We have a soft spot for American cheese, viewed in a hazy glow of nostalgia, but we wouldn't exactly call it "good" cheese. Or "cheese." Still, it has one major advantage over cheeses made from, like, dairy products: it melts perfectly. Luckily, Nathan Myhrvold and the Modernist Cuisine team have figured out a way to give any cheese that perfect meltiness--just needs a little sodium citrate. Our friends at Saveur have the (surprisingly simple) recipe. And don't forget to check out the rest of this week's food tech coverage.