The machine that KOs fat: forget Emeril, Oliver and the Iron Chef. In the kitchen, when a man needs a friend to help knock out a meal, he turns to George Foreman

WHY YOU SHOULD OWN A GEORGE FOREMAN

* It runs on electricity. Without coals or gas, you eliminate black char on your food, which contains cancer-promoting, polycyclic aromatic carbons.

* The slight angle of the grill allows excess fat to drip from the heated surface down into a tray. For foods with a high degree of fat, such as steaks or salmon, the GF helps eliminate up to a third of the total fat content. For leaner fare--chicken breasts, turkey patties--the saving is closer to 10%.

* The grill is constructed with a nonstick surface, which eliminates the need for using high-fat oils to combat sticking.

* It has a floating hinge that adjusts to the proper height of your food. Since the grill's top has the same heating elements as its bottom surface, both sides of the meat get grilled equally. This also eliminates the need to turn over the meat while it's cooking.

* The efficiency is hard to beat, as the GF can simultaneously grill through most ingredients of a balanced meal. Tomatoes, squash, zucchini, onions and mushrooms work great on the grill. Simply slice them into one-third the width of the meat you're grilling. (You'll want to flip the vegetables over during the cooking process because they will not receive contact from the top of the grill.) This also eliminates the need to baby-sit multiple pots and pans, and makes cleaning up a breeze.

* The grill cooks just about any lean protein in less than five minutes. Last, but not least, it's completely affordable, and even the smallest model can grill four chicken breasts at one time.

CONTROLLING GEORGE

It took George Foreman just four minutes and 35 seconds to turn Joe Frazier into hamburger. With these four tips and the same amount of time, you too can create the perfect burger, chicken breast or tuna steak.

1. Plug in the grill about five minutes before usage to preheat. This enables the meat--especially lean proteins--to form a caramelized golden crust, and this crust forms a barrier that seals in natural juices, increasing the moisture and enhancing flavor. Preheating also dramatically reduces overall cooking time.

2. Meats that are an inch thick are ideal for use on the Foreman grill. Any thinner and the meat can overcook and lose moisture. When grilling meats that are thicker than one inch, the hinge doesn't close completely, so the food won't cook evenly.

3. Halfway through the grilling process, turn the meat 90 degrees (just turn it; don't flip it). This will ensure even cooking, prevent dark charring, and further entrap moisture.

4. Clean the grill while it is still relatively hot--the sediment will wash off the surface much easier. Use a wet, soapy sponge to clean in between the grooves. Avoid using abrasive scouring pads or chemical detergents, which can damage the nonstick surface.

* Safety Tip: Use an oven mitt or kitchen towel when handling or cleaning the hot grill. The sides of the grill are coated in white plastic, so it always looks cool, but it can get extremely hot.