The precise dimensions vary per chef, and some also delineate the thinner versions to a fine julienne. Additionally, there might be some variation based on the vegetable, with some more ...

Julienne and batonnet cuts are both precise ways of slicing up vegetables, and they actually look pretty similar. But how big ...

Cut the zest into fine julienne. Squeeze the juice from the orange and add to the stock. Heat 1 tablespoon of the butter in a heavy saucepan and sauté the onion until pale gold. Add the garlic ...