A Reference for the Home Cook
Every Ingredient.
Every Method.
Set your temperature, get your cook time.
✦
Chicken Breast5 methods
Boneless, skinless — about 6 oz, ¾″ thick
✦
Chicken Thigh4 methods
Bone-in or boneless — more forgiving than breast
✦
Salmon Fillet5 methods
Skin-on fillet, about 1″ thick
✦
Ribeye Steak4 methods
1–1.5″ thick, well-marbled
✦
Pork Chop4 methods
Bone-in, 1″ thick
✦
Shrimp4 methods
Large (26–30 ct), peeled and deveined
✦
Whole Chicken2 methods
3.5–5 lb whole bird
✦
Eggs5 methods
Large eggs
✦
Tofu (Extra Firm)3 methods
Pressed and cubed, about ¾″ pieces
✦
Cod Fillet4 methods
1″ thick fillet, skinless
✦
Lamb Chops3 methods
Rib or loin, about 1″ thick
✦
Ground Beef4 methods
80/20 blend, about 1 lb
✦
Ground Turkey3 methods
93/7 lean, about 1 lb
✦
Chicken Wings5 methods
Whole or split into flats and drumettes
✦
Bacon3 methods
Standard sliced, thick or regular cut
✦
Pork Tenderloin4 methods
Whole, about 1–1.5 lb, trimmed of silver skin
✦
Pork Belly4 methods
Skin-on slab, about 2 lbs
✦
Duck Breast4 methods
Skin-on Magret or Pekin, about 8 oz
✦
Turkey Breast4 methods
Bone-in, about 3–4 lbs
✦
Filet Mignon4 methods
Center-cut, 1.5–2″ thick, about 8 oz
✦
NY Strip Steak5 methods
1–1.25″ thick, fat cap on
✦
Scallops4 methods
Dry-packed sea scallops, about 1.5 oz each
✦
Mussels3 methods
Cleaned and debearded, about 1 lb
✦
Halibut4 methods
1″ thick fillet or steak, about 6 oz
✦
Tuna Steak3 methods
Sushi-grade ahi, 1″ thick
✦
Pork Ribs5 methods
Baby back or spare ribs, full rack
✦
Brisket4 methods
Whole packer or flat, 10–15 lbs
✦
Whole Turkey4 methods
12–16 lb bird, thawed completely
✦
Sausage / Bratwurst5 methods
Fresh link sausages, Italian or bratwurst
✦
Lobster5 methods
Whole live lobster, 1.25–1.5 lbs, or tails
✦
Crab4 methods
Whole Dungeness, king crab legs, or snow crab
✦
Tilapia5 methods
Thin fillet, about 4–6 oz
✦
Tempeh4 methods
Sliced ½″ thick or cubed
✦
Chicken Drumsticks4 methods
Bone-in, skin-on — about 4 oz each
✦
Clams3 methods
Littleneck or Manila, scrubbed clean
✦
Squid / Calamari4 methods
Cleaned tubes and tentacles
✦
Swordfish Steak4 methods
1″ thick steak, about 6–8 oz
✦
Sardines (Fresh)4 methods
Whole, gutted and scaled — about 3–4 oz each
❧
Broccoli5 methods
Cut into uniform florets, about 1.5″
❧
Asparagus4 methods
Trimmed, medium-thickness spears
❧
Sweet Potato5 methods
Medium, about 5 oz — cubed or whole
❧
Brussels Sprouts3 methods
Halved, trimmed of outer leaves
❧
Cauliflower4 methods
Florets or whole head
❧
Potato (Russet)5 methods
Medium-large, about 8 oz
❧
Green Beans4 methods
Trimmed, whole or snapped in half
❧
Carrots4 methods
Peeled, cut into sticks or coins
❧
Zucchini4 methods
Medium, ½″ rounds or spears
❧
Mushrooms3 methods
Button, cremini, or portobello
❧
Corn on the Cob4 methods
Husked ears
❧
Spinach2 methods
Fresh baby or mature leaf
❧
Bell Pepper3 methods
Seeded, cut into strips or halves
❧
Onion3 methods
Yellow, red, or white — sliced or quartered
❧
Beets4 methods
Medium, about 2–3″ diameter
❧
Cabbage4 methods
Green or red, quartered or shredded
❧
Kale4 methods
Curly or lacinato (Tuscan), stems removed
❧
Eggplant5 methods
Globe variety, sliced or cubed
❧
Parsnips4 methods
Peeled, cut into sticks or coins
❧
Artichoke4 methods
Whole globe artichoke, trimmed
❧
Leeks4 methods
White and light green parts, halved and cleaned
❧
Butternut Squash5 methods
Peeled, seeded, cubed ¾″ or halved
❧
Acorn Squash4 methods
Halved and seeded, about 1.5 lbs
❧
Spaghetti Squash3 methods
Halved lengthwise, seeds scooped out
❧
Tomato5 methods
Roma, cherry, or beefsteak
❧
Garlic4 methods
Whole head or individual cloves
❧
Fennel4 methods
Bulb, trimmed and quartered or sliced
❧
Bok Choy4 methods
Baby bok choy halved, or mature stalks separated
❧
Turnips4 methods
Peeled, cubed ¾″ or quartered
❧
Snap Peas4 methods
Sugar snap peas, strings removed
❧
Radishes3 methods
Halved or quartered, trimmed
❧
Celery3 methods
Stalks, cut into sticks or sliced
✿
White Rice4 methods
Long grain white rice
✿
Pasta (Dried)2 methods
Standard dried — spaghetti, penne, etc.
✿
Brown Rice4 methods
Long or short grain brown rice
✿
Quinoa3 methods
White, red, or tri-color
✿
Farro3 methods
Pearled or semi-pearled
✿
Couscous3 methods
Regular (Moroccan) or Israeli (pearl)
✿
Polenta4 methods
Coarse or medium-ground cornmeal
✿
Oats4 methods
Rolled, steel-cut, or quick oats
✿
Lentils4 methods
Green, brown, red, or French (du Puy)
✿
Barley4 methods
Pearled or hulled barley
✿
Wild Rice4 methods
True wild rice (not a blend)
✿
Chickpeas (Dried)5 methods
Dried garbanzo beans — soak overnight or quick-soak
✿
Black Beans (Dried)3 methods
Dried black turtle beans — soak overnight
✿
Pinto Beans (Dried)3 methods
Dried pinto beans — soak overnight for best results
✿
Kidney Beans (Dried)3 methods
Dried red kidney beans — MUST be fully cooked
✿
White Beans (Cannellini)4 methods
Dried cannellini or Great Northern beans — soak overnight
✿
Navy Beans (Dried)4 methods
Small dried white beans — classic for baked beans
✿
Split Peas3 methods
Green or yellow dried split peas — no soaking needed
✿
Black-Eyed Peas4 methods
Dried black-eyed peas — no soaking required but it helps
✿
Bulgur Wheat3 methods
Fine or coarse ground — pre-cooked and dried cracked wheat
✿
Millet3 methods
Hulled whole millet — tiny golden grains
✿
Amaranth2 methods
Tiny seeds — cooks into a porridge-like consistency
✿
Buckwheat Groats3 methods
Raw or toasted (kasha) — not actually wheat
Browse by Cooking Method
93
ingredients
356
cooking entries