When a recipe calls for “one orange,” most cooks grab Valencia or navel. But there are less obvious choices, from extra-sweet Cara Cara to dark-pigmented blood oranges, also called Moro.

Oranges are such a versatile citrus, kind of like the nose-to-tail equivalent for fruit. Start with one orange and you can use the peel for its zest or as a cocktail garnish and the flesh for its ...

When you zest an orange, or lemon or lime, try holding the fruit under the zester, with the rough, rasp side facing down. (Make sure you are only removing the outer layer of skin and not the ...

Rotate the orange frequently to avoid wearing one part down too much and reaching the pith. If you see only white on the ...

Add some zing to your food with zest, the best part of any citrus fruit. My zester is one of my favorite kitchen tools, and with just a few strokes I can extract the intensely flavorful skin. I ...

Larger citrus fruits will give you slightly more zest (one medium orange yields about 2 Tbsp. orange zest), while smaller ones will yield less (one lime yields about 2 tsp. lime zest).