A serving of cooked fresh tuna is low in saturated fat and cholesterol, high in protein and rich in nutrients like selenium, vitamin B-12, vitamin B-6 and niacin. It is also a good source of omega-3 fatty acids, providing more per serving than cod, tilapia or catfish.

Germany has more than 50 varieties of bratwurst; each region of the country specializes in its own type, from the 10-inch Coburger bratwurst traditionally seasoned with nutmeg and lemon zest, to the 3-inch Nurnberger served with potato salad and horseradish.

A staple in Mediterranean, Middle Eastern and African diets, couscous is made from semolina and water. Cooked couscous has a fluffy texture and mild flavor that pairs well with a variety of seasonings and dishes.

The Big Green Egg is a versatile outdoor cooker with features that set it apart from other grills. It's designed specifically for use with hardwood charcoal, which burns hotter than briquettes and adds a delicious smoky flavor to your food.

A medium-sized potato baked with its skin intact is a versatile, low-fat source of dietary fiber and essential nutrients like potassium, copper, iron, manganese, vitamin B-6, vitamin C and niacin.

Using a pancake mix is one of the easiest ways create onion rings with a puffy, slightly crisp coating. Pancake mixes are convenient because they already come with baking soda, baking powder, sugar and a dash of salt mixed into flour. You only need to add water to create a thick batter.

Ideally, you cook macaroni and other pastas in boiling water on the stovetop. The website for Barilla's, the maker of Italian foods, has no mention of microwave cooking, and Mueller's, another pasta site, notes that only pasta specially made for microwaves should be cooked that way.

Lamb sirloin is the cut of meat located just in front of the lamb leg and is sometimes sold along with the leg. Often cut into steaks or chops, it can also be purchased as a boneless roast. A 3-ounce serving of roasted lamb sirloin is an excellent source of protein, vitamin B-12, niacin and zinc.

Smoking your meat on the grill will not only give it a delicious smokey flavor but will also keep the meat tender as this method slowly cooks the meat indirectly. Regardless of whether your ribs are beef or pork, when you cook ribs on the grill, you can run the risk of overcooking them.

Frying isn't the only way to cook pork chops on your stovetop. Pan-searing gives this juicy cut of pork a crusty, well-browned interior; you simply cover the pan to finish cooking the chops to perfection. It also makes for a quick and easy dinner option.

Ribeye steaks are a boneless rib cut of steak and are one of the most tender cuts of beef. There are many ways to cook ribeye steaks, including broiling them in the oven. Broiling your steaks is quicker than grilling them and requires less maintenance than cooking them in a skillet.

Biscuits are not complicated to make, says "New York Times" writer Sam Sifton. According to Sifton, a basic biscuit recipe calls for baking powder, flour, a liquid like water or milk and a source of fat, such as butter.