After boiling, let eggs sit in an ice water bath for 10 to 15 minutes to stop the cooking process and make peeling easier.

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For large eggs, the standard cold-start method is to place them in a saucepan, cover with cold water, bring to a boil, cover the pan.

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Cook boneless, skinless chicken breasts in a skillet for 5 to 9 minutes per side over medium-high heat, then confirm doneness with a meat thermometer.

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Broil lamb chops for medium-rare about 5 to 8 minutes per side, depending on thickness, with the rack 2 to 4 inches from the heat.

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Bake a whole stuffed chicken until both the meat and stuffing reach 165°F (74°C), adding 15–30 minutes to the unstuffed roasting time.

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Grill a flat iron steak for about 4 to 5 minutes per side over high heat for medium-rare.

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A well-stocked pantry bottle of soy sauce can stay good for years, but once opened, flavor fades faster.

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Prime rib cooking time per pound varies by method and doneness, so a meat thermometer is the only reliable way to know when your roast is ready.

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Unopened canned sardines can last for years past their best-by date when the can is intact.

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Commercially packaged chips are generally safe to eat for two to three months past the printed “Best By” date if stored in a cool, dry place.

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