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luminosity comments on Procedural Knowledge Gaps - Less Wrong
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For cooking larger pieces of meat than saturn addresses, the way I learnt what was and wasn't needed was simply cooking meat, waiting until the outside looked cooked, then taking a piece out and cutting it in half. You'll be able to see if it's still bloody inside, or if it's chicken you'll be able to see if it's turned white yet. Personally I prefer meat entirely cooked, but depending on your taste pinkish in the middle should be fine.
Doing this over time has given me a good feel for how long to cook meat for my preferences, though even now I still often slice pieces open to be sure.
For beef, not chicken.
This is good for getting a feel for how long to cook meat, but it also dries the meat out to some degree as you cook it. This is especially relevant for cooking steak, IMHO. For things like hamburgers, a simple meat thermometer will do the trick (brown both sides and cook until the inside is 165*F). For steak, it's more difficult if you prefer your meat cooked less than medium-well.