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To cook dover sole fillets, season lightly, then pan-fry in butter or bake in a hot oven until just opaque and the flesh flakes easily.

To cook drumsticks on the grill, season them, sear over direct heat, then finish over indirect heat until they reach 165°F inside.

Drum fish cooks well pan-seared, grilled, or baked; season lightly and heat to 145°F inside for moist, flaky fillets or tender whole fish.

Healthy eggplant cooking leans on roasting, grilling, steaming, and light sautéing so you keep the fiber while skipping heavy fat.

Duck confit is made by salt curing duck legs, then slowly cooking them in fat until tender and finishing with high heat for crisp skin.

To cook down tomatoes, simmer chopped tomatoes over gentle heat until their liquid reduces and thickens into a rich, spoonable sauce.

To cook eggs Benedict, poach soft eggs on toasted muffins, add warm ham or bacon, then spoon over safe, silky hollandaise made with pasteurized eggs.

To cook Egg Beaters, heat a greased pan, pour in the liquid, and cook until thickened and no visible liquid remains.

Microwave eggplant by salting, covering, and cooking in short bursts until tender, then resting so the heat finishes softening the flesh.

To cook egg whites, whisk them with a pinch of salt, then gently heat in a nonstick pan or bowl until set, staying tender and moist.