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Biscotti
Originally from Italy, biscotti are oblong, thick, brittle cookies designed to complement dunks in coffee, cocoa, or wine. A dip in a warm beverage softens the cookie, making it easier to chew and enjoy. The word biscottio, known as biscotti today, gets its name from "bis" (twice) and "cotto" (cooked) or roughly translated, "twice baked" and derives from the traditional method of baking them long enough to make them dry and crunchy. When Italians first created biscotti in the region of Tuscany many centuries ago, they would shape the dough into long slabs, cutting it into half-inch thick cookies, and bake them once again to dry out. Because this very hard, barely risen cookie could be stored for long periods of time, they were historically used by explorers, soldiers and fisherman.

Traditional biscotti were almond flavored, as almonds were plentiful and readily available in Italy and nearby countries. From the almond recipe of Tuscany, the recipe expanded to feature ingredients such as anisette-, amaretto- and lemon-flavored dough. Soon, other European countries adapted the twice-baked recipes as their own, adding favorite spices and special ingredients.

Some crisp and crunchy, others soft and easy to bite into, today's biscotti come in a virtual smorgasbord of flavors. In fact, the traditional flavors of this Italian-born cookie have taken somewhat of a back seat to today's creative, sometimes wild, but generally wonderful variety of biscotti. Rather than almonds, biscotti might contain chopped walnuts, cashews, pistachios or hazelnuts. Chocolate slivers, carob chips, or dried cranberries and cherries might dot a cookie flavored with spices such as allspice, mace, ginger, cinnamon, anise, or vanilla. Even more decadent biscotti, perhaps with orange zest or mint, are coated in white chocolate, milk or dark chocolate or even caramel icing. Like other cookies, biscotti can be ornately decorated for special occasions. They are usually made in a 3" size, a 5" size, and a 7" size, the latter commonly reserved for coffee shops, cafes and ice cream parlors.

While there are hundred of recipes for biscotti throughout the world, other than flavoring (biscotti can also be subtly-sweet or savory) they fall into two distinct categories — those made with butter and those made without butter or any shortening. The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butterless ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass wine or port in which to dip them.

Cutting Boards
Almost any meal preparation requires some degree of chopping and slicing of ingredients on cutting boards, of which there are many to choose from. Cutting boards are classified as a hard surfaced kitchen tool that is generally made of wood, bamboo, plastic, acrylic or glass and is used as a surface for cutting, slicing, chopping, or mincing food products.

These days, cutting boards come in a wide variety of thicknesses, shapes and sizes to fit a variety of different preparation and storage needs. Some cutting boards even contain a groove around the entire surface of the board, which allows food juices to be retained so they don't spill onto the adjacent surfaces.

Each type of cutting board has its pros and cons, mostly related to issues involving cleaning & sterilizing, maintenance, and the wear and tear on your kitchen knives.
Whatever cutting board you choose, it's important to keep it clean and in good shape to avoid any contamination of food coming into contact.

Scrubbing your board with hot soapy water is a must and should be done immediately after use. To avoid cross contamination it's advisable to keep a separate board for cutting raw meats, poultry and seafood. This ensures that no bacteria from uncooked meat juices will come in contact with cooked meats or raw vegetables.

Wooden Cutting Boards
Wooden cutting boards are generally thought to be the best of the cutting board options available. They are easier on kitchen knives than other types, can last forever with the proper care, and are an attractive addition to your kitchen.

Most wooden cutting boards are made of hardwoods, usually maple. There are three types to choose from with the difference being in the way the wood is cut and assembled: end grain, edge grain and flat grain.

End grain boards tend to be strongest and resist warping the most. Edge grain boards are lighter but still quite strong. Flat grain boards are weak and warp easily and are usually not recommended for heavy use.

The number one issue with a wood board is keeping it clean. Because the wood surface is porous, juices can easily soak into the wood, causing a potential bacteria problem. When cleaning your wooden cutting board, don’t immerse the board in water. Instead, sponge it off with warm, soapy water. Dry it thoroughly.

Heat, moisture and dryness can cause warping and splitting of your board as they age. Periodic use of a food-safe or food-grade mineral oil helps to restore the cutting board. The oil can be rubbed into the wood to lengthen the life of the board and assist with keeping the board from drying out after repeated washings with water and solvents.

Bamboo Cutting Boards
Bamboo cutting boards are becoming quite popular because they are made from a strong, light and ecologically sound product. Bamboo is actually a grass, with over 1000 different species found worldwide. It's one of the fastest growing plants on the planet, growing up to 2 feet per day, making it a viable alternative to trees as a natural resource.

It's also a very tough plant, about 16 percent harder than maple, which makes it an ideal material for making many items for the kitchen such as bowls, chopsticks, flatware, plates, serving trays and of course, cutting boards.

Bamboo cutting boards are easy to maintain, light and inexpensive. Cleaning should be done with hot soapy water, and wiped dry after rinsing. Do not let water sit on the board, immerse it in the sink, or put in the dishwasher. It should be wiped down periodically with mineral oil to preserve the finish.

Plastic Cutting Boards
Buying a cutting board made of plastic is the least expensive option, making it an excellent value for the budget conscious consumer. Today you can find plastic cutting boards in a wide array of sizes, shapes and colors. One advantage in using a plastic cutting board is that it's non-porous, meaning it will not absorb any liquid or juices from foods and vegetables. Colored plastic cutting boards are commonly made of a poly-substance that is soft and not damaging to knives, as well as washable and dishwasher safe for thorough cleaning. Many kitchens have several of these boards for cutting specific food items such as meat, vegetables, bread and fruit. These cutting boards are good for general kitchen use and light and easy to pack for camping, boating and picnics.

Cleaning these boards can be done in the dishwasher, but thin boards may warp due to the heat. If cleaning by hand they should be scrubbed in hot, soapy water, rinsed and dried. They should be replaced when scratches and gouges appear on the surface as bacteria can hide and be difficult to remove.

Acrylic Cutting Boards
Acrylic cutting boards are an attractive option if you're looking for a low maintenance, tough, and easy to clean cutting surface for your kitchen. These durable boards can also be used for holding hot pots or casserole dishes on your table or countertop.

The main drawback with these strong surfaces, of course is the wear and tear on your kitchen knives. These hard surfaced boards will dull your knives much quicker than the softer surfaces of wood cutting boards. Serrated knives will last longer but will eventually have to be replaced. Your board, however will last a very long time.

Although these boards are harder on your knives than wood cutting boards, they need no upkeep other than cleaning and sterilizing. They require no sanding or oiling, just the usual good kitchen hygiene.

Glass Cutting Board
A clear glass cutting board is inexpensive, strong, attractive, durable and dishwasher safe. The best quality of these cutting boards is that they are resistant to scratches making them more sanitary than wood or plastic boards. The good sanitary qualities of these boards make them a good choice for cutting meat, seafood and poultry products.

The main drawback to glass cutting boards is that they are extremely hard on your knives. It will dull knives quickly with heavy usage. It's generally recommended to use inexpensive disposable knives rather than your expensive good knives with these boards. The other thing to consider is that when cutting on such a hard surface it's possible for the knife to slip and causing an injury.

One of the best uses for a glass cutting board is as a trivet for hot casserole dishes on your dinner table or on your countertop for hot pots and pans. The tempered glass they are made with is almost bulletproof.