Cooking Techniques
Master essential cooking skills with video tutorials. Each technique page includes a how-to video and recipes that use that skill.
Julienne
Cut vegetables into thin, matchstick-sized strips
Dice
Cut food into small, uniform cube-shaped pieces
Mince
Cut food into very small pieces, finer than dicing
Chiffonade
Slice leafy herbs or vegetables into thin ribbons
Sauté
Cook food quickly in a small amount of fat over high heat
Braise
Slow-cook meat in liquid after browning
Blanch
Briefly cook in boiling water, then shock in ice water
Deglaze
Add liquid to a hot pan to lift browned bits
Fold
Gently combine ingredients to keep air in the mixture
Temper Chocolate
Heat and cool chocolate for a smooth, glossy finish
Temper Eggs
Gradually warm eggs to prevent curdling
Cream Butter
Beat butter and sugar until light and fluffy
Knead Dough
Work dough to develop gluten structure
Proof Yeast
Activate yeast in warm liquid before baking
Sear
Cook meat at high heat to create a caramelized crust
Poach
Cook gently in simmering liquid
Reduce
Simmer liquid to concentrate flavors and thicken
Emulsify
Combine two liquids that don't normally mix (like oil and vinegar)
Baste
Spoon cooking juices over meat to keep it moist
Caramelize
Cook sugar or foods until browned and sweet
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