I really like the browned crust that forms at the corners of a dish when cheese is nuked just the right amount of seconds. But how can I create this on other dishes? IS there a weight-to-cooktime ratio table or something? And why do eggs explode??
We take a closer look at a so-called magic health bullet
Activated Charcoal: Fact or Fiction?
12 Fuss-Free Blueberry Recipes
A Tomato Cocotte for Your Summer Table
How Science Is Turning Your Food Photos Into Recipes
The Key to Summer Cocktails Minus the Booze
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)