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To cook chorizo links, brown them, then finish them to 160°F inside by simmering, baking, grilling, or air frying for juicy, safe sausage every time.

To cook Chinese rice, rinse the grains, rest them with cold water, then simmer gently with the right ratio until tender and fluffy.

Crock pot chitterlings turn tender when you clean, parboil, season, and slow cook them with enough liquid until they reach a safe temperature.

To cook Chinese dumplings, boil, steam, or pan-fry them until the wrappers turn glossy and the filling reaches a safe, juicy temperature.

Chitterlings cook well in a pressure cooker when you briefly pre-boil, clean them thoroughly, then pressure cook in seasoned broth until tender and safe.

To cook chicken tenders in an air fryer, season them, arrange in one layer, and cook at 400°F for 8–10 minutes until safely cooked through.

Cook chicken for chicken salad gently to 165°F, then cool and chop so the meat stays moist, tender, and safe to eat.

Canned sliced potatoes cook fast in a hot pan, oven, or air fryer for crisp edges and tender centers.

Cardoons cook best when trimmed, soaked in acidulated water, then boiled or braised until tender before roasting, frying, or folding into stews.

To cook cauliflower steaks, sear or roast thick slices with oil and seasoning until golden outside and fork tender inside.