Cooks Illustrated Unframed Print: Preserved Citrus

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

Various forms of preserved citrus enhance dishes around the globe. ORANGE MARMALADE is popular in Britain and is most often made from the Spanish Seville orange. MOSTARDA is a northern Italian mustard and fruit condiment similar to marmalade that often includes oranges. Sweet canned MANDARIN ORANGES are frequently used to enliven salads. DRIED ORANGE PEEL boasts an earthy, light citrus flavor and is used in marinades, infusions, teas, and flavored salts; CANDIED ORANGE PEEL is sweet and mildly bitter. Orange rind also makes an appearance in SHICHIMI TOGARASHI, a Japanese spice blend. Japanese YUZU KOSHU is a condiment made from fermented chiles, salt, and yuzu, a floral, tart citrus fruit. DRIED LIMES, known as loomi, impart their sour-yet-savory flavor to Middle Eastern dishes. LIME PICKLE is a briny, sour condiment with mild heat that accompanies many of India’s regional cuisines. Salty, pickled PRESERVED LEMON is used in everything from salad dressings to tagines.