1.   A steak that is two inches thick or more may become too charred on the outside before it is cooked to the desired degree of doneness inside.

2.   Broil until charred on top, just a few minutes, then serve.

3.   Cook until lightly charred on bottom, but do not blacken.

4.   Grill until charred on all sides.

5.   Many end up charred on the outside and raw in the middle, leaving the diner with no recourse but to turn to the microwave.

6.   Place whole peppers on the foil, brush with olive oil and broil, turning as needed, until the skin is charred on all sides.

7.   Turn over with tongs or a spatula, and char on other side.

8.   When hot, place poblano under broiler and char on all sides.

9.   You can serve tuna charred on the outside and rare and juicy inside, just like your favorite cut of beef.

10.   Some of the microfilms show signs of charring on the originals, evidence of an attempt to burn them.