Glossary

Master culinary terminology with our comprehensive guide to cooking techniques and methods.

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All Terms Cutting Techniques Preparation Cooking Methods Mixing Techniques Flavor Development Doneness & Texture Essential Concepts

Cutting Techniques (10)

Bias Cut

Cutting at a 45-degree angle to increase surface area

Brunoise

Very fine dice, 1/8 inch cubes, smaller than small dice

Chiffonade

Cut leafy greens or herbs into thin ribbon-like strips

Chop

Cut food into irregular pieces, about 1/2 to 3/4 inch

Cube

Cut into uniform square pieces, typically 1/2 to 1 inch

Dice

Cut food into uniform cubes (small = 1/4", medium = 1/2", large = 3/4")

Julienne

Cut food into thin, matchstick-like strips (1/8" x 1/8" x 2-3")

Mince

Cut food into very fine pieces, smaller than 1/8 inch

Rough Chop

Coarsely chop into irregular, large pieces

Slice

Cut food into thin, flat pieces

About This Glossary

Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.

Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.