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 ...

When it comes to spicy jalapeños, sometimes a rough chop simply won't do, and a recipe will call for a dramatic, precise cut like a fine brunoise or 1/8-inch cubes. Chopping jalapeños into small, ...

Don't let the fancy names or the impressive chopping speed of master chefs intimidate you when it comes to learning basic knife skills. With a little practice, cutting techniques are rather simple and ...

Brunoise: 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 ...

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 ...