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 ...

The more I cook, the more I'm reminded that a great dish comes down to the tiniest details. The right piece of meat, the right cut, the right temperature -- those little things add up in a final ...

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 ...

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 ...

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 ...

Start with a bâtonnet cut: one-quarter by one-quarter by two-and-a-half inches. Cut the bâtonnets into julienne, one-eighth by one-eighth. Cut the juliennes crosswise into one-eighth-inch cubes and ...