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To cook fries in an air fryer, toss them in a little oil, season, then air fry at 380°F (193°C) for 12–18 minutes, shaking the basket often.

Frozen lobster tails cook best at home when you thaw them gently, season well, and heat just until the meat turns pearly and opaque.

To cook grasshoppers, clean them, blanch briefly, then pan-fry, roast, or bake until crisp and hot all the way through.

You cook frozen catfish by seasoning the solid fillets, cooking them gently until flaky, and checking that the center reaches 145°F.

To cook frozen pasta, move it straight from the freezer into hot liquid or a hot pan and heat gently until the pasta is hot and tender.

Frozen lobster tails grill best over medium heat until the meat turns opaque, hits about 145°F, and bastes in butter for juicy flavor.

Frozen raw lobster tails cook best when thawed, patted dry, then heated until the meat turns pearly, opaque, and reaches a safe seafood temperature.

Garlic cooks best when you match the cut and heat to the dish, from fast sautéing to slow roasting and gentle confit in oil.

To cook frozen raw shrimp, season lightly, then boil, sauté, or bake just until the flesh turns pearly, opaque, and firm to the bite.

To cook frozen tilapia fillets, season them and bake, pan sear, or air fry until they reach 145°F and flake easily with a fork.