A food cutting guide comprising a base having first and second planar surfaces, a peripheral edge, at least one centering guide, and a plurality of self-centering cutting grooves formed in a planar surface that intersect to subdivide the surface into a grid of equally spaced segments to center and guide the movement of a cutting utensil in cutting the food, wherein at least one centering guide is disposed inwardly from said peripheral edge, and facilitates the placement of the food in the center; wherein the cutting grooves have terminal ends and middle portions that transition to flared openings at the terminal ends and a uniform width and depth in the middle portion between the flared openings, and has a V-shaped cross section; wherein each of said cutting grooves transition to its deepest and widest points at said peripheral edge; and maintain a consistent ratio of depth to width along the entire length of said cutting groove.