Mo

To cook chicken tenderloins, season them and heat the center to 165°F with quick methods like pan-searing, baking, air frying, or grilling.

Chinese fried rice comes together by stir-frying chilled rice with aromatics, vegetables, egg, and sauce over high heat in a hot wok or pan.

To cook chicken wings in an air fryer, dry, season, and fry them at 375–400°F until the meat hits 165°F and the skin turns crisp and golden.

To cook chicken to shred, simmer or slow cook it with moist heat to 165°F, rest briefly, then pull the meat into strands while it is still warm.

Pan-cook chicken thighs on the stove by searing in hot oil, then simmering with a lid until tender and the meat reaches 165°F.

Grilled chicken wings cook best over medium heat, turning often, until they reach 175°F inside for juicy meat and crisp skin.

Chocolate chip cookies bake well when you cream butter and sugar, chill the dough, then cook scoops at 350°F until the edges look set.

To cook chili, brown meat, sauté aromatics, then simmer tomatoes, broth, beans, and seasoning until the pot turns thick, rich, and tender.

To cook chitterlings on the stove, clean them well, parboil, then simmer with aromatics for 2–3 hours until tender and safe to eat.

To cook chicory, blanch or salt it to soften the bitter edge, then pan-sear, roast, braise, or serve raw with a sharp, citrusy dressing.