One of my favorite foods in the world appears completely inedible at first glance. But in a few simple steps, you can really get to the heart of the matter — and the artichoke. Using medium to large artichokes, cut one inch off the stem. With your knife, score an "x" into the bottom of each artichoke. Alternatively, you can cut the stems off entirely, peel the outer layers away with a knife, Read more

Cutting cylindrical vegetables may seem pretty straightforward, but there are actually a couple of ways to go about it. Much like the mince or the brunoise, cutting a vegetable properly ensures great texture and flavor in your dishes. The first cut is known as a rondelle, which is simply circular coins. Hold the knife perpendicular to the vegetable and slice evenly. For a more elegant cut, 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

Mincing garlic is one of those very important kitchen skills that takes some practice to master. The good news is that once you've got the technique down, it's like second nature and it makes throwing together recipes much quicker and more enjoyable. Less precise than a brunoise, a mince is simply a very fine chop, and it can be done to several vegetables. Its purpose is to give flavor to the 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