Don't Preheat the Oven for These 10 Recipes—Starting with a Cold Oven Is Bes

If a recipe doesn’t specify or if you’re up for playing around, “feel free to experiment with cold oven techniques. This is a great reminder that not all cooking needs to be fast and hot. Sometimes, slower is better,” says Richard Sandoval, the Denver, Colorado-based chef and restaurateur behind Toro Toro inside The Worthington Renaissance Fort Worth in Texas. Experience will help you learn when gradual heat is actually an advantage, Formaro adds.