Gal, are you listening? We have tips for upgrading any popcorn, even yours

"Need to surprise in the quarterfinals," determined Gal Kaspers in the latest episode of MasterChef, serving the judges a dish featuring popcorn. "If it's corn, then go all the way. It provides crunch and salt. I must get the maximum out of this dish," she explained. Kaspers claims to have an exact recipe for microwave popcorn: exactly three minutes and twenty seconds.

Her decision to make it crispy and spicy with chili definitely paid off. "You get the greatest pleasure; popcorn has no weight, and this elevates it. It is a smart and tasty dish," said Eyal Shani. Michal Ansky added: "I wouldn't have thought you prepared this. You cook with your own signature. You took a risk at the most dangerous moment, just before the semifinals, and prepared a quick dish, but it works."

We don't question the success of Kaspers' recipe, but here are a few more tips for preparing popcorn that everyone should know:

1. Do not overload the pot. Kernels need to arrange themselves in an even layer at the bottom. When the pot is too full, some kernels do not heat evenly, and some popcorn remains in the heat for too long.

2. Use a representative sample. Heat oil with a few test kernels, and when they pop, add the rest. This ensures the oil is at the right temperature.

3. Adjust the heat. It is recommended to start on medium-high heat and lower it to medium once the popping begins.

4. Do not choke the pot. Always leave a small crack in the lid so water vapor can escape. A slightly open lid results in crispier popcorn.

5. Shake the pot. This helps return unpopped kernels to the hot bottom and moves ready popcorn away from the hottest point.

6. Listen to the popcorn instead of watching the clock. When there is a 2 to 3-second gap between pops, remove the pot from the heat. Leaving it on the stove to catch the last kernels increases the chance of burning those already ready.

7. Seasoning waits for the popcorn, not the other way around. Prepare salt and spices in advance and add them immediately while the popcorn is still hot.

For a flavor upgrade, look for umami. You can melt butter with a little soy sauce (a ratio of about three tablespoons of butter to one tablespoon of soy sauce), or add nutritional yeast, parmesan, paprika, or finely ground spices. The common principle is a little fat and a flavor-concentrated ingredient, rather than flooding the popcorn with sauce.