Sometimes a recipe calls for "blanching" or a "bain marie". You may not know exactly what that is, or how to make it happen and thank goodness for google. But here are some things I've found along the way that are helpful.
Chiffonade: A term for cutting something (usually fresh herbs) into thin ribbons. This type of cutting is used mostly on large leafed herbs like basil. You simply stack several leaves on top of one another, roll them (like a cigar) and start cutting in about 1/8" strips.
