To “julienne” a type of food means to slice it into the shape of a skinny little matchstick. Julienned foods aren’t just classy; they’re also a convenient way to get kids and other picky individuals to eat some zucchini or broccoli without facing the textural issues that tend to dissuade them. Give ’em a light sauté to make a great side for a fish fillet, or stir them up into a simple pickled salad to lend tang and color to your rice or noodle bowl.

Chefs julienne vegetables so they cook evenly, and to make restaurant-worthy slaws and sides. But as anyone who’s tried it will tell you, julienning with a knife alone can wear your patience something awful. No more of that! Next time you’re looking to slice up a bunch of veggies at once, try this two-step trick — courtesy of our friends at ChefSteps — for painlessly whipping up sticks on the fly and get creative with all sorts of garnishes, salads and easy side dishes! Check out the instructional video below.

What you’ll need:
A mandoline
Your favorite knife
Food ready to embrace its matchstick-sized density

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the BasicsFluid Gels, Austrian quiz online casino,  French Macarons and more!