zabaglione [zah-buh l-yoh-nee] noun

The Italian term for the same dessert, sabayon, in French. It is a light and foamy sauce consisting of egg yolks, wine (often Marsala) and sugar whisked together in a double boiler until expanded in volume and frothy. It is made à la minute, served warm and immediately, often over berries or cake.

Bakepedia Tips

Timing is very important when making zabaglione. If the sauce is cooked too long or cooked over too high a heat, then sweetened scrambled eggs will result.  Also, if the zabaglione sits too long after being prepared, it will lose volume.  Whisk it constantly with a large balloon whisk over simmering water and serve immediately.

zest [zest] noun, verb

The colored, outermost surface of citrus fruit skin. Recipes often suggest that the skin be grated or “zested” into tiny pieces. Underneath is the pith, which is whitish, sometimes cottony in texture and can be bitter. It lacks the flavorful natural oils and color of the zest.

Bakepedia Tips

Citrus zest is most easily removed by using a Microplane zester. The blades of this tool are so sharp that they easily grab the colored skin, leaving the white pith behind. The classic box grater is more aggressive and often cuts too deeply, bringing the pith along. No matter what tool you use, take care just to remove the outermost layer, unless the recipes recommends otherwise.