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Zabaglione
A frothy Italian dessert of egg yolks, sugar, and Marsala wine, zabaglione is whipped in a double boiler until wonderfully light and lilting. Serve warm immediately as a sauce with fresh berries or over cake, ice cream, or pastry. It's also delicious with different spirits – such as amaretto or brandy – in place of the traditional Marsala. The French call this Sabayon.
Zest:
The zest is the colored portion of the skin (not the white pith) of citrus fruits. The aromatic oils in the citrus zest are what adds so much flavor to food. Use in cooked and raw foods.
Zucchini
A long, green squash that looks something like a cucumber.
Also known as vegetable marrow, courgette.
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