In this episode, Payal walks us through a wide variety of ways to peal and chop vegetables, from (you guessed it!) slicing, mincing, dicing and scraping, to more intricate techniques like cutting juliennes, brunoise, and chiffonades to knife your way to culinary glory (pun not intended, of course!). The episode is all but hands-on instruction, with Payal's minutely-detailed descriptions. Also, kudos to you if you know some or all of this kitchen-speak already!

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