We are talking bulgur today, also called cracked wheat.

Like most of the seeds, grains and nuts we cook with, we're toasting the bulgur first. It reduces the moisture and intensifies the flavor, and makes for a crunchier finished product.

To one cup of bulgur, add two tablespoons of olive oil to a hot pan. Keep the pan moving, and you'll see a few brown specks develop on the bulgur. The French call this technique ferré, or "purposely burnt." (Think of the dark, crusty parts on a good loaf of French bread. Same idea!)

Then, add just enough water to cover the bulgur. Turn off the heat and let it sit on the stove to absorb the liquid. When it's tooth-tender, strain off any excess liquid and you're good to go with this recipe.