Resting is not idle time. Meat fibres relax, rice finishes absorbing steam, baked dishes set and sauces settle into a more stable texture.
Cover loosely rather than sealing crisp food tightly. Small steaks may need five minutes, a roast 15–20 minutes, biryani 10 minutes and a baked pasta about 10 minutes.
Cutting or serving too soon can undo careful cooking. A short pause often makes the difference between a wet plate and a clean, professional result.