I am wondering if anyone knows a recipe which involves burning the food?

Broil some chicken parts with skin on and brushed with oil and sprinkled with paprika. Watch like a hawk because you want crispy and not incendiary.

Toast

You’re not a fool, the whole idea of “grill marks” are burned parts of food, so basically any recipe that involves grilling is partially burning the food. If you don’t have a grill, you can still make nice dark grill marks really easily with a grill pan (I like cast iron best).

I was going to suggest grilling as well. Or using a hibachi (can get them for 10.00 at most stores, like a mini-grill). Most foods can be grilled and instead of taking off when brown you just leave a little longer until charred (aka black). I like it this way too! My grandmother always says to leave her hotdogs on until they are black, haha.

I’m not sure how ‘into’ Japanese cuisine you are, but there is a way to eat rice called yaki-onigiri, which is a rice ball that is grilled on a wire grill until crispy, then brushed with soy sauce or miso. If you enjoy slightly burnt / crispy rice, you’d definitely like it.
Here’s a recipe.

Most recent research findings indicate that the real risk with saturated fats is when they are charred. People who eat barbecued beef have much higher incidences of cancer than those who eat beef casseroles, stews, stroganoff etc.

Of course there is also revenge dinners. Some years ago when invited to a dinner party held by a snobbish woman who had previously reduced a female friend to tears, I wandered into the kitchen and turned both ovens on full. They sent out for take-away.

@DarkScribe Why is the charred worse for your health? Is it because the type of cooking used (i.e charcoal)? If so would it be the same for cooking with wood/campfire cooking (or perhaps its just the carcinogens in general)?

@RedPowerLady Why is the charred worse for your health?

It is when saturated fats are at their most carcinogenic – or so they claim. Basically foods high in saturated fats have a worse effect when the fat starts to burn. Saturated fats eaten in uncooked foods seem to have little ill effect. About five or six years ago there was a flurry of reports damming barbecues and flame grilled cooking etc. If you don’t burn fats (cook with high smoke point Olive Oil etc. ) then the only fats of real concern are trans fats.

Don’t all of them?

@DarkScribe Thanx. Good Information.

Um…I like my s’mores and my hotdogs burnt, but that’s not really what you’re looking for, is it?

When my mom makes homemade mac and cheese or garlic pasta, we fight over the crunchy/browned bits. Do you want a recipe?

Yummm…. Burnt Smores!!!

Blackened chicken or fish. You might want to invest in a cast iron skillet if you don’t have one.

I like to put jelly on a crisp flour tortilla, and to get the tortilla crisp enough involves slightly burning it.

This recipe involved cheese. The cheese still in its packaging (soft wood, I think) was placed into the fire (not a big fire). When the outside was sufficiently charred, the whole thing was taken off the fire, a hole was made into the charred casing and the melted cheese poured out into bread.

I haven’t had the guts to try this yet.

@Ame_Evil: Another solution would be to have me cook for you. Where do you live?