Cutting basil might seem simple, but The Flesh Mechanic quickly learns there’s a right way to do it. 

Stack your basil leaves flat on the cutting board. Then, gently roll them up lengthwise into a tight bundle, similar to how you’d roll a grape leaf.

With your knife, make smooth, even cuts straight across the roll. Avoid sawing or crushing the leaves. Clean slices keep the basil fresh and fragrant. 

The result is thin, uniform ribbons that break down easily in sauces and distribute flavor evenly throughout the dish. 

Simple technique. Big payoff.

Some kitchen tasks feel so familiar that we assume there’s nothing new to learn. Slicing tomatoes is one of them.

But as Gal Ritchie quickly finds out, there’s a faster, cleaner way to get it done.

Grab two flat surfaces, like lids from a container. Place several cherry tomatoes between the lids and apply gentle pressure to keep them steady.

With one smooth, horizontal cut, slice straight through the tomatoes all at once.

Perfectly sliced. No chasing tomatoes around the cutting board. And just like that, dinner prep gets a whole lot easier. 

If you’ve ever mixed up chives, scallions, and green onions, this tip is for you.

Fold a damp paper towel in half twice and wrap it snugly around a bunch of small chives.

With your knife, make smooth, uniform cuts across. The result is perfectly chopped chives that elevate any garnish with minimal effort. 

And don’t toss the ends. Save them for stocks and sauces so nothing goes to waste. 

La Sirena may be used to buying her avocados pre-sliced, but Chef Jojo’s here to show us how it’s really done.

First, take a knife and slice through the peel until the blade hits the pit. Then, keeping the knife steady, rotate the avocado against it to make a clean cut all the way around. One quick twist and voilà!

To remove the pit, gently tap it with your knife and twist. The seed should pop right out, still stuck to the blade. 

Scoop out the creamy avocado with a spoon, then slice into neat, even strips.

Congratulations! You’ve officially graduated from pre-sliced to pro-sliced. 

Ricky Johnson gets an A for effort, but there’s an easier way to shred cabbage like a pro.

Start by slicing the cabbage in half from top to bottom. Next, lay each half flat-side down for stability. Slice into the center to remove the tough root.

With the root gone, run your knife through the cabbage in thin, steady slices until it’s finely shredded.

Just remember: don’t hack the cabbage. Finesse it.

There isn’t much Holly Randall can’t do. But after a quick lesson from Chef Jojo, she can now add “garlic-mincing expert” to her résumé.

To start, grab a large mixing bowl and use the bottom to smash each clove. This breaks the head apart and makes peeling easier.

Once the cloves are peeled, lay one flat on a cutting board. Press and drag the blade of your knife across it to crush the garlic into a rough paste.

Then, keeping the knife tip anchored, start chopping. And remember, let the knife do all the work. 

The result? A smooth garlic paste that makes any dish instantly better.

Good cooking always starts with mise en place, French for “everything in its place.” Thanks to Chef Jojo, Amanda Nicole will never forget to set up her station and prep her ingredients before getting to work.

To slice a bell pepper the Chef Jojo way, start by cutting off a side just before you reach the stem and seeds. Then, run your knife along the pepper’s curve, rotating as you go.  

What’s left should be a flat, seedless roll of pepper, perfect for cutting into smaller sections.

For a perfect slice, lay your pepper piece flat, tuck in your fingers (safety first!), and make long, even cuts. For the perfect dice, rotate and slice again in the opposite direction.

Brandi Love is all confidence on screen. Now that she’s perfected the julienne cut, she’s just as confident in the kitchen.

Start by slicing off both ends of a zucchini. Then, make a lengthwise cut down the middle to split it in half.

Scoop out the seeds, then cut each zucchini segment in half again—horizontally first, then vertically. 

Now, stack a few zucchini pieces together and slice them lengthwise into thin, even strips. 

That’s your classic julienne: elegant, uniform, and totally Chef Jojo-approved.

Believe it or not, there’s an art to crafting the perfect orange slices. Just ask Jak Knife.

Start by slicing off the top and bottom of an unpeeled orange so it sits flat on your cutting board. Then, delicately cut downward along the curve to remove the rind.

With the peel gone, scrape off any remaining pith. Next, slide your knife carefully between each membrane to release perfectly juicy segments. 

Serve and enjoy the compliments as they roll in.