Like the chiffonade, a julienne is a very useful and visually appealing way to cut vegetables. This cut will take many of your dishes to the next level in terms of aesthetics and texture. We're using a zucchini for our demonstration, but this technique works on any number of fruits and vegetables. Cut a 2 1/2 to 3-inch section of your zucchini so that it stands up straight and square off the Read more

When you first step into the kitchen and prepare a dish you love for the first time, things can be a little overwhelming; often the last thing you want to do is translate what a technique actually means as you're knee deep in the kitchen. I get it: there are some French cooking methods and terms that scared me so much when I started cooking that I let go of the dream of creating a certain recipe Read more

A large dice is a relatively straightforward knife cut. Measuring at about 3/4-inch on each side, this cut may not seem as complicated as a julienne or a chiffonade, but with the right technique, you can really speed up your prepping process. This cut's ideal for large vegetables, like tubers. A peeled potato is an easy example. Cut the potato into 3/4-inch planks. Keep reading to find out how Read more

Don't be scared off by the fancy name of this cut; it's actually quite simple. If you followed along with our lesson on how to julienne vegetables, then you already know most of the steps to achieve this fine dice. A brunoise is classified as a tiny cube, measuring 1/8 of an inch on each side. Luckily for us, a julienne leaves us with sticks that are 1/8 inch by 1/8 inch by 2 1/2 to 3 inches. Read more

Buffalo chicken dip is perfect for football watching, but we'd like to make this all year long. We tried Guy Fieri's new line of wing sauces. Find out what we thought. Take your taste buds on a spiced adventure with this baked egg dish. Who doesn't love peanut butter? Catch up on your lessons in knife skills. This week we learned how to cut a julienne. Junami apples are really, really juicy and Read more

Celeriac's one of those vegetables that used to intimidate me in the produce section of the grocery store. But as it turns out, the vegetable, also known as celery root and knob celery, is nothing more than a celery plant grown for its root rather than its stems and leaves. Originally, this root vegetable was grown in Northern Europe and around the Mediterranean; it's historically been less Read more

Need to take a break from all the Cinco de Mayo dishes you've been prepping this week? Put a little spring in your step with Aimee3242's recipe for Spring rolls! My boyfriend and I made these together and had a lot of fun doing it. It's fairly simple once you get the hang of it and couldn't be healthier for you. I served it with two different dipping sauces, both equally delic!! Get the simple Read more

Although Summer's prime hot dog season, don't forget that the 'cue isn't just limited to hamburgers and red meat. In fact, one can cook just about anything over a flame. As Food Network host Ellie Krieger once told us, "So many more things work on the grill than people realize!" After seeing Steve Raichlen's recipe for grilled ice cream balls, we're convinced that literally anything is possible Read more