Crisp up pizza slices in a skillet. Turning on the oven for a slice of pizza is a waste of energy, and you can actually get a crispier crust by pan frying.

1. Edit Article wiki How to Store and Reheat Pizza. Five Methods: Storing Pizza Reheating Pizza in an Oven Reheating Pizza in a Toaster Oven Reheating Pizza in a Skillet.
2. Leftover, straight-from-the-fridge pizza has its merits. You know, when you wake up at 2 a.m. and you go to grab a drink of water and decide by "water," you really.
3. Brush chicken with a savory-sweet glaze for gorgeous results. Browning in a skillet first gives it a delicious crust and pretty appearance. Finishing it in liquid.
4. Some foods taste okay at room temperature, others require reheating. Here's a fast list of how to reheat your favorite foods so you can enjoy them again.
5. Pizza is awesome. We all know that. The real question is how do we consume it the next day? Cold? Microwaved? Grilled?

Last week you might've had your mind blown clear open by the news that you're probably reheating pizza wrong if you're doing it in the microwave, toaster oven or like. Leftovers are a necessary part of life for so many reasons. The budget. The practicality. The laziness. But more often than not, reheating leftovers makes them kind. There are some who claim that there's nothing more satisfying than looking in the fridge, discovering a box of leftover pizza, and grabbing a cold slice to munch on.

The Best Way To Reheat Pizza at Home. Inspired by conversations on the Food. Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Talia Ralph — host of Heritage Radio’s weekly Pizza Party — brings us the best way to heat up leftover pizza. Which is an excellent reason to order that extra pie.

So you’ve managed — by some divine grace — not to finish your entire pizza. That alone is accomplishment enough, and you should be proud of your noble restraint. You know what they say: Good things come to those that wait.

There have been studies that prove it. What has not been studied enough, however, is the best way to reheat these glorious leftovers. The microwave, technical marvel that it is, will render your slice a soggy mess, with crust that’s way too hot and mushy. Really, if you’re going to burn your mouth on anything, it should be the cheese.) The oven, while it restores that crispness that made you fall in love at first bite, will also dry out your cheese and toppings. No amount of crunchy base is going to make up for that failure. More: This is the pizza dough that dreams are made of. We polled several experts, and the recommendation was near- unanimous: Use askillet.

Anthony Falco, Roberta’s head pizza maestro, recommends putting your slice in a non- stick skillet on medium- low for a couple minutes. Once the bottom is crisp, add a couple drops of water to the pan, turn the heat to low, and cover with a lid. In about a minute, you’ll have fluffy crust and melted cheese. He even shared a super- helpful illustration with us that he drew himself — a true Renaissance man! Pizza Reheat?

More. Our assistant kitchen manager Derek Laughren prefers to use a cast- iron skillet (as opposed to non- stick) to reheat his pizza. We’ve tested this with a slice of Roberta’s Tasty Flavor pie, and it worked beautifully. We also tried it on Motorino's Margherita, pictured here — another success.) He then finishes it off in the oven, just for a minute — not long enough to let it dry out. Mark Bello, the founder and head pizza instructor at Pizza a Casa Pizza School, likes to tamp down a piece of foil over the pizza, to create a “moisture- crispness canopy.”The bonus with this technique? Lifting up the foil for the big reveal gives off a blast of delicious warm pizza smell.

Reheating Pizza? yhoo=true. More. Our resident pizza expert, Ryan Hamiton, goes rogue: He reheats his pizza in the toaster oven. Here’s how he does it: ”I pop two slices in at 3. F for maybe 5 minutes, and then I usually eat a third cold slice while I wait on its friends.” After all, leftovers are all about easy eating. Now, they’re also about perfect pizza — no preheat necessary.

How to Reheat Leftovers for the Best Taste. Pizzai. Stock/Osamy Torres Martín.

Unless you’re a fan of chewy cheese and a soggy crust, skip the microwave. Here's what else you should never microwave).

Instead, for multiple slices, place a foil- covered baking sheet in the oven and heat at 4. Place slices on the foil and bake for 1. The cheese should be bubbling and the crust crispy when it’s done. For a single slice, set your toaster oven to medium- dark and toast twice or until the cheese begins to bubble. You can also try reheating on the stovetop.

Heat a pan or skillet on medium- high for one minute, place the pizza in the pan, cover and heat for another two to three minutes. Rotisserie chickeni.

Stock/jessielk. The key to a tasty reheated rotisserie chicken is keeping it moist. Prevent your bird from drying out by wrapping it (tightly) in foil and heating it in the oven at 3. Slice into a breast with a sharp knife to test whether it’s heated through. If crispy skin trumps moist meat in your house, skip the wrapping and place the chicken on a foiled- lined baking sheet. Leftover pasta (without sauce)i. Stock/Olga. Miltsova. Chicken Dijon there. If you have plain pasta with no sauce, the best way to warm it up is by dipping it in boiling water.

Place the pasta in a metal strainer and submerge it in a pot of boiling water for 3. Content continues below ad. Leftover pasta (with sauce)i.

Stock/Luft. Creatives. Reheating pasta with sauce can be done one of three ways: Bake it at 3. Give each method a try to figure out your preference.

Quesadillasi. Stock/da- kuk. No one likes a soggy quesadilla. To keep it crispy, heat a non- stick pan on medium- high until hot. Put in the quesadilla and heat for a minute or two on each side. You’ll know it’s done when the cheese melts and the tortilla has regained its crispness.

Mashed potatoesi. Stock/4kodiak. There are two schools of thought on reheating everyone’s favorite comfort food. Foodies firmly in the microwave camp advise placing the potatoes in a microwave- safe bowl, covering with a paper towel, and heating in intervals of 3. Mix after each heating and be careful not to overcook. Others, like Martha Stewart, recommend reheating in a double boiler over simmering water until warm.

Either way, stirring in an extra splash of milk or cream is never a bad idea. Sources: realsimple. Content continues below ad.