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 ...

When you cut julienned pieces crosswise, you are left with a fine dice (also known as a brunoise). Then you have the batonnet cut. Pop culture didn't latch onto the term like it did with julienne ...

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 ...