Just In: The Best Wooden Cutting Boards

These made the cut No Images? Click here   The Best Wooden Cutting Boards A good wooden cutting board will look great and last for years, all while extending the lifetime of your knife blades. Plus, you might be surprised to learn that wooden cutting boards are easier to keep clean than most of their plastic counterparts. Below are our favorites. Get the full story here.  The Best End-Grain Wooden Cutting Board: The BoardSmith Maple Carolina Slab Butcher Block​ A fine piece of woodwork, this maple end-grain board from The BoardSmith is thick, solid, and gets all the details right.   Another Great End-Grain Cutting Board: Brooklyn Butcher Block End-Grain Maple With perhaps the most beautiful finish of all the boards we tested, Brooklyn Butcher Block's maple end-grain board is impressively well made. The Best Edge-Grain Cutting Board: Brooklyn Butcher Block Long-Grain Maple​ More affordable than an end-grain board, this edge-grain number from Brooklyn Butcher Block is thinner and lighter, but still solid and impressively consutructed..   The Best Affordable Wooden Cutting Board: Ironwood Gourmet Acacia End-Grain Prep Station At a fraction of the cost of the above boards, this acacia end-grain cutting board will do its job more than well enough.  Need more equipment recs? We can help! The Best Plastic Cutting Boards Our Guide to Prime Day Deals Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Make the Perfect Pulled Pork

Low and slow No Images? Click here   Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a Crowd Pulled pork is one of the more forgiving recipes in the world of barbecue. Season it well, smoke it low and slow, and you're pretty much guaranteed to get incredible results, perfect for sandwiches or just eating with your fingers. Read the full write-up → Your recipe kit Low-and-Slow Pulled Pork (Smoked Pork Shoulder) After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork. Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor. Lean and Mean Dry Rub for Pulled Pork Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork. The essential equipment The Big Green Egg and Beyond: The Best Kamado Smokers and Grills Get a kamado started, bring it to temp, and there's little need to touch it until the meat is ready. They're superb smokers and roasters, and they're unmatched as backyard pizza and bread ovens. Shredder Claws When it comes time to pull the pork, you can use forks without too much trouble, but dedicated bear claws make it even easier. To use them, you slip a plastic claw onto each hand, then tear at the meat.  Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Homemade Pistachio Paste Opens Up a World of Pistachio Desserts

What's new on Serious Eats No Images? Click here TECHNIQUES Homemade Pistachio Paste Opens Up a World of Pistachio Desserts With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste. Read Now TECHNIQUES How to Blanch Pistachios (and When You Need To) Blanching pistachios is a simple if time-consuming task, and it's well worth the effort in recipes where you want a true pistachio flavor to shine. Read Now FEATURES ​Breaking Down Pork Shoulder: Boston Butt Versus Picnic Shoulder Shopping for pork shoulder can get confusing fast. Learn the difference between Boston butt and picnic shoulder so you never panic at the butcher's counter again. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Shredder Claws  ​ When it comes time to pull the pork, you can use forks without too much trouble, but dedicated bear claws make it even easier. To use them, you slip a plastic claw onto each hand, then tear at the meat.  Shop Now FEATURES From Trash to Treasure: The History of Barbecued Ribs Far from being a delicacy that traces its roots to the antebellum South, barbecue ribs are a 20th century innovation. Read Now RECIPES ​ Got Leftover Grilled Meats? These 8 Recipes Will Help You Use 'Em Up Devour every last bit of the grilled meat in your fridge. Read Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe