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Should You Use a Wood or Plastic Cutting Board?

What you need to know about the food safety properties of both

Consumerreports.org

Wood versus plastic cutting boards: Which one to use is a quandary for many people. Food safety experts used to warn against using wood cutting boards, saying they were more likely to harbor bacteria that can cause foodborne illness, like E. coli or salmonella, than plastic cutting boards. But while both types have their pros and cons, research shows that either wood cutting boards

or plastic cutting boards can be safe if you follow some simple steps.

Use at least two

“Have one cutting board for raw meat, fish and poultry,” says Sana Mujahid, PhD, manager of food safety research and testing at Consumer Reports. “Have a separate cutting board for readyto-eat items such as bread, fruits and vegetables.” This helps prevent cross-contamination—for example, you don’t run the risk of transferring salmonella or another type of bacteria from chicken to your veggies if you cut them on different surfaces.

Clean thoroughly

Even if you’re just slicing a loaf of bread, it’s good to get in the habit of washing cutting boards—wood or plastic—with hot, soapy water after every use. Most plastic boards can also go in the dishwasher.

Know when to buy a new board

Over time, any cutting board (plastic or wood) can develop deep scratches or grooves that may trap bacteria, which could then spread to your

Cutting Board

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food. Harder materials, such as bamboo and maple, are less prone to scarring than softer woods, such as cypress. Replace any cutting board when it becomes heavily scarred. Things to consider when buying a cutting board

Plastic boards: When it comes to cutting board materials, plastic ones are a workhorse for chopping and slicing produce, mincing garlic and herbs and cutting meat, plus they have the added benefit of being dishwasher-safe. On the downside, they tend to be harder on your knives (the grooves they create can harbor bacteria), and they aren’t known for being particularly beautiful.

Wood boards: Wooden boards are typically more aesthetically impressive, extra durable and less hard on your knives over time, though they do require a little extra TLC by way of a mineral oil rub. Wooden boards often double as serving boards too.

Extra features: Other cutting board features to consider include a groove around the board for catching juices, tapered sides or handles for ease of carrying and weight and size for both ease of manipulation and storage.

Which Wines Can You Cook With?

Best red and white options

Lovetoknow.com

Oftentimes, people aren’t overly stressed when scanning the shelves and choosing a wine for the evening. But, when it comes to choosing a wine to cook with, the story changes. Which wines are the best to cook with is an ongoing question and intimidating topic for many, but it doesn’t have to be.

Which wines can you cook with? How to choose

People often think that because they aren’t drinking the wine, the quality doesn’t matter. Not true! A good rule is that (pending there is enough) the wine should be good enough that you enjoy sipping on a glass while cooking.

The second takeaway is that you want a dry wine. Adding wine to a dish adds aromas, flavor and acidity, while the alcohol evaporates. Generally, you want to steer clear of sweeter wines that contain residual sugar, as it will remain behind, sweetening the dish unnecessarily.

Best white wine for cooking

Overall, you’re looking for a crisp, brightly acidic white that won’t overpower a dish but rather enhance it with additional aromas and flavors. Avoid oaked wines, as these tertiary flavors will clash and turn bitter during a sauté.

• Sauvignon blanc is a great choice, as it has zippy acidity with some savory herbaceous characteristics.

• A sharp pinot grigio is another great option for delicate dishes like white fish. It adds just enough complexity without taking over the entire dish.

• A dry, unoaked chardonnay is a great option if you are making anything creamy, like risotto or a pasta sauce. Lean into chardonnay from cooler regions with good acidity and bright notes.

Best red wine for cooking

If you are making a hearty stew or braising short ribs, you’re going to want to add complexity to the dish with a red wine. While you can go with light, medium or full-bodied wine here, you’ll still want to avoid anything oaked and stick to dry, high-acid reds. You’ll also want to avoid highly tannic reds, as they don’t translate well when cooked.

• Pinot noir is a great go-to option. It’s fresh

and bright with enough structure and earthy forest floor notes to add the right amount of savory to a dish.

• Chianti is another one that adds sharp acidity with plenty of savory character.

• A few other good red wines to cook with are Côtes du Rhône, cabernet and merlot.

Best Fruits and Vegetables for Gut Health

Realsimple.com

Here are the best fruits and vegetables for gut health, but as always, consult a medical professional to determine which foods are best for your personal gut health.

Garlic and onions

Cooking with onions and garlic can both flavor your food and improve your gut health. Raw onions and garlic are higher in prebiotics, and can be used in vinaigrettes, salsas or other accouterments for a gut health boost.

Ginger and turmeric

Ginger promotes gut motility and can ease a wide range of gastrointestinal complaints, like belching, bloating, indigestion and nausea. Turmeric is an anti-inflammatory, and studies have shown that it can soothe digestive disorders, including irritable bowel syndrome and inflammatory bowel disease.

Leeks

Also in the allium family with garlic and onions, leeks can be beneficial for gut health thanks to their prebiotics

Artichokes

Artichokes are widely known as an anti-inflam-

matory and digestive aid, thanks to their high fiber content and both prebiotic and probiotic content. Enjoy them steamed with a yogurtbased dip to enhance your probiotic intake.

Fennel

Fennel is high in fiber and is a prebiotic food. Thinly slice it to add to salads and sandwiches, or garnish dishes with the fronds.

Brussels sprouts

This cruciferous vegetable is high in fiber, vitamin C and vitamin K.

Spinach

Spinach is a rich source of fiber, iron and magnesium and can be mixed with many other fruits and veggies that contain vitamin C to assist with iron absorption.

Sweet potatoes

Sweet potatoes are a great source of complex carbohydrates for long-lasting energy, as well as vitamin A, however keep the skin on, as this is where much of the fiber resides.

Berries

Raspberries, blueberries, strawberries, blackberries [and more] are a great source of fiber and

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Gut Health

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antioxidants, which combat stress and inflammation in the body.

Plantains

Plantains are a good source of fiber, vitamins, magnesium and potassium, as well as starchy carbohydrates for long lasting energy.

Bananas

Bananas are rich in prebiotics that benefit the gut.

Avocados

Also high in prebiotic nutrients, avocados are

great for gut health.

Apples

Apples have pectin, which provides another source of important fiber for the gut. Apples are also rich in quercetin, another polyphenol nutrient that supports the mucus layer.

Pomegranates

Pomegranates are rich in polyphenols that are prebiotics that won’t trigger gas, like some of the vegetable-based ones, such as garlic and onions, while helping to promote and heal the mucus layer that protects the gut lining.

10 Food Storage Tips, Tricks and Hacks for Stretching Your Groceries

Tasty.co

1. Store lemons in the fridge, not on countertops. In a test, lemons stored in sealed plastic bags in the fridge lasted four times longer than lemons kept at room temperature.

2. Take cheese out of the plastic wrap it came in. Instead, re-wrap it in parchment paper or cheese paper so it can breathe and last longer. When cheese is wrapped in plastic, it can’t intake oxygen — which can affect flavor and breed bacteria.

3. Store refrigerated greens with a paper towel. The paper towel absorbs excess moisture, which keeps the greens from getting soggy over time — and extends their shelf-life.

4. Puree any past-their-prime greens (like kale or spinach) then freeze them into smoothie boosters.

5. Store natural nut butters upside down to prevent separation.

6. Freeze leftover tomato paste in scoops.

7. Don’t leave canned food leftovers in the can. If you open a canned good — like beans, tuna or tomatoes — but don’t use all of it, make sure to transfer leftovers into a separate container. Refrigerating leftovers in the same open can negatively affects taste, among other things.

8. Store herbs upright in fresh water. If you have the counterspace, this is the best way to ensure maximum extended freshness.

9. Freeze meat if you’re not eating it right away. This way, you can also buy in bulk — which can save you a few bucks or at least prolong your next trip to the store.

10. Don’t wash produce until it’s time to eat it. If you pre-wash all your fruits and veggies when you get home from the store, the leftover dampness can make them mold or rot more quickly.

Summer Cooking Projects for Kids

One of the

Foodnetwork.com

to entertain your kids this summer is to get in the kitchen

Now that school’s been out for a few weeks, the initial excitement may have worn off and you may find yourself searching for creative ways to keep the kids occupied. Why not let them try their hand in the kitchen? Cooking projects are a great way to bond with your little ones while letting them explore new flavors and discover new favorites. Here are some ideas to let your kids take the reins in your kitchen and get them away from that pesky TV screen.

Cookie Puzzles

Take puzzle night to the next level. Instead of sitting down around a box in the living room, get the kids into the kitchen to make their own jigsaw. Starting with a simple cookie square allows kids to design how they want the pieces to fit together, whether it’s a traditional puzzle-piece shape or something more abstract.

Basic Mug Cake

Take the hot oven out of the cake equation and make a basic mug cake. Throw ingredients together in a microwave-safe mug, cook on high for about two minutes and — voila! — kid-sized personal cakes they can make themselves. Riff on this basic recipe with a bunch of variations, like confetti, strawberry shortcake and chocolate chip:

Lightly butter four small microwave-safe mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about two minutes. Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined. Pour 1/3 cup batter into each mug. Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about two minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top as desired.

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Rootsarethehiddenstructuresthatanchorplantsinthesoil.Theyabsorb,store,andtransportwaterandnutrients whichallowleaves,flowers,andfruitstogrowaboveground.Butforrootvegetables,therootsarealsothepartsweeat, providingarichsourceofnutrientsandatasty,healthydiet!Mostrootveggiesarecoolseasonvegetablesthatlikefull sunandgrowbestinearlyspringandfall.Theyareoftenenjoyedinwarmandfillingmealsthroughoutthecoldermonths.

Health Benefits of RootVegetables: Packedwithfiberandantioxidants,rootvegetablesarewellknownfortheirdistinctvitaminandnutrientcontent.As starches,theyalsoprovideagoodsourceofcarbohydratesforenergy.Brightlycoloredrootveggies(carrots,beets,and sweetpotatoes)containhighamountsofcarotenoids,VitaminA,andVitaminCwhichsupportvisionandimmunehealth. RootvegetableshavevaryingamountsofVitaminB,Potassium,Iron,Folate,andManganesewhichhelptoreduceinflam mationandsupportastrongandhealthybody.[1]

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RootVegetableStorage&Preservation: Rootvegetablesarebeststoredatcool temperaturesindarkareaswithrelativelyhigh humidity.Storingthemintherefrigeratorin containercoveredbyadampclothworkswell, butstorageinacoolbasementorproduce cellarworksbetterforlargequantities.The greensonrootvegetableswillnotstayfresh foraslong,soitisbesttoremoveandeat thempromptly,eventhoughtheroot vegetablesthemselveswillstayfreshincold storageforupto fewmonths.Theycanalsobepreservedbyfreezing.

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easiest ways

7 Things to do With Leftover Egg Yolks

Eggs are expensive; don’t toss their liquid gold centers

Foodnetwork.com

Maybe you’re on an egg white omelet kick or maybe you just made a dessert that uses a lot of egg whites (angel food cake and meringues, we’re looking at you). It feels wasteful and expensive to throw away those leftover egg yolks. Instead, mix them together and remember this conversion: 1 large egg yolk is typically 1 tablespoon or .54 ounces. According to the USDA, you can store egg yolks in the fridge for up to four days. Stash them there now and make one of our leftover egg yolk ideas later.

1. Whip up Caesar salad dressing.

2. Add an extra egg yolk to a box cake mix or chocolate chip cookies. Egg yolks contain moisture and fat, and when you add an extra one to desserts that are easy to tinker with, like box cake mix or your favorite chocolate chip cookie recipe, it makes for richer results. Chocolate chip cookies will taste chewier, while cake mix will taste moister.

3. Make Carbonara. Egg yolks along with a few other tasty ingre-

dients like Parmesan come together to make Carbonara’s silky, rich yellow sauce. If you have leftover egg yolks, you have an excuse to make it for dinner.

4. Use them as egg wash. Egg wash made from egg yolks instead of whole eggs turns baked goods extra golden brown.

5. Bake a creamy, custardy dessert. Egg yolks make for a glossy, smooth, deep yellow custard. If you’re into baking, save your egg yolks and then put them to work in a beautiful custardy dessert like key lime pie, creme brulee or classic banana pudding.

6. Mix an emulsified sauce.

Several classic sauces lean on egg yolks for their thick and creamy consistency, including hollandaise sauce, aioli and mayonnaise. Make sure you buy pasteurized eggs because you’ll be eating them raw.

7. Bake the most tender sugar cookies. For extra rich sugar cookies that snap but aren’t brittle, add an egg yolk to the dough.

N O W O P E N !

Espresso Martini

Savoryexperiments.com

Ingredients

1 ounce espresso freshly brewed

1 1/2 ounces vodka

1/2 ounce coffee liqueur (such as Kahlúa)

1 ounce Baileys Irish Cream

1/2 ounce simple syrup or flavored syrup

Coffee beans, for garnish, optional

Instructions

Brew the espresso and place it in the refrigerator to let it chill.

Place the chilled espresso, vodka, coffee liqueur and simple syrup in a cocktail shaker with one cup of ice. Shake vigorously so it gets frothy. Using a strainer, pour into a martini glass. Garnish with coffee beans, if desired.

Projects for Kids

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Safe Tasks for Kids

Finding safe, easy and helpful kitchen tasks for kids will make them feel like they did their part to make dinner magic happen. Shredding lettuce? They’ve got it. Washing fruits and veggies? You bet. Other jobs kids could do in the kitchen are measuring, stirring dry ingredients, separating eggs, whisking, frosting a cake, helping assemble a pizza, and of course taste-testing.

Try Homemade Bread

Nothing smells better and is more fun and messy than making fresh bread with your kids. Both big and little ones get to measure all the ingredients and squish them together in a resealable bag. Let them take turns kneading the dough, then practice patience as they wait for it to rise, bake and cool. This is a great time for bonding and teaching them about cooking. Before you know it, they might be making you dinner!

10 Fun Facts About Ice Cream

1. It takes 12 pounds of milk to produce just 1 gallon of ice cream.

2. The average number of licks to finish a scoop of ice cream is 50.

3. The most popular flavor is vanilla, then chocolate.

4. Chocolate ice cream was invented around 50 years before vanilla and was inspired by hot chocolate.

5. Some of the strangest flavors found are: avocado, garlic, chili, licorice, Stilton cheese and bacon.

6. Ice cream headaches or “brain freeze” is the result of the nerve endings in the roof of your mouth sending a message to your brain of the loss of heat.

7. The tallest ice cream cone was over 9 feet tall in Italy.

8. The average American eats 45.8 pints of ice cream a year.

9. Neapolitan ice cream wasn’t always the strawberry, chocolate and vanilla trifecta we know today. Originally, it was made up

of vanilla, cherry and pistachio, in honor of the Italian flag.

10. A whopping 9% of cow’s milk in America is used to make the dessert.

The Home News

Homemade Hummus 3 Ways

cessor. Blend until smooth. While blending, slowly add in the olive oil until the hummus is creamy and smooth. Garnish with finely chopped bell pepper and a drizzle of olive oil.

Pesto

15 oz can chickpeas, drained, reserving 1/4 cup of the liquid from the can

1/2 cup fresh basil leaves, loosely packed

2 tablespoon olive oil

2 cloves garlic, peeled

1/2 tsp. balsamic vinegar

1 tablespoon pine nuts

1/4 tsp. salt (or to taste depending on the saltiness of your chickpeas)

Classic

15 oz can chickpeas, drained and rinsed

4-5 tablespoons tahini

1-2 cloves of garlic

1/2 tsp. ground cumin

1/2 to 1 tsp. salt, or to taste

3 tablespoons fresh lemon juice

4-6 tablespoons cold water

Add chickpeas, tahini, garlic, cumin, salt, lemon juice and 4 tablespoons of water to a food processor. Puree for 4-5 minutes until smooth and creamy. If it’s not creamy enough or too thick, add a few more tablespoons of cold water. Taste and season with additional salt, garlic, cumin or lemon juice as needed.

Roasted Red Pepper

2 bell peppers, seeded and quartered

15 oz chickpeas, 1 can

1 clove garlic

3 tablespoons tahini sauce

2 tablespoons lemon juice

1 tsp. smoked paprika

½ tsp. salt

½ tsp. black pepper

2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt and pepper to the bowl of a 2-quart food pro-

Drain the chickpeas but reserve 1/4 cup liquid from the can. Transfer the chickpeas to a microwave safe dish, and warm them in the microwave for 30 seconds. Put the chickpeas, liquid, basil, olive oil, garlic cloves, pine nuts, and balsamic vinegar into a food processor. Blend until smooth, then add salt to taste. Just before serving, you can drizzle a little olive oil or sprinkle basil on top.

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