To slice is to cut an ingredient into thin, flat pieces, usually with a knife, mandoline, or slicer. Slice thickness affects both cooking time and presentation: thin slices cook quickly and work well as garnishes or in dishes like carpaccio or sashimi, while thicker slices hold up to grilling or roasting. Cutting across or with the grain of meat changes its texture; slicing against the grain shortens the muscle fibers and makes a cut easier to chew. Slicing is distinct from chopping or dicing, which produce smaller, less uniform or cube-shaped pieces rather than flat pieces of consistent thickness.