Do you know how to fold, temper, braise, and brown? How about make a pan sauce, a roux, or a vinaigrette? If you don't, the San Francisco Chronicle wants to teach you. We do a lot of those things regularly, but we still found this article fascinating and helpful. It was originally published last summer, but we've returned to it for info and tips several times.
Every technique is explained in lucid language, and each has an accompanying video as well as a beautiful hand drawn image. We especially like the guide to segmenting citrus -- a technique we want to master.