Fond Du Lac Times

Serve to impress. From log to glossy, end grain cheese board—it’s all harvested and assembled locally in a small Nova Scotia mill. They cut the Larch wood to expose its intricate patterns and gradients. But besides the aesthetic benefits, the flexible end grain will self-cleanse and self-heal after you cut. It even has rubber feet to prevent moisture from getting trapped. With proper care and seasoning, this heirloom cutting board will last you a lifetime.

The original meat shredding claws are often imitated, but these are the real deal—durable and Made in the USA. Six super sharp prongs easily shred meat, like pulled pork. They offer great grip to lift large roasts or turkeys, and hold them stable when carving. The minimal, ergonomic design is easy to grip and easy to clean, with almost nowhere for bits of food or juices to hide.

This patented steak thermometer uses three LED lights to tell you when the steak is medium rare, medium, and medium well. No more guessing and no more raw or overdone meat. Get your steak exactly right, every time with SteakChamp. (Works on grill, oven, or stovetop and with duck, fish, and game, too.)

Butter your cob right the first time. This corn butterer conforms to the cob’s contour and distributes it evenly—not a kernel left behind. Its curved stainless steel blade has a beveled edge so you can scoop straight from the tub or slice the stick, then spread in a single motion. Plus, there are two knives so you don’t have to wait your turn.

Make burgers that are a little bit extra, and a little bit easier, with a burger press. This tool helps create perfectly uniform patties and stuffed burgers full of tastiness—think onions, cheese and more—and it has a mold to help make sliders, too.