Use a Meat Thermometer Instead of Guessing

Cutting into meat to check if it's done is like opening the oven every two minutes to check on a cake — it makes things worse. Every cut releases juices. And you still can't tell accurately. A meat thermometer removes all guesswork for about ten dollars.

The numbers to remember: chicken 74°C (165°F), beef medium-rare 55°C (130°F), pork 63°C (145°F). Insert into the thickest part, away from bone. Once you start using one, you'll wonder how you ever cooked without it. Perfectly cooked protein, every single time, with zero stress.