In our lifetimes, the muffin tin has seen fads come and go. There was the bran muffin craze of the 1970s, the designer muffins of the 1980s, and the sadly-still-with-us cupcake boom, which began in the 1990s. In between, muffin tins briefly got shuffled to the back of the cabinet to make room for popover pans, mini-bundt pans in all sorts of shapes, madeleine molds, and little brioche tins. But while those other pans are mostly one-recipe wonders, the muffin tin always seems to find other uses. As Matt Kadey points out in his new book, Muffin Tin Chef, muffin tins can be used to make good looking food that cooks quickly and gives you built-in portion control for dishes from appetizers to desserts. Check out Tom’s review of Muffin Tin Chef on the blog for Capital Cooking with Lauren DeSantis.