Foie gras.

It needs to be seared. It must not be allowed to break or
it will become a puddle of bubbling oil. The difference
between seared and melted is a couple of seconds.

Pasta.

You never can tell from trying one piece if the rest are
the same doneness, and when you think you got it right,
it keeps cooking on the plate.

Fish.

A filet that is too small to take an embedded probe
thermometer is a total gamble.

Microwave popcorn.

I hate that smell of carbonized popcorn.

--Blair