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To cook anise, toast the seeds, simmer them for tea, or roast fresh bulbs with oil and salt until tender and fragrant.

An 11 pound ham cooks about 2½–3 hours at 325°F, reaching a safe internal temperature before you rest, slice, and serve.

To cook a whole pork loin, roast it at 350°F until it reaches 145°F inside, then rest and slice for juicy, tender pork loin roast.

To cook a whole pumpkin in the oven, roast it until fork-tender, then slice, seed, and scoop the soft flesh for soups, pies, and purées.

Whole ribeye cooks best as a seasoned roast: sear, slow roast to 145°F, then rest so every slice stays juicy and full of beef flavor.

To cook a whole sea bass, season it well, then roast, grill, or steam it until the flesh turns opaque and reaches 145°F in the thickest part.

To cook a yam, scrub, cut, season, then boil, bake, roast, steam, or pan fry until the flesh turns soft and creamy.

To cook a whole salmon in the oven, season it, stuff with aromatics, and roast at 375°F until the thickest part reaches 145°F and flakes.

Cook wild rabbit low and slow until the meat reaches at least 160°F inside for safe, tender results.

To cook Alaskan crab legs, gently steam, boil, bake, grill, or broil them just until the meat turns hot, opaque, and tender.