Chef Matt Cooks
How to Blanch Vegetables Without Overcooking Them
To blanch vegetables without overcooking, prepare cold or ice water first, cut one vegetable into even pieces, and use a batch small enough for the water…
Knife Skills
Basic Knife Cuts: 9 Classic Chef Cuts Explained, With Sizes
The basic knife cuts are standard shapes professional kitchens use so food cooks evenly and looks intentional: large dice (3/4-inch cube), medium dice…
Read the guide
Latest guides
All articles →
Carryover Cooking Explained: Why Food Keeps Heating
Carryover cooking is the continued temperature change inside food after it leaves direct heat.
How to Hold a Chef Knife With a Pinch Grip
To hold a chef knife with a pinch grip, place your thumb and the side of your bent index finger on opposite faces of the blade near the handle, then wrap…
How to Emulsify a Vinaigrette That Coats the Salad
To emulsify vinaigrette, whisk the vinegar, seasonings and recipe-specified mustard or other emulsifier first.
Explore by topic
Sauces & Stocks
Pan sauces, stocks, roux, reductions, and emulsions explained as repeatable methods.
Heat Control
Searing, browning, and caramelising through visible cues, temperatures, and timing.