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cut (food or other matter) into small cubes.

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A large dice is a relatively straightforward knife cut. Measuring at about 3/4-inch on each side, this cut may not seem as complicated as a julienne or a chiffonade, but with the right technique, you can really speed up your prepping process.

This cut's ideal for large vegetables, like tubers. A peeled potato is an easy example.

Cut the potato into 3/4-inch planks.

Keep reading to find out how to finish this simple cut.

Cut each plank into 3/4-inch sticks.

And finally, line up the sticks together and cut 3/4-inch cubes from them. You'll end up with a nice pile of (mostly) evenly diced vegetables.

Are there any recipes you use a large dice for?

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A large dice is a relatively straightforward knife cut. Measuring at about 3/4-inch on each side, this cut may not seem as complicated as a julienne or a chiffonade, but with the right technique, you can really speed up your prepping process. This cut's ideal for large vegetables, like tubers.

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reach or cause to reach the temperature at which it bubbles and turns to vapor.

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I was wondering if you could settle a debate for me. OK, now growing up, I learned that when you make pasta, you should always put the pasta in only after the water has come to a rolling boil.

Of course, you start with the water coming out of the tap cold rather than hot, that's no question, but you have to wait until the cold water comes to a rolling boil before putting in your pasta, no matter what.

My mom always said that waiting until you had a good rolling boil going made the pasta taste better -- something about the rolling boil causes it to be chewier, or more al dente or something.

But now

my boyfriend swears that waiting until the water is at a rolling boil is incorrect, and that that can actually cause problems when you make your pasta.

Can you settle this debate for us? Is there even a right answer? I'm really curious to know, help me out!

Namaste!

Thanks for this article. I have just recently started cooking, and I am always getting hit with all these new cooking words and definitions.

It may seem really simple, and all my friends make fun of me for having to look up things like a rolling boil definition, but a lot of those cooking terms are really weird, if you think about it.

I mean, before I started seriously cooking I had a vague knowledge of basic cooking terms like grating and chopping, but man, you cooking people really take differentiating between actions to the next level!

If you take the rolling boil thing for an example, it seems like there's even different kinds of rolling boils

. One recipe I have calls for a full rolling boil while another just calls for a rolling boil, and a third one wants a barely rolling boil.

I'm just glad I was able to find my definition here -- that really helps a lot, thanks!

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I was wondering if you could settle a debate for me. OK, now growing up, I learned that when you make pasta, you should always put the pasta in only after the water has come to a rolling boil.

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usually uses milk and cheese. This is made for mac and cheeses but there is many other foods it is used for.

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations.

You can also season it and serve it as-is. Or try making it with bacon or sausage fat for an amazing white gravy.

The reason for using fresh bay leaf as opposed to dried is that it allows you to attach the bay leaf to the onion using the cloves like thumbtacks. A dried bay leaf will tend to crack and crumble if you try this. This is not the end of the world, since you'll be straining the sauce anyway.

What's nice about thumb-tacking the cloves into the onion, though, is it makes them easier to retrieve. Again, you're straining the sauce anyway. But since a clove can crack a tooth, it's nice to confirm that the same number come out as went in.

It's traditional to use white pepper to season béchamel because some chefs prefer not to see specks of black pepper in a white sauce. But if you 1) can't find white pepper and/or 2) don't mind specks of black pepper in your béchamel, you can use black.

Finally, while clarified butter is ideal for making béchamel, béchamel is not nearly as fussy as hollandaise, so you can make it with ordinary unsalted butter. Just make sure you use a little bit more, because whole butter contains water, while clarified butter doesn't.

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Learn How to Make Béchamel Sauce, One of the 5 Mother Sauces

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Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces, like the cheddar cheese sauce, the mornay sauce, and several other variations. You can also season it and serve it as-is.

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The whisk can be used blend or smooth like incorporating air into your liquid.

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There are a number of different whisk shapes available. Learn what each shape is best for and which option is right for you.

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A mixture of flour and butter that thickens liquids like a bechamel sauce.

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To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up. It's easy enough to get right as long as you just keep whisking. Stop whisking, however, and your roux will be instantly at risk of burning. Once you see those little brown bits, the gig is up-you have to toss the whole thing out and start over. That's a serious drag, so if your phone rings, ignore it. If the dog has to go out, make someone else take care of it. And if your kid wants to show you her A+ paper, tell her you'll validate her once the roux is ready. Because unless it's a matter of life and death, You. Must. Not. Stop. Whisking.

Here we walk you through the stages of creating the deep, dark roux that Chef David Kinch mixes into his recipe for cajun gumbo. If it's a lighter version you're after, you can just stop earlier in the process, of course, but stick to visual cues! Roux is way too hot for taste-testing. Which reminds us: always exercise caution when you're combining hot-as-hell roux with other ingredients. They don't call this stuff cajun napalm for nothing.

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To make a roux, you combine animal fat with flour, then whisk those ingredients until the combo takes on the particular color you are after, which can range from light blond to deep, dark chocolate. After that, you mix it in with soups, stews, and sauces to thicken them up.

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method for making quick breads such as scones and, well, biscuits. ... The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

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working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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Food & Wine Magazine | Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining

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Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat

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A pastry brush, also know as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.

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fried quickly in a little hot fat.

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a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Uploaded by Ken's Artisan on 2016-04-07.

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To work and or message with hands.

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an activity or purpose natural to or intended for a person or thing.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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Folding in is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties …

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In this episode of Culinary Alchemy, Julie shows you how to make some "to die for" Chocolate Chip Cookie Bars. Ingredients Filling 14 oz. can sweetened condensed milk 2 Cups Semi-sweet chocolate chips 1 Tbs. vanilla extract Cookie Dough 2 Cups All purpose flour 1tsp. Baking powder 1tsp. baking soda 1 tsp.

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one that dishes; especially :an ice-cream scoop.

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Cookies made by shaping dough by hand into small balls, logs, and other shapes

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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To work (butter, typically with sugar) to form a smooth soft paste.

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Cookie Science: Why Cream Butter and Sugar?

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color

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How to Caramelize Sugar, a video tip from ATCO Blue Flame Kitchen. For more kitchen tips, recipes and household advice, visit our website at http://atcoblueflamekitchen.com. For our Cooking 101 how-to guide, visit http://www.atcoblueflamekitchen.com/How-To/Cooking-101/ .