Learn how to maximise your seasonal vegetables in the kitchen with Epicurious magazine's Method Mastery class on how to cut nearly every kind of vegetable.
James Beard Award-winning cookbook author and chef Amy Chaplin is our guide for this edition, as she teaches us how to tackle 59 commonly found types of vegetables, highlighting the flavour, precision slicing, and recipes to bring out the best in each of them.
From the smallest vegetable - peanuts - to trusty root vegetables like parsnip and turnip, she teaches the proper technique for preparing all types of vegetables we probably encounter most days.
She offers up handy tips, like shaving Brussels sprouts on a mandolin and eating them raw tossed in a dressing. And she helps us make the most of the parts we might otherwise neglect, like the inside of the broccoli stem. Most home cooks will bag plenty of new ideas.
Learn how to slice every vegetable in the video below:
The Method Mastery series is a goldmine of culinary tips and techniques. There are plenty of episodes highlighted in the series, which will equip you with well-rounded culinary knowledge and skills, from how to fillet 21 types of fish, to learning how to slice 21 types of meat to make the ultimate charcuterie board.