I spend a lot of time reading and researching topics I think might be of interest to our Cook'n readers. Today I found something from food writer and researcher, Karla Walsh, that I think might catch your attention.

I'm referring to how to reheat pizza so it actually tastes good. Don't we mostly just eat it cold because when we reheat it, the crust turns out limp and rather soggy? So, knowing how to reheat it so it tastes even close to when we first brought it home is kind of a big deal. A second round of slices could be such a treat if (not to be redundant, but...) they actually tasted good. "Amen" anyone?

If you relate, then read on. And let's start with the biggest pizza reheating mistakes to avoid. Culinary pros say the worst way to reheat pizza is undoubtedly in the microwave. Microwaves make the bottom soggy and soft, and the cheese overly melty. (I didn't need any pros to tell me this; this is my pizza reheating history!).

The oven isn't your best option, either, since air can't circulate well around the pizza. It limits airflow and keeps the pizza from getting crispy. The result is still a soggy bottom.

And a word of warning: Don't try that pizza reheating trick that went viral a few years ago, where people were putting pizza in a standard toaster. You'll ruin your toaster for sure (where's all that gooey and burnt cheese supposed to go?).

So now to the point of Karla Walsh's research--the best way to reheat pizza. Pizza pros have a unanimous answer: in a skillet on the stovetop. In fact, relying on this simple strategy means that pizza can taste even better than the first time. It results in a crisp pizza bottom from the pan with soft gooey cheese from the steam.

Here's the HOW-TO:

1.      First, partially break the above-mentioned rule and place the slices you'd like to reheat on a paper towel-lined plate and pop them into the microwave. Do this for just 15 to 30 seconds. It'll take the chill off them. A very short time in the microwave does not harm the integrity of the crust--especially since you'll be reestablishing its integrity with another method.

2.      After that brief warm-up, preheat a non-stick skillet over medium heat for a few minutes. (Alternatively, use a standard skillet or cast iron skillet and use a paper towel to rub on a thin layer of oil.) Add your slices to the pan and cook for about 7 minutes, or until the cheese appears melted and the crust has crisped up again.

Pizza experts concur: "In some instances, these methods recreate or even improve the original crust. Think of a New York slice. It's often cooked twice, and there's a reason for that."

Finally, there's one more expert-approved way to reheat pizza: in a convection oven or air fryer (which is basically a mini convection oven).

You should preheat either appliance to 400 degrees F. Place the slices in the air fryer basket or on a wire rack-lined baking sheet so air can circulate all the way around the slice(s). Reheat until the cheese is melted, about 3 to 4 minutes.