Chef Matt Cooks
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.
Heat Control
How to Sear Steak Like a Chef: Crust, Temps, and Timing
To sear a steak, pat it completely dry, salt it generously, and let it lose its fridge chill.
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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.
How to Make a Pan Sauce: One Master Method, Endless Sauces
To make a pan sauce, sear meat in a stainless or cast iron pan, remove it to rest, and pour off all but a tablespoon of fat.
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Knife Skills
The classic cuts, with real measurements — cook evenly, prep faster, waste less.
Sauces & Stocks
Master methods and ratios — the pan sauces, stocks, and emulsions behind restaurant flavor.