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Thaw in the fridge, proof until doubled, then bake on a preheated sheet at 375–400°F until the loaf hits about 190–200°F inside.

To bake fish in the oven, heat to 400°F (204°C), season, and cook about 10 minutes per inch until fish reaches 145°F and flakes easily.

Bake corned beef brisket at 300–325°F, covered with 1 cup water, for about 50–60 minutes per pound until fork-tender; rest, then slice across the grain.

Baking corn tortillas is simple: set the oven, choose soft or crisp, and use foil or racks to hit the texture you want.

Bake chicken tenderloins at 400°F for 12–15 minutes until they reach 165°F inside; thickness, breading, and oven type shift the timing.

Bake chicken thighs at 400–425°F until the thickest part hits 165°F; pat dry, season, and roast on a rack for juicy meat and crisp skin.

Baked chicken livers cook at 425°F for 12–18 minutes until the thickest pieces reach 165°F (74°C) for safety and a tender, creamy center.

For crispy, browned Brussels sprouts in the oven, roast at 425°F on a hot sheet pan and stir once for even color.

Bake chicken breast on a hot sheet at 425°F until the thickest spot hits 165°F; rest 5–10 minutes for juicy, sliceable meat.

Bake candied yams at 375°F for 35–45 minutes in a brown-sugar butter syrup until tender and glossy, basting once for even caramelization.