Mo

Air-fry russet potatoes at 400°F (204°C) for 40–50 minutes until centers hit 205–210°F; pierce, oil, and salt for crisp skin and a fluffy middle.

Air fry broccoli at 375°F for 8–10 minutes, tossing once, for crisp edges and tender centers.

Air fry corn on the cob at 400°F (200°C) for 10–12 minutes, turning once; husk on takes a bit longer and frozen cobs need 12–16 minutes.

Air frying eggs uses a preheated basket at 270–300°F; set 9–16 minutes in shell or 3–6 minutes cracked, based on the doneness you want.

Air fry chicken drumsticks at 375–400°F until they reach 165°F inside, giving you crispy skin and juicy meat with minimal oil.

Air fry chicken legs at 400°F for 22–25 minutes, flipping once, until the thickest part reaches 175–195°F (165°F minimum for safety).

Air fry Brussels sprouts at 375–400°F for 10–15 minutes, tossing halfway, for crisp edges and tender centers.

To age a steak without it going bad, keep it cold (34–38°F), dry, and clean with steady airflow, use whole cuts, and trim the surface after aging.

Roasted garlic is made by trimming a head, oiling it, and baking at 375°F until soft and golden for spreadable, sweet cloves.

Mix fresh, clean snow with sweetened condensed milk (or dairy-free milk and sugar), vanilla, and a pinch of salt for instant snow cream.