Julienning is a method of food preparation in which the food item is cut into long thin (matchstick-sized) strips. Common items to be julienned are carrots, in preparation for carrots Julienne, a common side dish, potatoes for french fries, or celery for Céléris Remoulade.

With a sharp knife the raw vegetable is sliced on four sides to create a thick rectanglar stick, then cut lengthwise into approximately 3 mm (1/8 inch) slices.

Stacking these slices and again cutting lengthwise into strips creates thin uniform square sticks. Julienne usually applies to vegetables prepared in this way but it can also be applied to the preparation of meat or fish, especially in stir fry techniques.

The first known use of the term in print is in 'Le Cuisinier Royal' from 1722. The origin of the term is uncertain, but may derive from the proper name Jules or Julien. Some claim that a certain chef Jean Julien first used this method of preparing vegetables, but definite evidence to support this claim is still needed.

Once julienned, turning the subject to a 90 degree angle and dicing finely produces brunoise.