Back To Basics: Knife Cuts

While skimming through one of your favorite cookbooks or watching your grandmother stir up something amazing in the kitchen, you’ve probably stumbled across words such as “chop,” “julienne,” or even “chiffonade.” Whether you need to dice an onion for a flaky quiche lorraine or julienne carrots for a hearty beef stew, knowing the difference between these techniques can give your food the cutting edge for … Continue reading Back To Basics: Knife Cuts