Meat, Fish, and Poultry

I noticed a consistent theme amongst chefs when baking meat, fish, and poultry. Bake at as low a temperature as possible until the item is almost cooked through. Then, pull the item from the oven. If you want to finish the dish in the oven, crank up the heat, respice the dish, and when the oven is hot enough, finish it in there where it the dish can develop a nice, tasty crust. Same thing goes for searing the finish. Add more spices, then sear the outside of the meat. At this point, the meat should have finished cooking through its middle as well.

A very simple tip which has already paid off for me.