Most cooks take advantage of carryover cooking, which simply means removing meat from its original heat source before it reaches the desired internal temperature to let residual heat finish the job.

A hot bowl of Cream of Wheat on a cold winter morning takes only a few minutes to prepare on the stove or in the microwave. This hot cereal, made of enriched wheat farina, has been a staple in many American homes for generations and is known for its smooth and creamy texture.

Indulging in smoked pork or beef can be tempting; the rich, woodsy flavor the smoke imparts on meat is hard to beat. While eating these foods occasionally is likely safe, making them a regular part of your diet may have some consequences on your future health.

Idli is a fermented carbohydrate-rich food indigenous to the southern parts of India. It is prepared by steaming a fermented batter of rice and split black gram dhal. The fermentation process increases the bio-availability of proteins and enhances the B-vitamin content of the food.

Most snow crab is caught in the frigid waters of Alaska, and very little is transported south as live crab. Ordinarily the crabs are boiled or steamed right on the boat or as soon as they're landed, then blast-frozen to maintain their quality at its fresh peak.

Boudin sausage doesn't require much cooking since the sausage-maker has already taken care of cooking it for you before you purchased it. Boudin blanc, the Cajun classic, is a basic forcemeat, a charcuterie term that refers to a mixture of ground meat and fat held together with a binder.

Sushi is a delicious cuisine that originated in Japan and is now enjoyed worldwide. Sushi is normally made with raw seafood and cold rice. However, some seafood is cooked before being rolled up in the seaweed to become a sushi roll. Tempura is a Japanese way of frying food in a heavy flour batter.

Swordfish, a meaty, mild fish, is available fresh year-round fresh or frozen, usually as steaks. You can cook swordfish a variety of ways, with broiling being a quick and easy technique that typically takes about 10 minutes.

As a tough cut of beef, rump roast is best grilled low and slow over indirect heat. Cut from the bottom round, rump roast can be boneless or bone-in, which is then known as a standing rump roast. Cooking it slowly allows the beef's fatty connective tissues to slowly dissolve into the meat, making it extremely tender.

Organ meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare.

Fried cod fillets are crunchy on the outside and soft and moist on the inside, and they are incredibly tasty. Cod contains phosphorus, niacin and vitamin B12, and it is an excellent source of protein. A 100-g serving of cod supplies you with almost 18 g of protein. The number of calories in one serving is 82.

Brining salmon before cooking intensifies its natural flavor and allows you to infuse additional flavors into the fish. For a traditional wet brine, submerge the salmon in a water, salt and sugar solution, along with any additional seasonings you prefer. Or dry-brine, or cure, the salmon in a salt and sugar mixture.