1.   Always open a steaming pot away from you and let the steam escape before you reach inside or look at the food.

2.   Puncture skin of potatoes all over, letting steam escape.

3.   Take one, split it and quick, while the steam escapes, crown each half with a pat of butter and a jewel of jam.

4.   The holes let the steam escape, which helps prevent the popovers from falling, or flattening out.