Do Try This At Home

This week in our Do Try This At Home series: Making mayonnaise that's just as delicious as, if not better than, what comes out of the jar.

This week in Do Try This at Home, we learn an unusual technique for cooking eggs. It's a cross between poached and over easy that gives you a silky, yolky sauce for huevos rancheros.

A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.

Smoking fish usually requires a pricy smoker or other specialized gear. But you can get great smoky flavor with just a wok, some foil and a quick raid of the pantry.

Barbecue shrimp from Pascal's Manale is one of New Orleans' most beloved and copied dishes. Since it's hard to find head-on shrimp far from the Gulf, chef Mark DeFelice says use more spice.

Béarnaise is a classic French sauce typically served with steak. But it's tricky for a home chef to keep the raw egg and the butter in it from separating. A chef reveals his secret weapon.

Tender, smoky, fall-off-the-bone ribs can take three or four hours to make the traditional way. But Baltimore chef Shirlé Koslowski uses a pressure cooker to get all that flavor in only an hour.

If you've ever eaten at a Korean restaurant, you're used to the endless side dishes that come out with the meal. They're called banchan, and they're remarkably simple to make for yourself.

Sous-vide makes meat moist and flavorful, but can take up to 96 hours, not to mention a $500 machine. Chef Christina Tosi shares a technique she uses to cheat in her home kitchen: the "Bird in a Bag."