What knife technique involves cutting food into small cubes?

Dicing is the correct knife technique for cutting food into small cubes. This method involves slicing the food into evenly sized pieces, typically with each side measuring around 1/4 to 1/2 inch. It is a precise technique that not only ensures even cooking but also enhances presentation, as uniformly sized pieces look more appealing on the plate.

In contrast, chopping generally refers to cutting food into larger, rough pieces without a uniform size, which is suitable for ingredients that will be cooked down or incorporated into a dish where precise sizes aren’t essential. Julienning involves cutting food into long, thin strips, which is often used for vegetables to create visually appealing presentations. Mincing refers to cutting food into very small, fine pieces, which is common for garlic, herbs, or other ingredients where a more intense flavor release is desired. Each of these techniques serves a distinct purpose in culinary preparation, but dicing specifically targets the creation of small cubes.