We may receive a commission on purchases made from links. If you're doing a lot of baking that requires using room temperature ingredients but are also pressed for time, fret not. I've got you covered ...

We ran side-by-side cooks—fridge-cold versus counter-rested—on steaks, pork, and chicken to see if a “room temp” sit changes browning, timing, or juiciness. Conventional wisdom says you should "temper ...