- Kitchen Knives and Their Tasks
- How to Sharpen Knives
- How to Steel (Hone) a Knife
- Claw and Pinch Grip -- How to keep blood out of your veggies
- Dicing Carrots, Celery, and Other Veggies
- Slicing an Onion
- Dicing an Onion
- Slicing a Shallot
- Dicing and Mincing a Shallot
- Slicing and Mincing Garlic
- Mashing Garlic
- Stem, Chiffonade, and Mince Herbs
- Celery root (celeriac) -- Peeling and Cutting
- Butternut Squash -- Peeling, Slicing, Dicing
- Ginger -- Peel, Julienne, Mince
- Julienne (Matchsticks) and Brunoise (1/8 inch dice)
- Bell Peppers -- Slicing and Dicing
- Fennel -- trim, core, slice
Meat and Poultry
- Searing Proteins (browning in a skillet)
- Deglazing a Pan and Making a Sauce
- Trimming a Rack of Lamb (frenching the bones and trimming silver skin)
- Deboning a Chicken (boneless breast roast and bone-in leg roast)
- Cooking Duck Breasts
- Grilling Meat
Fish
- Testing Fish for Doneness
- Searing Fish
- Cooking and Deboning a Whole Fish
- How to Grill Fish
- Slicing Fish for Sashimi
Vegetables
- Washing and Storing Swiss Chard, Kale, and other Leafy Greens
- Roasting Swiss Chard
- Asparagus Ribbon Salad and Blanched Spears
- Grilled and Seared Asparagus
- Poaching Eggs (traditional approach)
- Poaching Eggs Sous-vide (works great for large amounts)
Pasta
Other
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