One of the first things a student learns in culinary school is how to make classic knife cuts. Cooking times are based on the size of the ingredients after they are cut, and consistent sizes help the ...

Do you know your brunoise from your batonnet? The first quick-fire challenge on the new season of “Top Chef” certainly made us want to brush up on our knife skills. (Oh, to be able to even crudely ...

Brunoise is the French word for the mix of finely diced vegetables that is used to season soups or sauces. It's critical to cut the vegetables properly, because that helps determine how much flavor ...

May 5, 2015 Add as a preferred source on Google Add as a preferred source on Google If you’ve ever wondered about the difference is between “chopped”, “diced”, “minced”, and other cuts in a recipe, ...

Every time I chop onions, I recall the scene in the movie "Julie and Julia" in which Julia Child (played by Meryl Streep) masters the art of correctly chopping onions. She is ecstatic. For the better ...

You might remember that bouillabaisse, with the fennel-tomato-saffron broth you wanted to bathe in. Or perhaps it was the beef cheeks, meltingly tender yet just crisped, alongside peak-of-summer Roots ...