If you are going to be cooking with me or just cooking my recipes, you will need a internal food thermometer. There are hundreds of ways to use the thermometer from plain steaks and fish to bread and cakes. Accurately cook a beef steak to rare at 125 deg F. Cook a fish fillet perfectly flakey at 140 deg F. Even a loaf of bread can be perfect every time cooked to 205 deg F. It really is a “can’t miss, always right” situation.
Most good cook books will have finished internal temperature numbers to shoot for.
Rest Your Food
Remember that when you take a piece of meat off the grill or a cake from the oven it is absolutely critical to the final dish that you rest it. During the resting period the final internal temp can rise dramatically.
The longer you cook something the higher the resting temperature rise will be. A turkey can rise as much a 30 deg F. during the resting period, making the difference between a perfectly, moist and tender bird, or a tough and dry one.
Which one to buy?
Which one to buy will depend on two things, of course. What and how do you want to use it and how much are you willing to spend? Fortunately prices have dropped in the last few years and quality and usability have risen dramatically.
There are candy thermometers which tell you when the perfect “crack” point of sugar is. Fancy digital thermometers that are wireless and have a voice command to tell you when your meal is ready.
ThermoPro TP07
Many professional chefs now use “instant read” probes like the Ethmeas digital 
which only cost $16.99, are accurate and will last a long time. Some will use a cheap instaRead like
Personally I like to have a thermometer that I can stick in the meat and leave until the dish is done. That way I can judge the time until the meal is served. For that I use a thermometer such as:
Taylor 1470 Digital Cooking Thermometer/Timer
Get one today under $10 and up.
Whatever you do your cooking will improve with temperature cooking.
Farm On you Fat Farmers,
Jughandle out