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2. How to Chop an Onion Without Crying, According to Experts - AOL

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   A sharp knife allows you to slice through an onion “cleanly and efficiently,” according to Henry Liu, founder and CEO of Cangshan Cutlery. Liu explains that when you use a dull knife, you end ...

3. 6 Easy Tricks for Plating Your Food Like a Professional Chef

   www.aol.com/6-easy-tricks-plating-food-212857744...

   Cutting your vegetables or herbs into a variety of shapes not only enhances the presentation, but is an opportunity to showcase your knife skills. “Slicing green onions on the bias, cutting ...

4. The Surprising Reason Onions Make You Cry—Plus Tips ... - AOL

   www.aol.com/lifestyle/surprising-reason-onions...

   Use a Sharp Knife. In all my years of working in restaurants and test kitchens, the quickest (and easiest) way to lessen the impact of those tear-inducing irritants is to cut onions with a very ...

5. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

   www.aol.com/asked-6-chefs-worst-way-120700964.html

   For everything from chopping onions to carving turkey, ... Chef's knife: This is ideal for chopping, dicing, slicing, and most heavy knife work. “This is the most versatile knife and a true ...

6. Julienning - Wikipedia

   en.wikipedia.org/wiki/Julienning

   Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .

7. Chiffonade - Wikipedia

   en.wikipedia.org/wiki/Chiffonade

   Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. [1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. [2]

8. Brunoise - Wikipedia

   en.wikipedia.org/wiki/Brunoise

   Brunoise (French pronunciation:) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres (1 ⁄ 8 in) or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm.

9. We Made The Pioneer Woman’s Million Dollar Dip—and Her Recipe ...

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   4 green onions, sliced, green and white parts. 1/2 teaspoon kosher salt. ... Chef’s Knife: For chopping bacon and dicing green onions, a quality knife is a cook’s most important tool.