Fortunately the broiler is easier to find than your G-Spot. It’s on the ceiling of your oven.*

The broiler is a setting on your oven which makes very, very high heat come down from the top, like a torch-toaster. If you stuck an entire chicken under the broiler, the skin would burn, but the inside of the chicken would be raw. More delicate foods, however, like salmon or asparagus can be cooked under the broiler. The benefit is that the high heat will brown the foods (which means more flavor) and keep them juicy.

Hint: It helps to turn your broiler on a good 5 minutes before using it so it will be at full force.

Warning: It is totally possible to burn things ( like bread, specifically) when using the broiler, so don’t go too far away.

Recipes: Here are some recipes that I love to use my broiler for: Burrata Crostini with Roasted Cherry Tomatoes, Springtime Frittata, and Thyme Roasted Salmon.

*If you have an older oven, it’s possible that you have a tray underneath the oven that is for broiling. Just open that tray, stick your pan in there and follow recipe.

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