A day after my lunch at Manhattan’s fantastic wd-50, I’m still thinking about the spicy pulled pork served on cornbread toasts, the smoky corn chowder and the rich Grand Marnier chocolate fondue. Not just because they were all delicious but also because, remarkably, they were all prepared in a Panasonic microwave. Panasonic recently partnered with the Culinary Institute of America to develop these and more than a dozen other recipes. The purpose of the lunch was to introduce the recipes to editors and to talk up Panasonic's patented Inverter technology. While other microwaves turn energy on and off when working at lower settings (creating that distinctive whirring noise), Panasonic units maintain a constant energy flow for better cooking. If you try one of the new recipes (all available online), shoot me an email to let me know what you think.