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To cook a stuffed pork chop, sear it in a hot pan, then bake at 350°F until the stuffing is hot and the pork reaches 145°F inside.

To cook a Thanksgiving turkey, thaw safely, roast at 325°F until every part reaches 165°F, then rest 20 minutes before carving.

For a top round steak, sear hard, cook gently to temp, rest, then slice thin against the grain.

A stuffed pork roast cooks best at 325–350°F until the pork reaches 145°F and the stuffing hits 165°F in the center.

Boil, roast, steam, or pan-cook sugar beets to turn the dense, sweet roots into tender slices, cubes, or mash you can use in many dishes.

To cook a stuffed turkey breast, roast it at moderate heat until both meat and stuffing reach 165°F in the thickest center.

To cook a sweet potato pie, bake a spiced mashed sweet potato filling in a flaky crust at 350°F until set, then cool before slicing.

Microwave a scrubbed, pierced sweet potato on high for 5–8 minutes, turning once, then rest 2 minutes until tender.

A stuffed pork tenderloin cooks best when seared, roasted at 400°F (204°C), and rested after reaching 145°F (63°C) inside.

Turban squash cooks well when you halve it, scoop the seeds, and roast, steam, or microwave it until the flesh is tender and slightly sweet.