I rarely pop corn because it can be such a drag dealing with burnt popcorn and/or too many un-popped kernels: both very unsatisfying outcomes. But I thought I’d give ATK’s “Perfectly Popped Corn” tips a whirl and I’m happy to say I like the results. First, you pop a few test kernels in high-smoke-point oil (such as canola or peanut) to determine when optimal temperature has been reached and then remove the pan from the heat as soon as they pop. You then add the rest of the kernels (1/3 cup), cover the pan, and wait 30 seconds (to allow all kernels to heat evenly) before returning it to the stove (lid slightly ajar and shaking the pan) to finish popping the corn which is when the popping slows to 1 to 2 seconds between pops. And with that, have a happy Popcorn Day!