1.   As it steams, its fat melts, falling into the water, and the meat relaxes until it weeps.

2.   As the fat melts on the grill, it bastes the meat.

3.   During baking, the fat melts, leaving pockets between layers of pastry that give a crust its flaky quality.

4.   How much fat will have melted off your thighs by the end of the hour-long class?

5.   I place the skin in a pan over low heat and let its fat slowly melt.

6.   The fat melts off while the skin crisps without curling.

7.   When you bake the shortcakes, the fat melts, leaving tiny holes in the cake.