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To cook fresh green beans, trim and season, then boil 3–5 minutes, steam 4–6, sauté 6–8, or roast at 425°F for 12–15 for crisp-tender results.

To cook couscous, boil salted water, pour over grains (1:1), cover 5 minutes, then fluff with a fork for light, tender couscous.

To eat crawfish, twist off the head, peel a few tail segments, pinch the tail to pop out the meat, and remove the vein if you prefer.

Green bean cooking works best with quick heat: boil 4–6 minutes, steam 5–7, or sauté 6–8 until crisp-tender with bright color.

Sweet potatoes cook well by roasting, boiling, steaming, microwaving, or air frying—pick a method based on time, texture, and the cut.

Mashed potatoes cook best with starchy spuds, gentle heat, and warm dairy added after thorough drying.

Score and section the fruit, then loosen the arils in a bowl of water and eat them whole or use them in salads, yogurt, or drinks.

To cook pancakes, whisk a simple batter, preheat the pan to medium, pour 1/4-cup rounds, flip when bubbles set, and cook until lightly browned.

To cut mango, slice off cheeks beside the flat pit, score for cubes or slices, then scoop or invert the skin to release neat pieces.

To cut a kiwi, trim the ends, peel or scoop, then slice into rounds, wedges, or cubes for snacks, salads, or smoothies.