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 ...

In a Michelin kitchen, you’re not judged on fancy dishes — you’re judged on fundamentals. Turning artichokes for precision. Perfectly cut chives for attention to detail. Fine brunoise for knife ...

Add Yahoo as a preferred source to see more of our stories on Google. Here's everything you need to know about knife cuts, from batonnet to chiffonade. Matt Taylor-Gross / Food Styling by Barry ...