Cuts & Prep Academy
Good cooking starts on the board.
How to hold a knife, the classic cuts and why their size matters, how to prep every everyday vegetable and fruit — and, in their own clearly marked sections, meat and seafood.
Knife skills and plant prep
14 cuts
Knife Skills Academy
Grips, safety, sharpening vs honing, which knife for what, and the classic cuts with scale diagrams.
5 cooking stages
Onion Masterclass
Onion types, every way to cut them, why they sting, and the cooking stages from sweated to birista.
23 vegetables · 12 fruits
Vegetable & Fruit Prep
Step-by-step prep by ingredient — from garlic and squash to mango hedgehogs and citrus supremes.
7 entries
Ingredient Anatomy
Parts of an egg, where chilli heat lives, herb stems vs leaves, garlic germ, citrus pith, a grain kernel.
3 finders
Finders
Which cut for this dish? Which meat cut for my method? How do I prep this?
Classic cuts at a glance
Meat and seafood
For cooks who eat meat or fish. These guides are kept separate, each meat has its own page, and there are no photographs.