TechniquesTourneing Vegetables1. Begin with a well-scrubbed, medium-size carrot and a sharp paring knife.2. Cut the carrot into 2" pieces.3. Working with 1 piece at a time, hold the carrot firmly between your thumb and forefinger. Grip the knife and steady your thumb on the other end of the carrot.4. Trim carrot on one end, turning it as you go, to form a tapered tip.5. Pare down the sides of the carrot with a knife to smooth out the edges.ADVERTISEMENTADAD6. Continue cutting until the carrot resembles a football in shape on one end.7. Flip the carrot over and trim the other end until both ends are shaped the same.8. Repeat.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD