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

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No-Fear Homemade Mayonnaise: Better Than What's In The Jar

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

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The Basted Egg: A Foolproof Play On The Poach

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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

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Counterfeit Duck Confit: All Of The Flavor, Without The Labor

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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

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Put That Wok To Work: A Trick For Smoking Fish Indoors

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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

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Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

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

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How To Hack Béarnaise, A Mother Of A French Sauce

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

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Do Try This At Home: 3 Korean Banchan (Side Dishes) In One Pot

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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

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Do Try This At Home: Hacking Ribs — In The Pressure Cooker

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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

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Do Try This At Home: Hacking Chicken Sous Vide

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