This document reviews optimization of cutting parameters in machining using the Taguchi method. It summarizes previous research that has investigated the effects of cutting speed, depth of cut, and feed rate on surface finish in end milling processes using the Taguchi method. The document also provides background on end milling, Taguchi methods, design of experiments, and reviews several previous studies that optimized cutting parameters for different materials using Taguchi methods and found that cutting speed typically has the greatest influence on surface finish, while depth of cut tends to have the smallest effect.