The New York Times' Dining Section takes on the much-maligned microwave oven, and Mark Bittman wonders aloud if it ought to be renamed the "the whiz-bang steaming oven." Vegetables and steamed puddings come out of the microwave just great, and Bittman's whole piece on cooking in the microwave is a great read. Also see food science guru Harold McGee's On Food and Zapping - a look at the science of cooking in the microwave and how to leverage it for the best food.
Cooking in the microwave - what are your thoughts? We're curious to give ours another try. More from the Times below, including good news on food prices, rebuilding cod populations, and new uses for old chickens.
Some Good News on Food Prices - Kim Severson argues that high food prices make us reevaluate the bad deal that is cheap food. High fructose corn syrup prices going through the roof? Not such a bad thought.
The Phantom of the Menu: Chatham Cod - Working to rebuild the cod population in Chatham, Massachusetts.
Old Chickens Never Die, They Just Bubble Away - Recipes and techniques to make good use of old birds that are past their egg-laying prime, with recipes like Braised Rooster.
Rare Cookbooks on the Auction Block - Florence Fabricant tips us off to an auction of rare and antique cookbooks.
(Top image credit: Tony Cenicola for The New York Times)