How To Julienne
The slender cousin of the baton and matchstick cuts, the julienne cut takes its name from the extremely skinny chef who pioneered this technique. Ok, we made that up. Sorry.
How To Cut a Chile Pepper
Some like it hot, and some like it scalding, but learning the right way to cut a chile will ensure you maintain your cool.
How To Large Dice
This technique has nothing to do with the large fuzzy dice found in souped-up muscle cars; it has everything to do with the large diced veggies found in souped-up soups.
How To Boil Water
There are simple tasks and then there are incredibly simple tasks. Boiling water is even simpler than that. But hey, nobody's calling you a moron—there's a first time for everything.
How To Matchstick Cut
This maneuver neatly reduces bumpy, bulbous, and otherwise wildly irregular vegetables into tidy strips of uniform size and shape that resemble—what else? Matchsticks.
How To Baton
Remember your carefree days as a baton twirler in your high school marching band? Well, this has nothing to do with that.
How To Coarse Chop
It’s the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes.