There are plenty of ways to prep the ingredients in your kitchen, so let's take a deeper dive into two cutting techniques in particular: julienne and batonnet. You've likely heard the term "julienne" ...

There are times when size matters, and times when it doesn’t. Your onion is a little bigger than what a recipe calls for. No sweat. You leave your onion in large chunks instead of a dice? No-go. When ...

It's funny how culinary terminology can stump even the best cooks. A family member, who will remain nameless, once asked me if you need a special tool to mince. (Is there such a thing?) To set the ...

It might be a sophisticated cut, but it's not impossible for home chefs. If you’ve ever eaten a carrot slaw or carrot salad, then you’ve likely experienced “julienned” carrots. Julienne, a thin, match ...