How Long to Cook Everything

1.5-inch thick raw tenderloins, breaded or unbreaded

Commercial frozen breaded tenders directly from freezer

Split party wings, raw, patted completely dry

6–8 oz breasts, pounded to even 3/4-inch thickness

Raw boneless thighs, excess fat trimmed

Raw bone-in thighs, skin patted dry and salted

4–6 raw chicken legs, seasoned dry rub

1/3 lb patties, 3/4-inch thick with thumb center dimple

Commercial frozen 1/4 lb or 1/3 lb raw patties

1-inch cubes, tossed in oil, garlic powder, salt

1.5-inch rolled raw meatballs in single layer

6 oz center cut fillets, 1-inch thick, skin-on

Individually vacuum-sealed frozen 6 oz fillets

16/20 count raw shrimp, patted dry, tossed in oil & seasoning

6 oz fresh cod loins, seasoned or lightly breaded

1-inch thick center cut chops, seasoned dry rub

4–6 slices laid flat across basket grate

Fresh raw sausage links, un-pricked

1.25 lb whole tenderloin, seasoned with dry rub

Commercial frozen fries (Ore-Ida, McCain)

Bite-sized florets, tossed in 1 tbsp olive oil, garlic salt, parm

8–10 oz russet potatoes, poked with fork, rubbed in oil & coarse salt

Frozen commercial cheese sticks in single layer

Frozen potstickers, sprayed lightly with oil on both sides

Trimmed fresh asparagus, tossed with olive oil, lemon, salt

Commercial frozen potato puffs in single/double layer

12 oz trimmed fresh green beans

Husked fresh sweet corn ears, cut in half if needed

6-8 frozen beef or chicken taquitos in single layer

Bite-sized raw florets tossed in light batter or dry rub

Large whole eggs straight from refrigerator

6–8 oz breast, 1-inch thick, patted dry

6 oz skin-on center cut fillet, 1-inch thick, patted dry

8–10 oz whole russet potato, scrubbed, fork-pierced 6×, rubbed with oil and coarse salt

6–8 thick-cut slices on a parchment-lined rimmed sheet pan, no overlap

1-inch thick bone-in center cut chops, seasoned with dry rub, seared 2 min per side

4–6 bone-in skin-on thighs, skin patted completely dry and salted

Split party wings (flats & drums), patted dry, tossed with 1 tsp baking powder per lb

2 lb loaf (beef/pork mix) shaped in 9×5 loaf pan or free-form on sheet pan, topped with ketchup glaze

4–6 bone-in drumsticks, patted dry, seasoned with dry rub or BBQ glaze

Medium whole sweet potatoes (6–8 oz each), scrubbed, fork-pierced 6×

1.25 lb whole pork tenderloin, silver skin removed, seasoned with dry rub, seared

1 lb brussels sprouts halved lengthwise, tossed with 2 tbsp olive oil, salt, pepper

4–5 lb whole chicken, spatchcocked or trussed, dry brined overnight, patted dry

Bite-sized florets, tossed with 2 tbsp olive oil, garlic, salt, pepper

1 bunch fresh asparagus, woody ends snapped off, tossed with olive oil and salt

1.5-inch rolled raw meatballs on a parchment-lined sheet pan, spaced 1 inch apart

8–10 lb pre-cooked spiral-cut ham, scored, glazed with brown sugar and mustard

9×13 pan layered with meat sauce, ricotta filling, mozzarella, and no-boil noodles

5–7 lb bone-in turkey breast, dry brined overnight, butter under skin

6 oz fresh cod loins, 1-inch thick, seasoned with lemon, herbs, and olive oil

1 head cauliflower cut into bite-sized florets, tossed with olive oil, salt, cumin

Medium zucchini halved lengthwise or cut into 1/2-inch rounds, tossed with olive oil

Fresh sweet or hot Italian sausage links, un-pricked, on a rimmed sheet pan

6–8 standard all-beef hot dogs on a rimmed sheet pan or broiler rack

1 lb jumbo shrimp (16/20 count), peeled and deveined, tossed with olive oil and garlic

1 lb carrots peeled and cut into 1/2-inch diagonal coins or sticks, tossed with olive oil

12 oz trimmed fresh green beans, tossed with olive oil, garlic, salt

Fresh sweet corn ears, husked, brushed with butter and salt

1 medium butternut squash peeled and cut into 1-inch cubes, tossed with olive oil

6 oz fresh tilapia fillets, seasoned with lemon pepper and butter

French bread or Italian loaf halved, spread with garlic butter and parmesan

4 bell peppers topped and cored, filled with seasoned ground beef, rice, and cheese

Medium acorn squash halved and seeded, brushed with maple butter, cut-side down first

4–5 lb bone-in center cut pork loin roast, scored fat cap, seasoned with herb rub

1 cup rice, 1 cup water, 1:1 ratio

6–8 oz boneless skinless breasts, 1 cup water or broth

6–8 oz frozen boneless skinless breasts, 1 cup water or broth

Large eggs on trivet, 1 cup water

3–4 lb chuck roast, quartered onion, carrots, potatoes, 1 cup beef broth

3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid

1 lb dried pinto or black beans, 6 cups water, salt after cooking

2 lb chuck cut into 1.5-inch cubes, potatoes, carrots, onion, 2 cups beef broth

2 lb ground beef browned, beans, tomatoes, onion, spices

3–4 lb whole chicken, seasoned, on trivet, 1 cup water

1 rack baby back ribs, membrane removed, dry rub, coiled in pot, 1 cup apple cider or water

4–6 ears fresh corn, shucked, on trivet, 1 cup water

1 cup brown rice, 1.25 cups water, 1:1.25 ratio

Medium whole sweet potatoes (5–6 oz each), pierced with fork, on trivet, 1 cup water

2–3 lb bones (roasted), 2 tbsp apple cider vinegar, aromatics, water to max line

1 cup steel cut oats, 3 cups water, pinch of salt

1-inch thick bone-in pork chops, seared, 1 cup broth

6–8 oz bone-in skin-on thighs, seasoned, 1 cup broth

2–3 lb spaghetti squash, halved lengthwise, seeds removed, on trivet, 1 cup water

Medium russet potatoes (6–8 oz each), pierced with fork, on trivet, 1 cup water

16 oz elbow macaroni, 4 cups chicken broth or water, 4 tbsp unsalted butter, 1 tsp kosher salt; stirred with 12 oz freshly shredded sharp cheddar, gruyere, and parmesan with 1/2 cup evaporated milk post-cook

1 cup white or tri-color quinoa, thoroughly rinsed in a fine-mesh strainer to remove bitter saponin coating, cooked with 1.25 cups water or vegetable broth and 1/2 tsp kosher salt

2 lb boneless lamb shoulder or leg, trimmed of excess hard fat and cut into 1.5-inch cubes, browned on Sauté mode, then pressure cooked with spiced tomato-onion curry gravy and 1/2 cup water

1.5 lbs ground chuck browned and simmered with scratch spices

1 lb raw peeled shrimp seared in foaming butter and garlic

1 lb lean ground turkey (93/7) simmered in tangy tomato glaze

Chilled day-old cooked rice with eggs and peas

1-inch sliced sweet or hot Italian sausage links with sliced peppers

10-inch flour tortillas stuffed with seasoned black beans, corn, and cheese

⅓-cup ladles of standard buttermilk pancake batter (2 c flour, 2 c buttermilk, 2 eggs, leaveners) onto a nonstick or well-seasoned skillet with a light film of butter

¾-inch slices of day-old brioche or challah, dipped 20 seconds per side in a 4-egg custard (1 c whole milk, ¼ c cream, 2 tbsp sugar, vanilla), cooked in a butter-filmed nonstick skillet

Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry on paper towel for a full minute per side before searing

1-inch-thick sushi-grade (previously frozen per FDA parasite standard) ahi tuna steaks, patted dry, rubbed with a thin film of neutral oil, salted just before searing

3-oz crab cakes formed loose (crab, minimal binder — 1 egg + 2 tbsp mayo + ¼ cup panko per 1 lb crab, Old Bay), chilled 30 minutes before pan-frying in a nonstick or well-seasoned skillet

1 lb shredded russet potatoes, squeezed dry in a clean towel until the water runs clear, pressed into a single layer in a nonstick or well-seasoned skillet with 2 tbsp neutral oil + 1 tbsp butter

1 lb flank steak sliced ¼-inch across the grain, marinated 20 min in soy + cornstarch; broccoli florets blanched 90 seconds; stir-fried in batches in a ripping-hot stainless or carbon-steel skillet

1 lb sirloin cut into 1-inch cubes, patted dry, salted 20 min ahead; 1 lb baby potatoes halved and parboiled 8 min, then hard-seared in a ripping-hot stainless skillet ahead of the beef

1 lb cremini or button mushrooms, halved or quartered depending on size, cooked in a single uncrowded layer in a stainless skillet with 1 tbsp neutral oil, garlic and butter added in the final 60 seconds

8 oz boneless skinless chicken breast, pounded to an even 1/2-inch thickness between parchment sheets, seasoned with kosher salt and black pepper, seared in 1 tbsp neutral oil in a 12-inch heavy skillet

10–12 oz bone-in ribeye or center-cut pork chop, 1 inch thick, patted dry, seasoned with kosher salt and black pepper, seared in 1 tbsp high-smoke oil in a heavy skillet; finished with 2 tbsp unsalted butter, crushed garlic, and fresh thyme

6 oz individual salmon fillet, skin-on and descaled, moisture thoroughly blotted from skin with paper towels, seasoned with fine sea salt, seared skin-side down in 1 tbsp avocado oil in a heavy skillet

1–1.5 lb skirt steak, trimmed of thick exterior silver skin, sliced into manageable 6-inch lengths, heavily seasoned with coarse kosher salt and black pepper, seared in 1 tbsp high-smoke oil in screaming-hot heavy skillet

2 slices sturdy artisanal sourdough bread, outer sides spread with 1 tbsp softened salted butter or mayonnaise, filled with 3 oz sliced sharp cheddar and gruyere, cooked in a cold-to-medium-low skillet

Two 6 oz chicken breasts sliced horizontally and pounded to 1/4-inch cutlets, dredged in seasoned flour, egg wash, and Italian seasoned breadcrumbs with parmesan, shallow fried in 1/4-inch neutral oil in a 12-inch skillet

2 large fresh grade-A eggs, cracked into separate small ramekins, slid into 1 tbsp melted bubbling unsalted butter in a preheated 8-inch nonstick or seasoned skillet

1 lb shelf-stable potato gnocchi (uncooked, dry from package — do not boil first), tossed in 2 tbsp melted butter and 1 tbsp olive oil in a wide 12-inch nonstick or cast iron skillet in a single uncrowded layer

1/2-inch strips chicken breast, bell peppers, and sliced onions

1/2-inch kielbasa coins, 1/2-inch baby potato cubes, sliced peppers

4 × 6 oz center-cut salmon fillets and 1 lb trimmed green beans in a single layer on a half-sheet pan, no crowding

6 bone-in skin-on chicken thighs skin-side up, arranged around 1.5 lb 1-inch chunks of potatoes, carrots, and parsnips

4 × 1-inch bone-in center-cut pork chops on a bed of 2 sliced apples and 1 sliced onion

1 lb par-cooked halved baby potatoes, 12 oz sliced smoked sausage, 4 mini corn cob rounds, and 1 lb peeled raw jumbo shrimp — added in two stages

1.5 lb brussels sprouts halved lengthwise and placed cut-side down, tossed with 4 slices of raw bacon cut into 1/2-inch pieces

A single layer of tortilla chips topped with pre-cooked seasoned ground beef, black beans, and 2 cups shredded cheese blend

One 8–10 lb bone-in spiral-sliced ham (fully cooked) on a rack over a foil-lined sheet pan, cut-side down, tented with foil for the first hour

2 lb whole medium carrots or halved lengthwise, tossed with 3 tbsp honey, 2 tbsp butter, salt, in a single layer

2 lb zucchini cut into 1/2-inch half-moons, tossed with olive oil and salt, in a single spaced-out layer on a half-sheet pan

One head of green or savoy cabbage cut through the core into 1-inch thick steaks, brushed with olive oil on both sides, salted, arranged in a single layer

Split hoagie rolls loaded with marinara, turkey meatballs, and sliced provolone

1/2-inch diced russet potatoes, bulk breakfast sausage, whole eggs cracked into wells

Shelf-stable raw gnocchi tossed dry with peppers, cherry tomatoes, and olive oil

2 oz cold 80/20 beef balls, smashed wafer thin with parchment

1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hour

6 oz fresh salmon fillets, scaled, skin scraped completely dry

8 oz 2-inch thick center cut tenderloin steak

4 bone-in, skin-on chicken thighs, patted dry

Large "dry" (untreated) sea scallops, side muscle removed, patted bone-dry

Two slices bread, outer faces buttered edge-to-edge, cheese sliced 1/8 inch thick

2 large eggs cracked into a small ramekin first, then poured onto the pan

6–8 oz cod fillet, patted dry, dipped in melted butter, coated in heavy Cajun spice rub

1 lb peeled, deveined 21/25-count shrimp, tossed in melted butter and heavy Cajun spice rub

8 large eggs beaten with 1/4 cup dairy, add-ins already sautéed in the pan

3–4 oz bone-in lamb rib chops, dry-brined 1 hour with kosher salt

1.5-inch backstrap medallions, silverskin removed, dry-brined 30 min at room temperature

10–12 oz bone-in rib chop, dry-brined 12 hours uncovered in the fridge

Standard buttermilk cornbread batter poured into a preheated 10-inch skillet greased with bacon fat or butter

1/3 lb 80/20 chuck patties over direct charcoal/gas flame

Boneless chicken breasts, seasoned, glazed with BBQ sauce at end

16 oz 1.25-inch thick bone-in or boneless ribeye

1.5-inch cubed chicken thighs skewered with red onion and bell peppers

1/3 lb ground turkey patties mixed with grated onion and Dijon for moisture

5–7 oz bone-in, skin-on thighs, patted dry, salted uncovered in the fridge for 1 hour

1–1.25 lb tenderloin, silverskin trimmed off, dry-brined 1 hour with kosher salt

1–2 lb centre-cut fillet or side, skin on, on a cedar plank soaked in water 1 hour

5–6 oz raw fresh brats, casings intact and unpricked

Shucked ears, silks brushed off, rubbed lightly with neutral oil

5–7 oz tails, split lengthwise through the shell, meat lifted onto the shell (butterflied)

6–8 oz skinless fillets, ~1-inch thick, oiled and seasoned just before grilling

~1.5 lb outside skirt, ~3/4-inch thick, seasoned aggressively 20 minutes ahead

Split party wings, dry-brined 8+ hours uncovered in the fridge for crisp skin

1.25–1.5 inch bone-in rib or centre-cut chops, dry-brined 1–8 hours uncovered in the fridge

14–16 oz boneless NY strip, 1.25 inch thick, dry-brined with kosher salt 45+ minutes ahead and blotted dry before grilling

1.5–2 lb whole flank, ~3/4 inch at the thickest point, marinated 2–8 hours in an acidic marinade and blotted dry before grilling

8 bone-in, skin-on drumsticks (~4 oz each), dry-brined 8–24 hours uncovered in the fridge for crisp skin

3.5–4 lb whole chicken, backbone removed and bird flattened, dry-brined 12–24 hours uncovered in the fridge

6–8 oz skin-on fillets, ~1 inch thick, patted dry and oiled on the flesh side just before grilling (skin dry)

1 lb 16/20-count peeled, deveined shrimp, threaded through both head and tail on double bamboo skewers so each shrimp is locked flat

8 oz center-cut tenderloin steaks, 2 inches thick, seasoned with kosher salt and coarse pepper 40+ minutes ahead

2.5–3 lb whole tri-tip, silverskin trimmed, seasoned with kosher salt, coarse pepper and granulated garlic 1–24 hours ahead

1 lb thick asparagus spears (pencil-plus diameter), woody ends snapped off, tossed in a thin coat of neutral oil and salt

4 large portobello caps (~4-inch diameter), stems removed, dark gills scraped out with a spoon, brushed with olive oil and salt on both sides

~800 g high-hydration lean dough, proofed, into a Dutch oven preheated 30 min at 450°F

2–3 lb chuck cut into 1.5-inch cubes, seared in batches, braised in liquid to two-thirds depth

3–4 lb whole chuck roast, hard-seared on all faces, braised half-submerged

4–5 lb English-cut bone-in short ribs, seared, braised in wine and stock to two-thirds depth

3.5–4 lb whole bird, patted dry, trussed, breast up on a bed of aromatics, lid off

4–5 lb bone-in pork butt, seared, braised covered in 2 cups liquid

4 bone-in shanks, seared hard, braised two-thirds submerged in stock and wine

6–8 bone-in skin-on thighs, skin rendered hard, then braised half-submerged in sauce

Poached chicken in broth at a bare simmer, dumpling dough dropped on top, lid on

1 lb dried beans, unsoaked, covered by 2 inches of water, lid slightly ajar

2 lb 80/20 ground chuck browned in the pot, then simmered lid-off with tomato, aromatics, beans, and stock

3 lb yellow onions, halved and sliced pole-to-pole, softened then caramelized in butter, lid off

4–5 lb brisket flat, trimmed to 1/4-inch fat cap, seared hard, braised covered in 2 cups liquid

4 bone-in veal shank cross-cuts, tied around the equator, dredged, seared, braised in wine and stock

3–4 lb of bone-in thighs and drumsticks, skin rendered, braised half-submerged in reduced red wine and stock

4–5 lb roasted chicken bones and wings, covered by 2 inches of cold water with mirepoix, lid ajar

2 lb skin-on pork belly cut into 1.5-inch cubes, blanched, seared, braised in soy, sugar, and stock

1 lb ground beef and 1/2 lb ground pork browned in soffritto, simmered in milk then wine then tomato, lid ajar

Batter for a 10-inch skillet cornbread poured into a Dutch oven preheated 15 min at 425°F with 2 tbsp fat inside

About 20 raw 1.5-inch meatballs (half beef, half pork with panade), dropped into an already-simmering marinara

2 lb boneless skinless chicken thighs cut into 1.5-inch pieces, marinated in spiced yogurt, seared in batches in 2 tbsp ghee in an enameled Dutch oven, then simmered in tomato-ginger-garlic cream gravy

2 lb bone-in skinless chicken thighs, 2 cups chopped carrots, celery, and onions, 8 cups low-sodium chicken broth, 6 oz wide egg noodles; chicken poached then shredded and noodles cooked directly in hot broth

3 lb bone-in English-cut beef short ribs (3–4 thick ribs), seasoned with coarse kosher salt, seared dark mahogany on all sides in Dutch oven, braised with mirepoix, tomato paste, dry red wine, and beef stock in 325°F oven with tight lid

3 lb beef chuck roast with carrots, baby yellow potatoes, and onions

2 lbs boneless skinless chicken breasts submerged in salsa and taco seasoning

Browned ground turkey with white beans, green chiles, cumin, and chicken broth

Thinly sliced flank steak in garlic soy brown sugar sauce; fresh broccoli added at end

Coarse steel-cut oats with milk, water, cinnamon, and diced apples

7–8 lb bone-in pork shoulder, dry-rubbed the night before, fat cap trimmed to ¼-inch

4–5 lb whole chicken, patted dry, seasoned inside and out, lifted off the pot floor on four foil balls

3 lb bone-in skinless chicken thighs, submerged in 1 cup low-sodium chicken broth with aromatics

2 lb 80/20 ground beef browned first with onions and chili paste, then combined with canned kidney beans and crushed tomatoes

3 lb boneless chuck roast, seared on all sides, cooked in 2 cups low-sodium beef broth with onion and Worcestershire

One 2.5 lb rack of baby back ribs, membrane pulled, dry-rubbed, sliced into three sections and stacked in the pot

4 lb English-cut bone-in short ribs, salted overnight, seared hard on all sides, braised in 1 cup dry red wine + 2 cups beef stock with mirepoix

1.5 lb boneless skinless chicken breast cubed, with fire-roasted tomatoes, black beans, corn, and chicken broth

1 lb dry great northern beans, sorted and rinsed, covered with 6 cups water plus onion, bay, and a smoked ham hock

3–4 lb corned beef brisket flat cut with pickling spice packet, quartered cabbage and carrots added in the last 90 minutes on HIGH

1 lb green split peas rinsed and picked over, one 1½–2 lb smoked ham hock, 8 cups low-sodium chicken broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 2 bay leaves — everything loaded cold

3–4 lb boneless chuck roast trimmed of the hard silver fat, cut into 3 chunks, rubbed with cumin/oregano/clove, laid over chipotles-in-adobo, lime juice, garlic, and ½ cup beef broth

3 lb bone-in skinless chicken thighs (about 8 pieces), laid flat under 2 cups jarred salsa verde plus a handful of fresh cilantro stems and 2 smashed garlic cloves

4 boneless skinless chicken breasts (6–8 oz each), laid flat in one layer, seasoned with salt/pepper/garlic, submerged in 1 cup low-sodium chicken broth so the meat is not sitting dry

5–7 lb bone-in, skin-on turkey breast, patted dry, seasoned under the skin with butter/sage/thyme, lifted off the pot floor on four foil balls with 1 cup broth in the bottom

2 lb raw mild Italian sausage links (about 8 links, not pricked), layered over 3 sliced bell peppers, 2 sliced onions, and 24 oz jarred marinara — sausages sit half-submerged

1 lb dry brown or green lentils rinsed and picked over, 8 cups low-sodium vegetable broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 1 can diced tomatoes, 2 bay leaves — no acid added early

4 lb mixed apples (60% McIntosh / 40% Honeycrisp for balance), cored and cut into 1-inch chunks with peels on, tossed with ½ cup water, 2 tbsp lemon juice, 1 cinnamon stick, and 2 tbsp brown sugar (optional)

Trimmed rack of ribs, membrane removed, dry rubbed

7–9 lb bone-in pork shoulder, dry rub seasoned

4–5 lb whole fryer chicken, backbone removed and flattened

2.5–3 lb loin back ribs, membrane stripped, dry rub coated

5–7 lb whole bone-in split turkey breast, herb butter rub

2–3 lb party wings (flats and drumettes), patted completely dry

3-bone chuck or plate short ribs (4–6 lbs), fat trimmed to 1/4 inch

3–4 lb skinless pork belly cubed into 1.5-inch squares and dry rubbed

1–1.25 lb whole pork tenderloin, silver skin removed

1.5–2 lb skin-on salmon fillet, dry brined and pellicle dried

1.5-inch thick bone-in center cut pork chops (12–14 oz each)

3–4 lb boneless beef chuck roast, SPG rub coated

14 oz whole U-shaped kielbasa or smoked rope sausage, scored lightly

4–6 ears fresh sweet corn, husked, brushed with seasoned butter

12-14 lb whole packer brisket trimmed to 1/4-inch fat cap

Whole, shell on

Whole, shell on

Whole, skin on, 2-3 inch diameter