It's been decades since the humble microwave transitioned from device of the future to redheaded stepchild of the kitchen. These days, many professional kitchens have at least one. "We use a microwave to heat stuff up," Colicchio says. "They get a bad rap." To be clear though, there are limits to that statement. "There's nothing wrong with putting stuff in the microwave to warm it up – vegetables or purees for a gratin – but I wouldn't take a piece of raw meat and cook it. I know the headline now is going to be 'Tom Colicchio cooks with a microwave,' but really warming something up that's been precooked is fine." Good enough for us.
Credit: David Moir /Bravo / NBCU Photo Bank / Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
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