Juicing

Four carrots make six ounces; seven or eight make a full glass. What carrot juice honestly does, whether to peel, the sugar question, and five recipes that use carrots as the sweet base.

Zest them first, then twelve uses for the rinds: a freezer bag for cooking, a vinegar cleaner, dried peel for tea and lemon pepper, and squeezed halves that clean the kitchen.

Seven uses for orange pulp in small amounts, nine for the peels, and the one step you must do first: zest before you juice.

Carrot pulp is grated carrot, already grated. Twelve ways to use it, from a two-minute egg scramble to carrot-cake muffins, veggie burgers, crackers, and free broth.

Apple pulp is sweet, mild, and already the texture of applesauce. Twelve ways to use it, from a two-minute oatmeal stir-in to fruit leather and apple butter, and how to keep it from browning.

Top, bottom, strips, quarters, spears, and keep the core. How to pick a ripe pineapple, cut it in three minutes for any juicer, how much to use per glass, and three recipes.

Keep the stems, wash in a bowl, roll the leaves, and feed them between cucumber chunks. How to prep kale for juicing so you get triple the yield, plus which kale to buy and three recipes.

Microwave whole citrus 10 to 15 seconds, then roll it hard before cutting. A cold lime gives up to double the juice. Exact times by fruit and the no-microwave options.

Top, bottom, then strips: the 15-second way to peel an orange for juicing. Three methods, how much pith to leave, how to cut for your juicer, and when a hand press is faster.

Foam is air whipped into juice by a spinning juicer, and it is harmless. Five 30-second ways to remove it, how to prevent it, and how to get rid of extra pulp.