Mad Genius Tips

Bearnaise sauce—a.k.a. that creamy, tangy condiment often served over steak (not to be confused withhollandaise sauce, which doesn't include the white wine vinegar that gives bearnaise its signature acidity)—is notoriously finicky to make at home. But, asFood & Wine烹饪Director Justin Chapple explains, it doesn't have to be.

What do you get when amozzarella stickmeets aHot Pocket? About three bites (or a hearty hors d'oeuvres' worth) of crispy, cheesy, carb-y goodness. That you can make at home. Using Wonder Bread, of all things.

Tamagoyaki—a Japanese rolledomelettraditionally flavored with soy sauce, mirin, and, depending on who you ask, dashi (a simple fish and kelp stock)—is notoriously difficult to make. InJiro Dreams of Sushi, the 2013 documentary that follows revered sushi chef Jiro Ono, it's mentioned that it takes the apprentices at his restaurant, Sukiyabashi Jiro, an average of10 yearsto master the dish.