Abstract: A microwave cooking bag, method, and system are disclosed in which a food product in the bag is cooked, browned and crisped in a microwave oven. The bag forms an enclosed cooking space which is substantially surrounded by a susceptor material layer. The susceptor material layer is heated during cooking by the microwave radiation to a temperature sufficient to brown and crisp the food product while the microwave radiation also directly heats and thereby cooks the food product. Both a five-sided bag and a four-sided, pouch-like bag are disclosed.