Glossary

To cut food into small, uniform cubes, typically ¼" to ½" in size. See also knife skills.

The chemical reaction between amino acids and sugars that occurs when food is browned, creating complex flavors and aromas. Responsible for the crust on a seared steak or the golden color of toasted bread.

To cook the surface of food (usually meat) at high heat until browned, locking in flavor via the Maillard reaction.