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How to squeeze a lemon
How to squeeze a lemon Sented by Paul

It’s not unusual to hear the word geek used in the halls or around the table at Fine Cooking: It’s a term of endearment. We like the science behind cooking—the more we know about why things work the way they do, the more we have to share with you, from why a batch of whipped cream will go from light and fluffy to grainy and unusable in seconds (see page 119 for the solution to that one) to how to actually squeeze a lemon so that it won’t squirt you in the eye in the process (find the answer to that one on page 47)—the more you’ll learn.

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