Chef Simon Hopkinson says mayonnaise is a total pleasure to make, but people are often frightened to try to make it themselves. Monika Evstatieva /NPR hide caption

itoggle caption Monika Evstatieva /NPR

Bren Herrera's vegetable broth comes in two varieties. You can either stop at the broth, or take it one step further by pureeing the used, cooked vegetables and mixing them in. Courtesy of Bren Herrera hide caption

itoggle caption Courtesy of Bren Herrera

A plate of huevos rancheros topped with a basted egg. Lydia Thompson/NPR hide caption

itoggle caption Lydia Thompson/NPR

Traditional recipes for duck confit, or confit de canard, can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five. Ed Anderson/Courtesy of Ten Speed Press hide caption

itoggle caption Ed Anderson/Courtesy of Ten Speed Press

An illustration from The Innocents Abroad by Mark Twain, published in 1897. Between the 1860s and 1920, when Prohibition went into effect, American bartending came into its own. Internet Archive Book Images/Flickr hide caption

itoggle caption Internet Archive Book Images/Flickr

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