Knife Skills: How to Make Julienne and Batonnet Cuts

Creating thin, matchstick-sized julienne and batonnet pieces isn’t easy. Former CHOW Food Editor Aida Mollenkamp demonstrates this advanced technique.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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