To cook meat and fish (and more) to perfection every time, a pro relies on a thermometer and deep knolwedge of what temperature does what to food. Welcome to Professional Secrets universal food temperature guide...

The entrecote – or ribeye – may not be the most expensive cut, but on the grill it is certainly one of the most satisfying. But beware of unrendered fat...

If you're a knowledgeable chef, the same goes for seafood and shellfish as for when you want to get the best results with fish: Keep it simple. Welcome to the shellfish guide!