going to have to get my hands on bottarga, or salted, pressed and dried roe sacs, in case you ...