The Average American Kitchen Is Lousy With Innovation. Science has bombarded us with convection microwave ovens, induction cooktops, and countless other curiosities aimed at making food preparation tidier and more efficient. Yet for all the patents crowding our counters, every time I put together a meal I find myself facing some tediously antique trade-offs: Would I prefer wholesome, quick, or safe? Maybe I can figure out how to achieve two, or even all three? Haven't cracked that one yet.
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