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Bake whole sweet potatoes at 400–425°F until tender, 45–75 minutes, pricked, lightly oiled, and salted for caramelized skin.

Bake sunflower seeds on a sheet at 300°F, stirring twice; in-shell 25–35 minutes, kernels 12–18 minutes, then cool on the pan for crisp texture.

Bake a blind-baked crust filled with mashed sweet potatoes, eggs, dairy, sugar, and spices at moderate heat until just set, then cool and refrigerate.

To bake tomatoes, season cut tomatoes on a sheet pan and roast at 375°F for 30–45 minutes, or slow-roast at 250°F for 2–3 hours for concentrated flavor.

Bake steaks in a low oven to near target temperature, then sear in a hot pan for a browned crust; pull 5–10°F early and rest 3 minutes.

To bake stuffing, dry the bread, mix with stock and eggs, and bake at 350°F until the center of the stuffing reaches 165°F.

Bake tilapia fillets at 425°F on a lined sheet for 10–12 minutes until the fish flakes and reaches 145°F (63°C) internal temperature.

Bake zucchini hot on a roomy sheet pan until browned on the edges and tender in the center—no sogginess, just sweet, concentrated flavor.

A 425°F oven and a thermometer deliver tender, rosy pork chops baked to 145°F with a brief rest.

Bake lasagna at 375°F until the center reaches 165°F and the sauce bubbles, then rest 10–15 minutes for clean slices and better texture.