This program explores the science behind microwave ovens and discusses this familiar process of cooking from a scientific perspective. It covers the three main modes by which energy is transferred from an energy source to an energy receiver during cooking: convection, conduction and radiation. It covers aspects of the interaction of light and matter and looks at how microwaves stimulate the rapid rotation of water molecules that is characteristic of microwave cooking. The program also presents the basics of wave characteristics (such as amplitude, wavelength and frequency), wave interactions (including the addition of waves and standing wave patterns), and features of the Electromagnetic spectrum. The program uncovers the mysteries of microwave cooking and demonstrates some of its potential hazards.