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Fudehouse

One Bird, Nine Pieces, The Easy Way

Jeffrey de Picciotto | Posted 01.23.2014 | Taste
Jeffrey de Picciotto

Butchering a whole chicken is easy with a well-placed knife and proper tension.

Sharpen Your Knife Honing Skills

Jeffrey de Picciotto | Posted 12.24.2013 | Taste
Jeffrey de Picciotto

Honing your knife is easier than you think.

Are You Salting Your Tomatoes All Wrong?

Jeffrey de Picciotto | Posted 01.23.2014 | Taste
Jeffrey de Picciotto

Don't get stuck with watery, mushy tomatoes.

How to Cook the Best Steak of Your Life

Jeffrey de Picciotto | Posted 12.03.2013 | Taste
Jeffrey de Picciotto

Cook it in reverse.

Kitchen Hack: Cleaning Shrimp to Prevent Overcooking

Jeffrey de Picciotto | Posted 11.17.2013 | Taste
Jeffrey de Picciotto

These few tips will make your shrimp faster, easier, cleaner and more beautiful.

Za'atar Gives Your Brunch a Swift Kick in the Tomatoes

Jeffrey de Picciotto | Posted 11.05.2013 | Taste
Jeffrey de Picciotto

It's the hangover helper of your ancestors.

The Clean & Easy Way to Roast Beets

Jeffrey de Picciotto | Posted 08.14.2013 | Taste
Jeffrey de Picciotto

A simple and straightforward workaround for the messiness of roasting beets.

How to Start a Fire... for Food.

Jeffrey de Picciotto | Posted 07.29.2013 | Taste
Jeffrey de Picciotto

Grilling season is upon us. What kind of charcoal should you use?

The Secrets of Vegetable Stock

Jeffrey de Picciotto | Posted 05.16.2013 | Taste
Jeffrey de Picciotto

Stop buying stock in a box! Here's the fastest way to build the most flavorful vegetable stock.