Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, from juicy chicken breast to tender steaks and delicate seafood. Grab your meat thermometer and kosher salt; we're diving in! 15 Ways to Make Your Fresh-Off-the-Grill Steak Even Better How to Roast a Chicken: The Ultimate Recipe, Tips, and More The Optimal Temperature for Every Part of a Chicken Thermoworks Thermapop Thermometer What Is Salsa Verde? 4 Types to Memorize How to Make Beurre Blanc (Because Everything Tastes Better with Butter) Chicken Piccata Shrimp Scampi Shrimp and Basil Stir-Fry