Julienne and batonnet cuts are both precise ways of slicing up vegetables, and they actually look pretty similar. But how big ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne ...

The 6-in-1 doodad can make everything from sweet potato chips to zoodles. Here's to enjoying more nutritious, delicious meals ...