There they are, the fresh pineapples stacked in rows at the grocery store, with their greenish-golden hues indicating that they are ripe and ready to eat. There's a sales tag. It's a screaming deal.

Here's everything you need to know about knife cuts, from batonnet to chiffonade. Matt Taylor-Gross / Food Styling by Barry Tonkinson One of the first things a student learns in culinary school is how ...