Sometimes we need to consider how we break down food. Not just mechanically with our mouths, but in preparation too.
When making a dish, preparation is key and even just the cuts we apply to our vegetables or meats can make a big difference to the end product.
So my little tip for today is to consider understanding the textures and rigidness of your ingredients before deciding on cuts and slices. It goes a long way and has made me reform many of my dishes.