Have a recipe that calls for dicing? Here's how to do it.

Dicing, or cutting ingredients into uniform blocks from 1/8 to 1/4 of an inch, is often used for tomatoes, onions, cucumbers, zucchini, and eggplant. Here’s how to dice a tomato:

1. Cut the tomato in half lengthwise through the stem with a serrated knife. Notch out the core.

2. Make ½-inch-thick horizontal slices. Then cut vertically through the slices in thin rows.

3. Using a “pinch-grip” (move your hand up on the handle and place your index finger and thumb on opposite sides of the knife’s blade, wrapping your other fingers around the handle), cut across the strips for an even dice.

-- The Nest Editors

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