Chef Matt Cooks
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…
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…
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How to Emulsify a Vinaigrette That Coats the Salad
To emulsify vinaigrette, whisk the vinegar, seasonings and recipe-specified mustard or other emulsifier first.
How to Fix a Broken Emulsion Without Guessing
Fix a broken emulsion by identifying the sauce before adding anything. Stop adding fat and remove a warm sauce from direct heat.
How to Caramelize Onions Properly (Why 45 Minutes Matters)
To caramelize onions, slice 2 to 3 pounds of yellow onions into even quarter-inch slices and cook them in a wide, heavy pan with 2 tablespoons of butter…
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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.