Have you ever seen a recipe where you need to "chiffonade" something, usually an herb, and not known how to chiffonade? I know I have! After seeing it many times, I finally decided to find out what all this chiffonade business is all about. Fortunately, it's just fancy talk for cutting into thin strips. Like most words of French origin, it sounds fancy. "Chiffon" is French for "little rag," and so, chiffonade means to cut into little rags. Now, go impress your friends with your new knowledge!