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To cook fillet of beef, sear it in a hot pan, then roast to about 130–135°F for medium-rare, or to 145°F and above if you want USDA-safe doneness.

To cook fish in the oven, season it, bake at 400°F (200°C) for about 10–15 minutes per inch of thickness, until the flesh flakes and turns opaque.

To cook fluke, use quick high-heat methods and stop when the fillets turn opaque and flake easily with a fork.

For fluffy eggs, whisk with a little dairy, cook low and slow, and pull the pan from the heat while the curds stay soft and glossy.

To cook fregola, simmer the toasted pasta in salted water or broth until al dente, then finish it in sauce or soup.

To cook french fries in the air fryer, coat them lightly in oil, season, then air fry at medium–high heat, shaking often until golden and crisp.

To cook fresh cabbage, cut it into slices or wedges, then boil, steam, sauté, or roast it until just tender with a bit of bite left.

Microwaving fresh corn in the husk steams it in minutes, giving tender kernels with minimal prep and cleanup.

Fresh chestnuts cook best when you score the shells, heat them until the skins split, then peel and eat them while still warm.

To cook fresh beets in the oven, scrub, oil, wrap in foil, and roast at 400°F until fork tender, then peel, slice, and season as you like.