I’ve mentioned in the past that wood is the best composition for a cutting board. The downside is that wood can harbor bacteria, especially if raw meat was cut upon it. The trick to keeping the cutting board clean is to wipe it down with white vinegar after it has been washed. The acidity of the vinegar will kill off any little nasties hiding on the board and won’t add any off flavors to anything cut on the board once it dries.

Yesterday we mentioned that adding a cut up potato to a soup can extract extra salt. Another way to do this is to attempt to restore the balance of salinity to other properties of the soup. Try adding a teaspoon each of vinegar and sugar to help restore this balance. This can also work for vegetables that are being boiled or steamed.