Most home chefs remain unaware that their cutting boards, whether plastic, wood, or glass, provide a breeding environment for dangerous bacteria, such as Salmonella and E. coli. Toxins and ...

“It reminded me of a good charcuterie board back home in Wisconsin with everything you need: cheese, crackers, grapes, fig dip, a little bit of honey. It was good.” Boston’s dominance on the glass set ...

plastic boards get scratches easily and tend to be smelly after a few weeks so traps microorganisms; glass boards are hard on blades and can shatter if care is not taken causing injury.