To freshen up mayonnaise, stir 1 tsp. fresh lemon juice and 1 tsp. extra-virgin olive oil into each 1/4 C. mayonnaise.

For fluffier rice, add fresh lemon juice while the rice is cooking.

To make better roasted chicken, take a tip from the popular Italian cooking teacher Marcella Hazan, who made this technique famous. First, rinse a 3- to 4-pound chicken inside and out. Pat the chicken dry with paper towels. Roll 2 small lemons on a hard surface, pressing firmly to soften them. Using a paring knife, prick each lemon about 15 times to pierce all over. Place one lemon and 1 large fresh tarragon or rosemary sprig (or 1 tsp. dried tarragon or rosemary) in the chicken body cavity. Push in the second lemon and secure the opening with toothpicks. Rub 1 tsp. olive oil all over the bird and sprinkle with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. If you like, tie together the drumsticks with string so that the chicken will hold its shape. Place the chicken, breast side up, in a shallow roasting pan and roast at 450°F for about 20 minutes. Reduce the oven temperature to 325°F and roast until the breast meat registers 180°F on a meat thermometer and the juices run clear, 40 to 60 minutes longer. Remove from the oven, turn the chicken breast side down, and let rest in the pan for 15 to 20 minutes before carving. After carving, open the chicken cavity and pour the juices all over the chicken meat.

To give any quickbread a refreshing aroma, add 1 tsp. grated lemon zest.

Try it in pancakes, waffles, muffins, and coffee cakes, especially if the quick-bread includes fruit such as blueberries.

To make aromatic olive oil, heat 1/2 C. olive oil in a saucepan over medium heat for 5 minutes. Remove from the heat and add 1/4 C. grated lemon or lime zest. Cool to room temperature, then refrigerate the flavored oil in a sealed container for up to 1 week. If the oil solidifies, let it come to room temperature and become liquid again. Use the citrus-flavored oil on chicken and fish and in salads.

To give poached white fish fillets an especially bright white color, add a tsp. fresh lemon juice to the poaching liquid. You get a nice flavor bonus, too!

For an island-style marinade for roast pork, mix together:

Juice and zest of 1 lime
1/2 C. pineapple juice
1/4 C. cream of coconut or coconut milk
1 tsp. chopped fresh ginger
1 tsp. chopped garlic 1/2 tsp. salt
2 tsp. dark rum

Marinate a 2-pound pork roast in the mixture in the refrigerator for 8 to 10 hours. Roast the pork until cooked through, then boil the marinade for 5 minutes. Dissolve 1 tsp. cornstarch in 1/4 C. cold chicken broth and stir into the marinade to thicken it. Serve with the pork.

To add a sweet citrus aroma to Brussels sprouts without discoloring the vegetable, toss the sprouts with grated lemon zest after cooking. The acidity of lemon juice can discolor green vegetables such as Brussels sprouts and broccoli, but the zest contains only the flavorful lemon oil and none of the acid that can cause discoloration.

To rescue cake frosting that has become granular from sugar, add a squeeze of fresh lemon juice and mix until smooth.

For a lively pan sauce for sautéed chicken breasts, veal scalloppine, or fish fillets, remove the chicken, veal, or fish from the pan then add 3 tsp. unsalted butter, 1 tsp. finely chopped onion or shallot, and 1 minced garlic clove. Sauté for 1 minute, then stir in the juice of 1 lemon and 1 tsp. chopped fresh parsley. Heat until the mixture simmers. Serve over the chicken, veal, or fish.

To add zip to spaghetti, boil the pasta without salt and instead squeeze the juice from 1/2 lemon into the water.
For incredible homemade caramel corn, mix together 1/2 C. firmly packed brown sugar, 1/4 C. corn syrup, 1/4 C. unsalted butter, and 1 1/2 tsp. molasses in a medium saucepan. Bring to a boil over medium heat and boil for 5 minutes. Remove from the heat and stir in 3/4 tsp. vanilla extract, 1/4 tsp. baking soda, and 1/4 tsp. salt. Pour over 6 C. unsalted purchased or homemade popcorn, stirring constantly to evenly coat the popcorn. Spread onto a greased baking sheet and bake at 250°F for about an hour, stirring often. Remove from the oven and break up any clumps of popcorn. Cool completely before serving.