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Set a hot oven or broiler, space meatballs on a rack, and cook until browned and safe inside.

To brine turkey legs, dissolve salt and sugar in water, submerge 12–24 hours cold, then pat dry before roasting or smoking for tender, seasoned meat.

Broiled salmon fillets cook fast under high heat; aim for a moist center and a 145°F safe finish for salmon.

To broil flounder, season thin fillets, set them 4–6 inches from the broiler, and cook about 4–6 minutes per ½-inch until the fish reaches 145°F.

Broiling haddock is simple: preheat on high, set the rack 4–6 inches from the heat, and cook 8–10 minutes per inch to 145°F for flaky fish.

To broil brussels sprouts, coat halved sprouts with oil, spread cut-side down, and broil on high 6–10 minutes until deeply browned and tender.

To broil ribs, pre-cook until tender, then broil 4–8 minutes per side near the top rack, glaze to caramelize, and serve at 145°F+ internal temperature.

Brown flour by cooking it gently until nutty in a dry pan or by making a roux with fat, then whisking in stock for smooth, flavorful gravy.

Broiling steak means cooking under direct top heat for a fast sear, then resting to reach your target doneness safely.

To broil steak tips in the oven, preheat the broiler, set the rack 5–6 inches below the element, cook 3–5 minutes per side, then rest to 145°F.