Tagged With cutting boards

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Garlic is an ingredient I could never give up, and I've resigned myself to living with the smelly reality of it. I've tried the lemon-salt-scrubbing trick. I've tried bicarb soda. Neither totally eliminate the pungent aroma garlic leaves in its wake. But Cook's Illustrated has a new trick for me to try, and it involves a potato.

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When I first got my wooden cutting board, I was excited to use it, but also very sure I was going to ruin everything. I got over it, but I would have gotten over it a lot faster if I had'd Food 52's comprehensive guide on caring for the things.