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To cook beef tongue, simmer or pressure-cook until tender, peel the skin, slice across the grain, and finish with a quick sear or sauce.

Roast a beef round tip at 325°F, monitor the center with a thermometer, rest well, and slice thin against the grain for tender, juicy slices.

Cook chayote by steaming, sautéing, roasting, grilling, or pickling; the mild squash turns tender while keeping a pleasant bite.

Bottom round rump roast cooks best low and slow; roast at 275°F until 125–135°F, rest 15 minutes, then sear or slice thin against the grain.

Roast a boneless pork loin to 145°F and rest 3 minutes for tender, juicy pork every time.

To cook a boneless pork sirloin roast, season, sear, roast at 350°F to 145°F inside, then rest 10 minutes for tender, even slices.

Yes—if it’s fully cooked, heat the bone-in spiral ham to 140°F and rest; raw hams need 145°F with a 3-minute rest.

Calabaza squash cooks well by roasting at 400°F for 25–45 minutes or steaming 10–15 minutes, yielding sweet, tender flesh for soups, sides, and stews.

Cook brisket low and slow over indirect heat, wrap through the stall, finish to probe-tender, then rest before slicing across the grain.

Heat a boneless smoked ham at 325°F until the center hits 140°F, tented with foil and glazed near the end for a juicy, even result.