In cooking, the term for cutting food into small pieces is "mincing." This technique is often applied to garlic, onions, and herbs, making them easier to incorporate into dishes. Mincing enhances the flavor of the ingredients as larger pieces can dominate or distribute unevenly in a dish. It requires a sharp knife and a proper technique to ensure the pieces are uniformly small. Mincing releases essential oils and juices from the ingredients, intensifying their taste and aroma, contributing to the overall profile of the meal.