If you love beets, pomegranates, or raspberries, then there’s a good chance your cutting boards are tinted red—and not because you bought them that way. Though these stains really have no effect on other foods you cut, cosmetically, you want your cutting boards to stay in the same condition they were when you bought them. Fortunately, there’s a way to prevent these stains. (And no, it doesn’t involve cutting out some of your favorite foods.)
In this segment from the Chinese Favorites episode of America’s Test Kitchen TV, one of our Tastings and Testings team’s editors, Carolyn Grillo, shows off the simple trick we use here at America’s Test Kitchen to prevent stains on your cutting board. All it takes is an inexpensive ingredient that you probably already have in your pantry. Here’s what we discovered:
Spray it up: Before you start cutting up your favorite food that has a risk of staining, take out a can of vegetable spray and spray down your cutting board. Make sure you cover the entire area you plan on using.
Wipe it down: Once you’re done chopping, transfer your ingredients to a bowl. Then, all you need to do is take a clean paper towel, wipe up the juices, and admire your beautiful, stain-free surface.