Hands down, stovetop popcorn is my favorite make-at-home snack. It’s relatively healthy (whole grains, right?!), can be diverse and customizable, and I simply never don’t want some. I’ve become a proponent of the pop-in-a-stainless-steel bowl method, but after discovering this tips from our buddies at America’s Test Kitchen, I might be converted. Answer: the proven test kernel approach, but with the addition of bringing the kernels to temperature before popping. Like starting your mashed potatoes in cold water before boiling, this brings every kernel to the same temperature so they all pop (near) the same time, and none will burn.