There seems to be little difference between hard wood and plastic cutting boards from a safety standpoint, as long as they are properly washed and sanitized after each use. Personally, I like the feel of solid wood. One piece of advice--buy large cutting boards. Don't bother with these tiny boards that everyone seems to have in his or her kitchen. They are not user friendly. Once you get down to serious cutting or chopping, the small boards are always woefully inadequate and downright maddening!

Buying this "service deal" can be expensive but if you feel happier knowing that you are protected from breakdown for a few years, shop around insurance brokers to see how prices compare.

Fresh herbs added to soup may lose their flavor when cooked for a long period time. Add more herbs shortly before serving to boost the flavor