Curious Cook in the New York Times: Heating with microwaves
In this month's Curious Cook column I write about the peculiarities and powers of the microwave oven.
developments in the science of food and cooking, gleaned by Harold McGee
In this month's Curious Cook column I write about the peculiarities and powers of the microwave oven.
In today's Curious Cook column, I write about the ins and outs of an important but invisible ingredient in most cooking: heat energy.