Abstract: The present invention is directed to a method of heating a food, comprising the step of imparting microwave energy to a food wherein a portion of the microwave energy is converted to heat by use of a coating derived from an ink comprising natural polymer binder, substantially non-aggregated particulate nonmetallic microwave susceptor material, an aqueous solvent for the natural polymer binder, and, optionally, a chemical dispersing aid. The food is heated, and preferably browned, without the occurrence of electrical arcs that would burn the food or damage the oven.