‹ Mise en Place
The Culinary Dictionary
Every technique, explained plainly
Tap any technique to see what it actually means — including the ones that get mixed up constantly, like sweating, sautéing, and searing. This is the same library every recipe draws from.
Foundation
Knife Cuts
Dry Heat
Moist Heat
Combination
Sauces
Grains & Rice
Pastry & Baking
Eggs
Preservation & Cold Prep
Global & Specialty
Finishing & Presentation
More to explore
Video Cooking Tips
Short videos from culinary schools and chefs around the web. Every title below opens the original site in a new tab — we don’t host or embed any of these videos ourselves. All credit belongs to each source.
206 videos across 2 sources
Rouxbe Online Culinary School189 videos
- Cutting & Shaping Gnocchi ›
- How to Whisk, Measure & Sift Dry-Ingredients ›
- What is Béchamel? ›
- Practice Using a Bench Scraper ›
- The Cacao Tree ›
- The Water Test ›
- How to Make Raw Noodles | 2 Ways ›
- Soaking Flax & Chia Seeds ›
- Batch Cooking ›
- How to Make a Balsamic Reduction ›
- Sweetened Non-Dairy Milk ›
- How to Make Raw Linguine & Fettucine Noodles ›
- How to Make Raw Spaghetti Noodles ›
- How to Make a Gluten-Free Slurry ›
- How & Why to Soak Nuts ›
- How to Make Dried Vegetable Powders ›
- Rolling Seitan Sausages ›
- How to Make a Cucumber Round ›
- How to Dry-Sauté ›
- Slicing Potatoes ›
- How to Make Gravy for Turkey ›
- Brining Experiment - Inside View ›
- Showing Motion ›
- What is a Roll Cut | Oblique Cut? ›
- How to Prepare Tomato Concassé ›
- What is & How to Make a Gastride ›
- Cooking Risotto in Advance ›
- How to Identify Parsley & Cilantro ›
- How to Prepare Kale ›
- What is Lean Dough? ›
- Roasting Pans & Racks ›
- How to Baste Meat & Why ›
- How to Turn a Roast or Chicken ›
- Trussing Poultry ›
- How to Carve Turkey ›
- How to Make Gravy for Turkey ›
- Garnish for Soup ›
- What Happens When Heating a Pan? ›
- How to Segment Citrus Fruit ›
- How to Prepare Dried Morel Mushrooms ›
- How to Butterfly a Chicken ›
- How to Make Compound Butter ›
- How to Properly Heat a Pan ›
- How to De-Stem Spinach ›
- Tips for Eating Mussels ›
- How to Buy, Store and Clean Mussels ›
- How to Debone and Trim Snapper Fillets ›
- How to Peel a Tomato, Peach or Plum ›
- How to Pit and Dice an Avocado ›
- How to Skin a Hazelnut ›
- How to Roast / Toast Nuts ›
- How to Remove Chicken Tendons ›
- How to Choose Quality Canned Tomatoes ›
- What are Lardons? ›
- How to Skin Almonds ›
- What is Deglazing? ›
- What is Simmering? ›
- How to Mince & Crush Garlic ›
- What is Mirepoix? ›
- What is Bouquet Garni? ›
- Kitchen Tools | Scales ›
- Kitchen Tools | Timers ›
- Kitchen Tools | Scissors ›
- Kitchen Tools | Mashers and Ricers ›
- Kitchen Tools | Strainers and Spiders ›
- Kitchen Tools | Thermometers ›
- Kitchen Tools | Ladles ›
- Kitchen Tools | Cutting Boards ›
- Kitchen Tools | Wooden Spoons ›
- Kitchen Tools | Spatulas ›
- Kitchen Tools | Whisks ›
- Kitchen Tools | Measuring Cups and Spoons ›
- Kitchen Tools | Bench Scrapers ›
- Kitchen Tools | Peelers ›
- How to Make Balsamic Reduction ›
- How to Buy and Clean Fava Beans ›
- How to Pit Olives ›
- How to Buy and Cut Cauliflower ›
- How to Test Salmon for Doneness ›
- How to Secure a Bowl in Place ›
- How to Butcher a Chicken | 8 or 10 Cut Chicken ›
- What is Turmeric? ›
- What is an Ice Bath? ›
- Kitchen Tools | Spatulas and Tongs ›
- Kitchen Tools | Zesters and Graters ›
- How to Cut Citrus Wedges ›
- How to Buy Tomatillos ›
- How to Separate Fat From a Liquid ›
- How to Make Pesto in a Food Processor ›
- How to Clean a Pot ›
- Panang Curry Paste Options ›
- Pizza Dough & How to Shape It ›
- What is Tamarind? ›
- What is Cassis? ›
- How to Clean Pork Tenderloin ›
- What is a Mezzaluna? ›
- What is Émincé? ›
- How to Buy & Prepare Garlic ›
- Pumpkin Puree ›
- Honing Your Knife ›
- How to Buy Coconut Milk ›
- What is Chorizo? ›
- How to Clean Squid ›
- What is a Corn Creamer? ›
- What is Tobiko? ›
- Crème Fraîche Shortcut ›
- What is Star Anise? ›
- What is Kabocha Squash? ›
- How to Butcher a Duck ›
- What is Brunoise? ›
- What is Mise en Place? ›
- What is Julienne? ›
- What is Mirin? ›
- What is Sambal? ›
- What are Serrano Peppers? ›
- What is Young Ginger? ›
- How to Debone and Tie a Lamb Loin ›
- What is a Lamb Loin? ›
- What is White Pepper? ›
- Freezing and Storing Demi-Glace ›
- What is a Mandoline? ›
- What is Fleur de Sel? ›
- Which Sherry to Use? ›
- What are Kaiware Sprouts? ›
- How to Make Clarified Butter ›
- What are Meyer Lemons? ›
- How to Store Oven Roasted Tomatoes ›
- What are Herbes de Provence? ›
- What is Pancetta? ›
- What is Boursin Cheese? ›
- What is Brioche? ›
- Chilis - Turning up the Heat ›
- What is Kaffir Lime? ›
- What is Palm Sugar? ›
- Which Thai Chili to Use? ›
- What is Galangal? ›
- What is and How to Prepare Lemongrass? ›
- How to Buy Fresh Shrimp or Prawns ›
- How to Clean Shrimp or Prawns ›
- How to Choose and Prepare a Mango ›
- What is Thai Basil? ›
- What are Bamboo Shoots? ›
- Removing Pin Bones from Fish ›
- What is Bragg or Tamari? ›
- What is Miso? ›
- What are Sichuan (or Szechuan) Peppercorns? ›
- What is Bok Choy? ›
- What are Crispy Fried Onions? ›
- What is Ghee? ›
- How to Debone a Chicken Breast ›
- What are Pappadams? | Indian Flatbread ›
- How to Prepare Vegetables in Advance ›
- What are Panko Breadcrumbs? ›
- How to Chiffonade ›
- What is a Mortar and Pestle? ›
- What is a Fat Separator? ›
- How to Carve Poultry ›
- How to Know When Your Poultry is Cooked ›
- What is Tilapia? ›
- How to Add Flavor to Plain Rice ›
- What are Pandan Leaves? ›
- Why Buy a Rice Cooker? ›
- Reheating Caramel Sauce ›
- Tips on Buying Lamb Stew Meat ›
- Grinding Your Own Spices ›
- How to Cut a Squash Safely ›
- What is Butternut Squash? ›
- What is Couscous? ›
- Why Meat Needs to Rest After Cooking ›
- Chicken Stock Alternatives ›
- How to Flambé w/ Electric Heat ›
- Tips on Buying Beef Tenderloin Steaks ›
- How to Clean and Portion a Whole Beef Tenderloin ›
- What is Rapini? ›
- What is Blind Baking? ›
- Making Polenta Ahead ›
- How to Separate Eggs ›
- What are Chipotle Peppers? ›
- Different Cuts of Beef Ribs ›
- Reducing Stock ›
- Tips on How to Freeze & Portion Stock ›
- How to Slice Onions ›
- Mincing, Dicing & Cutting Onions ›
- How to French Cut Long Beans ›
- Making Poached Eggs Ahead ›
- Learn About Gourmet Salt ›
- How to Poach an Egg ›
- How to Butcher a Whole Chicken ›
- Parchment Paper Baking Tip ›
The Culinary Institute of America17 videos
- Quick Bread: Irish Soda Bread ›
- Cooking Methods: Dry Heat, Part I ›
- Cooking Methods: Dry Heat, Part II ›
- Cooking Methods: Moist Heat ›
- Cooking Methods: Combination Heat ›
- Baking Fundamentals: Recipe Conversions ›
- Physiology of Taste: Salt ›
- Physiology of Taste: Sweet ›
- Physiology of Taste: Bitter ›
- Physiology of Taste: Sour ›
- Physiology of Taste: Umami ›
- French Onion Soup ›
- Deconstructed Elotes, Mexican-Style Street Corn ›
- How to Chop Garlic ›
- How to Make Homemade Chicken Broth ›
- How to Make a Roux ›
- How to Prepare and Cut Herbs ›