What’s one thing about reheating food that you wish everyone would know?

Some things are better served at room temperature than they are after being reheated

Reheat food on the lowest temp possible for as short as possible. If you want to retain a crunch, uncover it (but not for too long, or it’ll dry out). Sometimes it’s just not worth reheating, and bringing to room temp is best (think meat). —Esther Kurtz

Reheating low and slow or bringing to room temperature will always yield better results than heating on a high temperature, which will dry out your food. —Rivky Kleiman

I try to let foods come to room temperature before I reheat them. Then I put them on the hotplate on top of upside-down pans so the heat is indirect. This allows the food to heat slowly so that the bottom doesn’t burn before the top is warmed through.

A few more tips: Fried foods, or foods that you want to have crispy top, should be uncovered during the last 30– 60 minutes to release steam. And thick soups can burn on the bottom! Reheat over low heat and stir often.