Methods and devices increase the amount of moisture present during cooking to provide various benefits. A pad is placed in the close proximity to the food product. The pad in close proximity includes a fluid, either added to the pad prior to or after placement of the pad in proximity to the food. The food product with the pad in close proximity is then cooked, such as by a microwave or conventional oven, and the fluid of the pad produces steam during the cooking process that surrounds the food product to provide the various benefits.