I see chefs on tv using butcher block counters and very large cutting boards to chop all kinds of things (think garlic, sun-dried tomatoes and raw proteins). For me, this would warrant a good scrub in the sink. How does one clean these large cutting boards especially if it's your counter? Do you wash your wooden cutting boards after each use?
Plus, one lucky person will get the baked goods delivered to their office
Watch Our Bake Off Today
The Magical, Drug Test-Resistant Poppy Seeds
The Trader Joe’s Product Causing a Furor in Britain
Bhutanese Food in America
8 Iconic French Brands
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)