Color-coding wooden cutting boards and utensils can do more than help prevent cross-contamination while cooking. Because wood is porous, it often absorbs the odors of strong-smelling foods -- meaning last night's garlic could rub off on this morning's apple slices. You can sprinkle the cut side of a lemon with salt and then rub over the cutting board to deodorize it, but painting the ends of utensils and cutting boards lets you designate their use -- vegetable, meat, or fruit. Tape around the area you'll be painting (avoid surfaces that will touch food), and apply one or two coats of acrylic paint.
Martha Stewart Craft Paint, in Lovebird, Green Olive, and Grey Wolf, $3 for 2 oz., michaels.com.