It went on to corner the home-freezing market in the 1970s, nailed microwave cooking in the 1980s, and branched into home storage in the 1990s.

The potential for microwave cooking was discovered accidentally when an engineer working near a cavity magnetron, used in radar, found that the candy bar in his pocket had melted.

Pressman wrote hundreds of articles on microwave cooking for newspapers and magazines.

Nutrients are primarily lost by leaching into cooking water, which tends to make microwave cooking healthier, given the shorter cooking times it requires.