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"Yesterday, Gawker's &lt;strong&gt;Tom Scocca&lt;/strong&gt; &lt;a href=\"http://gawker.com/the-way-to-reheat-pizza-is-in-a-skillet-1502193686\"&gt;admitted that he had been reheating pizza wrong his entire life&lt;/a&gt;. Rather than warming it up in a toaster oven, where the slice would emerge as a shell of its crispy, bubbly, cheesy self of the night before, Scocca realized: &lt;strong&gt;Heat the thing in a skillet until it's crispy&lt;/strong&gt;. And we...sort of agree. We'd probably cover the skillet at first, to get that cheese melted a little faster, then uncover it and let it crisp away.\r\n\r\nBut that got us thinking. There are so many things that people eat as leftovers, but they're probably heating them up &lt;em&gt;all wrong&lt;/em&gt;. Even worse? &lt;strong&gt;They've been doing it wrong forever&lt;/strong&gt;. Here, we've compiled a list of 14 general and specific foods that we've wanted or needed to reheat at some point in our lives, and asked senior food editor &lt;strong&gt;Dawn Perry&lt;/strong&gt; how to bring them back to life the next day. Check out her advice in the slideshow, and happy (h)eating. Heat a skillet over medium-high heat. Drop your slice in (dough side down, duh), then cover the pan for about 3\u20134 minutes, or until the cheese is melted. Then uncover and cook until the crust is crispy, about 2\u20133 minutes more. You can either heat rice dishes on your stove top or in the microwave. If you're going with the former, put rice in a saucepan and add a splash of water. Heat over medium-high until the rice starts to sizzle. Stir to incorporate and warm the rice for about a minute, then cover pot and let steam off the heat for 5 minutes, until fluffy. If you're using a microwave, put rice into a microwavable bowl, add a splash of water, then heat covered with plastic wrap (not touching the rice) until heated through, about 3 minutes. Fluff with a fork. You must go into reheating steak or chicken knowing that they'll never taste like they did the night before. That perfectly seared medium-rare ribeye? Bye-bye! But it can still be good\u2014just different. Chop or tear the meat into smaller bits. Heat a skillet over medium-high with a splash of oil, then saut\u00E9 the meat until it's warmed through, about 4\u20135 minutes. Bonus: Crispy bits! Honestly, we like to eat pasta cold. If you &lt;em&gt;must&lt;/em&gt; eat it hot, gently warmed in the microwave is the way to go. If reheating lasagna, however, do as New York's &lt;a href=\"http://www.delposto.com/\" target=\"_blank\"&gt;Del Posto&lt;/a&gt; does: Cut it, then pan-fry the cut sides till they're crispy. With a fruity pie, cut into slices before reheating. Heat oven to 350 degrees, then pop pie slices in for 8\u201310 minutes. If the pie is a gooey one (mmm...), create tinfoil walls around the cut sides to keep the filling from spilling out. Yes, you can reheat pancakes! Whether they're cold or frozen, put them in either your toaster oven or a regular ol' pop-up toaster. Weird bonus: This works for &lt;strong&gt;chicken cutlets,&lt;/strong&gt; too! If you absolutely need to reheat your coffee or tea, don't bother with a pot\u2014sometimes, your drink will pick up a metallic flavor. Just stick your mug in the microwave. It takes a little patience, but you should reheat soups and stews slowly in a pot over medium heat. Letting it rip on high will cause lots of liquid to evaporate, making you lose part of your precious lunch (or dinner or snack or whatever). They're surprisingly tough to reheat, but here's how: Heat oven to 400 degrees, then spread potatoes on a sheet pan and cover them in tin foil. Roast until warmed through, about 10\u201315 minutes, then uncovered for 5 more minutes to crisp up. Do not reheat eggs. Repeat: DO NOT REHEAT THEM. If they're in a frittata, just slice it and eat it cold. Sure, you can heat risotto on your stovetop or in a microwave. The best way to eat leftover risotto? Press into cakes, dip in beaten egg and breadcrumbs, and pan fry them until crispy. As with meat, you need to know you'll never get vegetables' crispy, snappy texture back when you reheat them. Give them the same treatment as your chicken or steak: saut\u00E9ed in a little oil until just hot. You're going for a warmed-through interior with a slightly firmer exterior. Preheat your oven to 350 degrees. Put your cold loaf or muffins on a tray and cover with tinfoil and heat in an oven for 15 minutes, then uncovered for another 3\u20135 minutes. The only thing worse than eggs when reheated? Fish. Just don't do it. Firmer fish like salmon and bluefish are good when eaten cold, or flaked and tossed into a salad. Otherwise, just feed it to your pet."^^<http://www.w3.org/2001/XMLSchema#string>
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