The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size. Recipes with diced ingredients usually require the cubes to be no more than ¼ inch square, however some recipes consider dicing according to different sizes. When foods are diced for recipes in different sized diced cubes, a large dice is ½ to ¾ inch square, a medium dice is ¼ to ½ inch square, a small dice is ⅛ to ¼ inch square, and a fine dice is ⅛ inch square or less.

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