Dicing is a cooking technique that involves cutting food into small, uniform cubes. This method is commonly used for vegetables, fruits, and meats to ensure even cooking and consistent presentation. The size of the dice can vary, typically ranging from small (1/4 inch) to large (1 inch), depending on the recipe requirements. This technique is essential in many culinary preparations, such as soups, salads, and stir-fries. Proper dicing enhances the texture and flavor distribution in dishes, making it a fundamental skill for chefs and home cooks alike. Tools like knives and cutting boards are essential for effective dicing.