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September 17, 2019
The Only Citrus Juicer You Need

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Forget the painstaking process of hand-squeezing your citrus until the last drop—and fishing out the seeds afterward. For Michelin-starred chef, New York restaurateur, and cookbook author Anita Lo, this heavy-duty citrus juicer ($17) simplifies the task with a single manual press. “You don’t waste a drop,” says Lo, noting that the key to this juicer-to-end-all-juicer-debates is a dual-gear mechanism that increases leverage. Leverage is key. The Chef’n FreshForce Citrus Juicer can fit in the corner of a silverware drawer, and it comes in handy when Lo is cooking for herself—whether it’s Vietnamese-style grilled pork accented with a fish-sauce-and-lime dressing or a crumbly, fragrant slice of Meyer lemon curd pie. (Lo’s latest book, Solo, details the joy of cooking for one.)

But beyond extracting juices, the press has another ridiculously smart second use: “If you need to separate the cloves of a particularly tight head of garlic, this does the trick,” Lo reveals. Just toss the whole head in, give the press a squeeze, and the cloves will detach from one another. So when life gives you lemons and an entire head of garlic, make sure you’ve got the right citrus juicer.


  • Is there anything a drizzle of Mike’s Hot Honey ($8) wouldn’t improve? It’s especially killer on pizza, ice cream, and fried chicken.
  • A takoyaki pan ($20) is far from a single-use product. Make berry-filled aebleskiver for breakfast or savory banh khot topped with shrimp to snack on. Any pancake is better when it’s bite-size.
  • Trying to cut back on your paper towel usage? We all are. These reusable wood-pulp-based Swedish dishcloths ($16) are absorbent, like a sponge, and way tougher than your cotton dish towel.
  • Instead of breaking out the whisk, use this compact electric hand frother ($10) for your steamed milk, eggs, and soon-to-be-whipped cream.
  • Now that it’s sort of heading toward fall, and socially acceptable to turn your oven back on, get back into baking with The Hot Bread Kitchen Cookbook ($23, Clarkson Potter).

Tatiana Bautista

Tatiana Bautista is an assistant editor at TASTE.