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For a brisket of beef, season, cook low and slow to 195–205°F until probe-tender, rest well, then slice against the grain.

To cook cabbage, slice or wedge it, then steam, sauté, roast, or braise until crisp-tender for a sweet, savory result.

Roast butternut squash in a 400°F oven until fork-tender—about 25–35 minutes for cubes or 30–45 minutes for halves.

Roast a center-cut pork roast at 350°F to 145°F internal, rest 3 minutes, then slice across the grain for juicy, even slices.

For a center-cut pork loin, roast or grill to an internal 145°F, then rest 3 minutes; season simply and use a thermometer for juicy, safe slices.

For a blade roast, brown the meat, then braise at 300–325°F until fork-tender and finish to a safe 145°F internal temperature after a short rest.

To cook 15-bean soup, soak (or quick-soak), simmer with aromatics and broth until tender, then finish with acid and salt for bright, balanced flavor.

For a 10-pound prime rib, roast at 225–250°F to 118–122°F for medium-rare, rest 20–30 minutes, then finish hot for a deep crust.

Roast a 9-pound turkey breast at 325°F until the thickest breast meat reaches 165°F, then rest 15–20 minutes for juicy slices.

For a 10 lb prime rib, dry-brine, roast at 225°F to 120–125°F (rare) or 130–135°F (medium-rare), rest 30–45 minutes, then sear at 500°F to finish.