Smoked fish — a cooking method that uses the smoke of an indirect fire to lightly cook, flavor, and preserve the meat — is too often left to the professionals. But there are ways to do it indoors, at home and without much effort. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

itoggle caption Photo Illustration by Ryan Kellman and Emily Bogle/NPR

Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. Ari Shapiro/NPR hide caption

itoggle caption Ari Shapiro/NPR

Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut. awiederhoeft/Flickr hide caption

itoggle caption awiederhoeft/Flickr

Beyond the fruit-sweetened stuff: Around the world, cooks turn to yogurt for a huge variety of culinary delights. From left: cast-iron chicken marinated in a yogurt-spice blend and topped with the Middle Eastern grain freekeh; a Persian cold yogurt soup; shitake frittata with labneh, kale and shallots. From Yogurt Culture by Cheryl Sternman Rule Ellen Silverman/Courtesy of Houghton Mifflin Harcourt hide caption

itoggle caption Ellen Silverman/Courtesy of Houghton Mifflin Harcourt

A Lane cake is a layered sponge cake filled with a rich mixture of egg yolks, butter, sugar, raisins and whiskey and topped with boiled icing. Nadia Chaudhury for NPR hide caption

itoggle caption Nadia Chaudhury for NPR

Frederik de Pue whisks mayonnaise, instead of raw eggs, into his bearnaise sauce. Ted Robbins/NPR hide caption

itoggle caption Ted Robbins/NPR

Kohlrabi, peeled and sliced, is refreshing, but lightly poached is good too, says chef April Bloomfield. iStockphoto.com hide caption

itoggle caption iStockphoto.com

Dan Gray is a restaurateur and food blogger in Seoul, South Korea. Elise Hu/NPR hide caption

itoggle caption Elise Hu/NPR

To make baby back ribs in an hour, instead of the usual three to four hours, you'll need a pressure cooker. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

itoggle caption Photo Illustration by Ryan Kellman and Emily Bogle/NPR

To make Christina Tosi's Bird in a Bag, you'll need a chicken breast or boneless thigh, seasoning, buttermilk (or even bottled ranch dressing), a heavy-duty zip-top freezer bag and a straw. Photo Illustration by Ryan Kellman and Emily Bogle/NPR hide caption

itoggle caption Photo Illustration by Ryan Kellman and Emily Bogle/NPR

This Alaskan cod taco with pickled radish salsa is one of several drought-friendly recipes that chef Nathan Lyon and his culinary manager, Sarah Forman, have cooked up. Courtesy of Sarah Forman hide caption

itoggle caption Courtesy of Sarah Forman

Chef James Rigato created his Cajun chicken pizza when he was just a teenager. Jacob Lewkow hide caption

itoggle caption Jacob Lewkow

At ZJ Farm in Solon, Iowa, Susan Jutz, left, walks with her friend and mentor of Kate Edwards, right, of Wild Woods Farms. Once the plants get big enough at ZJ Farm Edwards transplants them to Wild Woods. Dana Damewood/Courtesy of Agate Publishing hide caption

itoggle caption Dana Damewood/Courtesy of Agate Publishing

Ran Duan will represent the U.S. at the Bacardi Global Legacy Cocktail Competition in Sydney on April 28. Daniel A. Gross hide caption

itoggle caption Daniel A. Gross