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Celebrity Grub Culture News Video What's New

Banana Bread Is Quarantine’s Unlikely Hero

The unspoken hero of this quarantined time is the humble oven. Since most of the world went into hiding, people have taken solace in one of the few acts that is productive, comforting, and time consuming: baking banana bread.

Cookies, brownies, muffins, all have been given shine on social media these past couple weeks. But, nothing has made the rounds more than banana bread. Not a day has gone by in the last week in which a load didn’t touch down on my timeline. 

The phenom even made its way to the cream of the crop of Twitter, with Chrissy Tiegen taking to the platform to offer a loaf of her famous banana bread in exchange for romaine lettuce, which she eventually found.

We decided to join in on the hype, and started with the very bread seen in Tiegen’s exchange, which can be found in her recipe book, Cravings. Check out the video above to see the process and our delicious results.

Now, I wasn’t satisfied with just the bread, I wanted answers. Why on Earth has banana bread taken ahold of our collective mind as we all sit, bored as hell, in our homes?

I sent up a signal. I posted on my Instagram story, asking people to DM me if they’ve made banana bread while pent up. To those who DM’d me, I simply asked, “Why?”

I expected to be able to make this into a quick, heartwarming story with the responses, one that hopefully alluded to banana bread being a childhood favorite to many that, in turn, is providing comfort in a time of need. And while some responses did support this theory, I overwhelmingly received two specific sentiments:

“I saw it on TikTok/YouTube,” and “I had rotten bananas.” 

After digging around a little, I found multiple TikTok’s showing recipes for banana bread, some with hundreds of thousands of views, while some in with millions. 

Also, apparently, a lot of people panic bought bananas. And, no one actually ever remembers that they bought them, so there were a lot of rotting bananas out in the world.

The trend seems to have been borne out of virality and necessity, as is everything in this day and age. Hell, most of my meals in the past few days can be sourced from the same ideals, too. 

And it seems like for the next few weeks that frame of mind will dominate the kitchen. People will continue baking, using whatever they have in their kitchen. Maybe keeping something from exploding in the oven will distract from the world seemingly exploding around us, who knows. 

But, hey, until it does, keep making that scrumptious banana bread.

Categories
Cravings Restaurants Video

The BRICK: Howlin’ Ray’s New Deep Fried Nashville Hot Grilled Cheese

It’s expected to be caught in a three-hour line when you’re visiting Howlin’ Ray’s — the spot that put Nashville hot chicken on the Los Angeles map. If you haven’t already been to the fried chicken hotspot, the never-ending crowd is a clear indicator that this place knows how to do hot chicken proper. Paired with an ambrosial dish like their newest Nashville Hot Grilled Cheese aptly named “The Brick,” Howlin’ Ray’s may have discovered the recipe to double their wait time — and we’re totally fine with that.

Now, when we say it’s a next-level version of grilled cheese, that’s not something to be taken lightly.

Photo: Marc Kharrat | Foodbeast

The Brick first begins as a double sliced grilled cheese sandwich, which is then battered and deep fried until its crunch can be heard from neighboring Little Tokyo. It is then seasoned the exact same way the restaurant’s famous hot chicken is, with patrons able to choose the level of heat they want for their sandwich.

If lactose intolerant folks ever had to pick a moment to pop a Lactaid pill, it’d be for this.

Howlin’ Ray’s also offers a secret-menu variation of their cheese fries, as if all that cheesiness wasn’t enough to entice you. Guests can actually ask the restaurant to load your fries with hearty chunks of Nashville hot chicken, coleslaw, pickles, and a shower of their special “Comeback Sauce.”

Grilled cheese and hot chicken aficionados may want to set an afternoon aside to sink their teeth into The Brick. Regardless of wait times, Howlin’ Ray’s is definitely an experience you don’t want to rush — especially with the debut of that glorious new sandwich. Just make sure to come with clear calendars and empty stomachs. You’ll leave happy, albeit with a well-earned layer of perspiration.

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Culture Tastemade/Snapchat

15 Foods You Either Loved or Hated Growing Up

Growing up, everyone had drastic opinions about food — maybe all things, if we’re being honest here. As kids, we’d take one bite of a meal and declare it to be the only food worth eating ever again, or we’d sniff something on our plate and knew it to be non-edible slop that had been served to us for reasons beyond our understanding. We weren’t exactly known for our nuanced palates.

But it’s not like kids agreed on what those foods were. We didn’t have nationwide or global meetings deciding which pizza toppings were good or bad. Weirdest of all were the foods that offered no middle ground whatsoever. They were the foods that no one was simply “meh” about. Throughout our childhood, these were foods that we either super absolutely loved or very much absolutely hated. Let’s look at those top contenders of what drove us wild, whether good or bad. Let’s celebrate that divide!

Casserole

A meal that could arguably drum up suspicion from the get-go, casserole has a history of being a thick, creamy jungle of who knows what. However, sometimes it could just be a savory cascade of all your favorite goodies inside a deliciously layered festival of flavor.

Brussels Sprouts

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Well, well, well… look what food’s become the big ticket item in hip gastropubs these days, the food that was steamy, bland nonsense back in the day. This is a food that sincerely, wholly depends on who’s at the kitchen’s helm. It could either be crispy Heaven or boiled Hell.

Meatloaf

A post shared by Barb Pawelek (@barbpawelek) on

A loaf of meat? Incredible. A loaf of meat? Gross. Yes, this truly drove a wedge between families, as some would consider it a mysterious piece of meat combo that could get you insanely sick or a wonderful combination of all things savory.

Banana Pudding

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A relic leftover from the era when suburbia exploded, this recipe features a crazy amount of cream (just as a lot of things did back then). Not everyone was into that as youths. In fact, some kids hate biting into such floofy nonsense, only to get a bite of a Nilla Wafer, which wasn’t exactly Oreo. But then there were those who adored banana pudding. It was unique! It was carefree sugary mania! It tasted like a season that didn’t exist! In short, it was paradise found.

Mushrooms

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This one definitely carries over into adulthood, with some of the kids who hated mushrooms turning into fungi lovers. Growing up, this could make or break pizza. They could be tolerated or savored in soups. It was sibling against sibling, spouse against spouse; rare was it for an entire household to agree if mushrooms were good.

Goat Cheese

When it comes to tang, goat cheese would basically slap around your tastebuds. You were just trying to enjoy your pizza, sandwich, or what have you, and in came this flavor that was super tangy aggressive and entirely without chill. But for others, it was such a weird, unique flavor you couldn’t help but love it. Goat cheese took otherwise predictable meals and gave them a tangy, cheesy twist. It was always just the right amount too, so it never got to be too wild.

Black Licorice

To you, this was either a lie posing as candy or a very unique sweet treat that not enough folk appreciated. Some argued it was for old people; some argued that most people’s mouths are just broken. It was either a pungent funk or a pleasant surprise. No one will ever agree and we’ll fight about black licorice until we’re all dead.

Anchovies

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These remain insanely divisive, but everything was magnified when we were kids. For the most part, these were too weird to add to anything and even stranger to add little fish to the most sacred of all kid’s meals — pizza. But to those craving salty meat, what delivered like anchovies? Plus, they always came in a bunch, so it felt like a relentlessly giving snack.

Nilla Wafers

A post shared by Jessica Kokal (@eatinginarizona) on

These always seemed like adult cookies, like the kind of sweets people who never lived enjoyed. They’d eat these for some reason, even though ice cream sundaes and every kind of candy bar existed. But, on the other hand, these were still cookies and cookies are chill and can always be dunked in milk and make your day right.

Coconut

Ah yes, the coconut wars of our youth, where it could ruin Halloween or save a birthday cake. If you were anti, you’d take a bite of something and a slow realization would sweep over you as you spit out everything in your mouth. It wasn’t ever sudden. If you were pro, then you licked your lips and would accidentally eat, like, five helpings of anything with coconut. That was like consuming summer and feeling the sunshine course through you.

Blue Cheese

A post shared by Lucia (@luciaszp) on

Sure, the idea of eating moldy cheese outright sounded unappetizing for some (insane even), but for others, blue cheese brought with it a pure, scrumptious, wild tang. There was no taming it and no one who loved it would’ve want to anyway. But the naysayers wouldn’t come near it.

Jell-O

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Not everyone loved the jiggly sensation of whatever alien life form Jell-O counted as. Some found it unnerving at best and just a waste of time and energy otherwise. And yet, the other half of youngins were crazy all about it. Any flavor ruled; all of it was good. Somehow it felt like a health food you could play with?

Cream of Literally Anything Soup

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You’re born with the cream-of-soup gene or you aren’t. One person’s trash is another person’s treasure. What may feel like eating soapy sewage to one individual may seem like devouring a warm sweater for your stomach on a cold day. And so on and so on.

Cilantro

This one can be blamed on simple science. According to SciShow, for an estimated 4-14% of the population, cilantro can taste like soap, due to a group of olfactory-receptor genes called OR6A2. It picks up on aldehyde chemicals, which are found in both cilantro and soap. However, to everyone else, cilantro is an amazing addition to anything from tacos to soups to pastas and it should be celebrated accordingly.

Bananas

With strange foods, polarizing opinions seemed inevitable. But a raging debate over bananas never made sense to me, and yet I saw it happen time and time again in my youth. I would watch someone bite into the long, yellow fruit like a monster and laugh about how good it was and then I’d behold a livid other person wanting to watch a world of banana-lovers burn to the ground. One day, there will be a war. Which side will you be on?

 

Photo by: https://www.instagram.com/allergy_awesomeness/

 

Categories
Cravings Culture Technology

How Fried Chicken Is Getting Foodies Massive Instagram Engagement

Fried chicken is the new bacon.

The iconic dish isn’t just a crispy, poultry treat on a lazy day. In fact, it might be one of the most popular foods on social media at the moment. Specifically, Instagram.

Foodbeast Publisher, Elie Ayrouth, pointed out on the latest Foodbeast Ketchup Podcast that different foodie Instagrammers are breaking the platform’s algorithm by posting pictures of fried chicken, a role that was once filled by bacon many years ago in the heyday of the foodie renaissance.

The average fried chicken post has more engagement and likes than any other food right now. We used some food photos from our buddy Paul of @paulsfoodhaul to illustrate how fried chicken is cracking the code, as you can see below.

Photos: @PaulsFoodHaul

Data was culled from 15 different food influencer’s Instagram accounts. Five different photos were stacked together, and if fried chicken was in that list, it would pull exponentially more likes and engagement, Ayrouth explained.

It’s not like the influencers are doing it on purpose, either. If you look at most food blogger’s Instagram feeds, there’ll be one fried chicken photo for every ten food photos.

Fried chicken just blows up.

In the podcast, Ayrouth mentions that some food bloggers even admit to frequenting less than exceptional chicken spots, like Raising Cane’s, simply for the likes.

While Raising Cane’s makes a decent chicken tender, and their dipping sauce is pretty delicious, what brings influencers back seems to be the unexplainable amount of Instagram likes and engagement that each photo from the chicken finger chain brings.

The podcast touches on all the possible reasons why fried chicken is suddenly so popular. Reasons include the taboo behind not being able to eat it every day, the visual texture created by that crispy breading, or the that there’s a variation of the dish in practically every culture the makes fried chicken a common denominator.

A simpler reason for this fried phenomenon, Evan Lancaster points out:

“The aesthetic will always carry the joy.”

If you’re one who lives for posting food photos on Instagram, snap a couple fried chicken pics and see how they stack up compared to the other dishes on your feed. Even if nothing comes of it, you’ll just have some delicious fried chicken to munch on.

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Cravings Products

For $10,000, You Can Own A Bikini Made Entirely Of Pizza

Ever want to rock an outfit made entirely of pizza? Now that it’s summer, you’re going to want to hit the beach and strut your stuff. And what better way to grab someone’s attention than to wear a bikini made entirely of pizza?

DesignTaxi reports, in honor of National Bikini Day, Villa Italian Kitchen teamed up with renowned food stylist Jessie Bearden to create what’s referred to as the “Pizza-Kini.” Whether you’re a guy or gal, this is sure to turn some heads.

The swimsuit is supposed to be form-fitting and made from homemade dough, whole milk mozzarella cheese, sauce made from California tomatoes, and good old reliable pepperoni. The only downside to this novelty two-piece, however, is the $10,000 price tag, which is due in part to the exclusivity of the item and the fact that it’s designed by Bearden himself.

If you do have the spare dough and want to rock a pizza to the beach, you can find out more about the Pizza-Kini here. Boy do I have to hit the gym.

Categories
Cravings Deals Restaurants What's New

$100 Could Get You Near Unlimited Hooters For The Rest Of The Year

hooters-endless-cravings-cover

Are you the type of person who frequents Hooters for the… wings? If you’re all about the menu, Hooters just announced a new Endless Cravings Card that’ll get you pretty much unlimited Hooters food for an entire month.

For $100, customers get $20 of Hooters credit a day until the end of the year. You can spend up to $20 a day, gorge on food, and wake up the next morning with a fresh $20 in your card.

Patrons will get their money’s worth within the first five days of December.

You can buy the card on Friday, November 25, also known as Black Friday. The sale will begin at 3pm EST or 12pm PST. If you miss out on your card, the restaurant chain will hold another sale on Cyber Monday, Nov. 28, at 12 pm EST and 9am PST.

Looks like we have another thing to add to our Black Friday shopping list.

Categories
Cravings Restaurants

13 Mouthwatering California Burgers And Where To Find Them

To feed your burger addiction with fresh and fully loaded content, we’ve created a list to out-stack any creative customized combo you’ve dreamed up. We’re lookin’ for the burger that’s so fresh you’ve gotten to know the back story of the ranch it grew up on. You’ve built up your vocabulary through ingredients from all of the burgers you’ve tried. The burgers are getting wetter, cheesier, taller, and sexier. Does your burger ooze with yolk? Did your toppings make it into an aioli? We’ve raised the standard and pretty much any burger that’s going into your mouth better have a story to tell. So slap some butter on those buns and let’s get toasty. We’re not shy of crazy — are you?

CITIZEN KITCHEN | FULLERTON, CA

Located inside The Hotel Fullerton, Citizen Kitchen’s menu is the brainchild of Chef Zach Geerson, where focus is seasonal ingredients in a modern and innovative fashion. The new Barcelona Burger, whose patty is made of Geerson’s four-way burger blend, is topped with seafood paella, duck confit, pimenton aioli, frisée, almonds, and sherry vinaigrette. You better believe we are not holding back on this one! Be bold. You can always sleep off your food coma at the hotel… and then come back for a night-cap with a cocktail. Rusty Nail anyone? This cocktail features Pig’s Nose and Drambuie, garnished with a lemon twist. Cheers!

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Citizen Kitchen’s Barcelona Burger | Photo courtesy of Chef Zach Geerson

PIG PEN DELICACY | SANTA ANA, CA

As if you needed another reason to love bacon, Pig Pen Delicacy’s sophisticated and modern interpretations of bacon and pork favorites have us obsessing over their new Maple Bacon Jam Burger, featuring bacon jam, Havarti cheese, chive aioli and fried onion strings over the top of an all-beef patty. What’s on the menu for dessert? That’s right, you guessed it — bacon! You have to order a side of candied bacon for the ride home, as this oven-baked bacon with brown sugar and spices adds to that mic drop moment.

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Pig Pen Delicacy’s Maple Bacon Jam Burger | Photo courtesy of @misoo_hungry via Instagram

THE WHARF | GARDEN GROVE, CA

The Caj-sian fare at The Wharf, situated in historic Downtown Garden Grove, takes America’s favorite sammie and kicks things into serious overdrive. These guys are not afraid to do things differently with a keen eye to detail and a palate for the finer ingredients of their reimagined Vietnamese cuisine. A classic burger is transformed here with cajun shrimp grilled to perfection to crown a pork belly (yes, pork belly) patty, while it’s all doused in a healthy helping of melted cheddar cheese for modern surf-and-turf action.

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The Wharf’s Surf n Turf Burger | Photo courtesy of 100eats

SLATERS 50/50 | ORANGE COUNTY & SAN DIEGO, CA

At Slater’s they are reinventing the idea of what it means to play with your food. If you like over-the-top, in-your-face burgers that are loaded with flavor (AKA bacon) then Slater’s may already be showing up in your Waze app as your home location. Just when you thought their magical 50/50 burger couldn’t get any better, they reinvented your standards. Hey! It’s just in their nature. The re-formulated burger is thicker, juicier, and just as sexy as it was before. Build your own jaw-dropping burger by using this patty as your canvas. Whether it turns out to be a Pollock or a Manet, sandwich it with a toasted-to-perfection brioche bun and the critics will be satisfied.

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Slaters 50/50’s Jalapeno Popper Burger | Photo courtesy of Slater’s 50/50 via Instagram

VACA | COSTA MESA, CA

If you work by South Coast Plaza then you might as well call Vaca the employee break room, because everyone ends up here when they’re clocked out. You’re the type of person that really digs superior tasting meats and that’s why you keep coming back here, or it could be those Spanish cocktails you can’t get enough of. Well now you have yet another reason to come back here — the burger. The twist on this tradition comes from the hands of celebrity chef, Amar Santana. The Hamburguesa features a grilled prime beef patty and crispy Spanish chorizo on a fluffy brioche bun with smoked paprika aioli and overnight tomatoes. And if you feel like taking this burger to the next level, accept the option to add Spanish cabrales bleu cheese or Spanish manchego cheese.

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Vaca’s Hamburguesa | Photo courtesy of Travel Costa Mesa

HOPDODDY | THE TUSTIN MARKET PLACE | TUSTIN, CA

Thoughtfully crafted, well proportioned burgers made with the freshest available, all-natural ingredients is what you get at Hopdoddy. And lucky us, they just opened a new location at The Tustin Market. Their beef comes from those happy, humanely raised cows. You know, the ones that are never, ever given growth hormones or antibiotics! Not feeling the beef? They also offer bison, lamb, chicken, turkey, sushi-grade tuna, and a black bean-corn patty. If you’re the type of person that can fall in love with an aioli so much that you just want to rub it all over your face and put it in your hair, then the Primetime Burger is for you. This beauty features grass-fed beef, Brie cheese, arugula, caramelized onions, that truffle aioli that makes you act strange because you love it so much, steak sauce and beefsteak tomato. The overall flavor profile of this burger is very rich but it won’t leave you feeling weighed down with regret. You can attribute this to the thoughtfully crafted proportions of the burger.

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Hopdoddy’s Primetime Burger | Photo courtesy of Hopdoddy via Facebook

25 DEGREES | HUNTINGTON BEACH, CA

In case you were ever wondering the precise temperature difference between a raw and well-done hamburger, it’s 25 degrees. Where the burgers are as fancy as the decor, this burger bar offers chic sophistication, on and off the plate. This is the kind of place where you come for the burger and you stay for the atmosphere. With the amount of different ingredient options available in this house, your imagination (and your wallet) is your only limitation. Just a teaser of what we’re talking about, their cheese selections include the benedictine, creamy smoked mozzarella, tart and creamy crescenza, and a blue veined prelibato gorgonzola that has us melting in our seats. If you start to feel like you’re drowning in options, just opt for the Number 5 “Truffle Style” featuring mushroom, truffle oil, dijon aioli, arugula, caramelized onion, and smoked mozzarella. You’ll thank us later. Seriously, this truffle addiction will be hard to kick.

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25 degrees’ Number 1 Burger | Photo courtesy of @likefoodla via Instagram

FRITZI DTLA | LOS ANGELES, CA

Located in the historic Arts District in Los Angeles, the industrial-chic restaurant, Fritzi, has Chef Neal Fraser serving up his other-worldly, artisanal nosh, including his Fritzi Burger. Chef Fraser’s burger features a nine-hour sous-vide Nueskie’s bacon-beef blend patty, topped with creamy fontina fondue, crisp iceberg lettuce, calabrese relish, and thousand island, which is then served with your choice of fries, tots or potato waffle. Pair with Arts District Brewing Co. beer for the ultimate ticket to burger nirvana. This spot screams fancy in your mouth all while promoting a casual no dress-code vibe. The best part, you get that transcendental moment for your tastebuds without the hefty price tag.

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Fritzi’s Fritzi Burger with their 9 hours sous-vide patty | Photo courtesy of @misscutiefoodie via Instagram

PETIT TROIS | LOS ANGELES, CA

Chef Ludo Lefebvre reinvents your interpretation of the double cheeseburger, inspired by the cheeseburger at Au Cheval in Chicago. The Big Mec at Petit Trois features two 4-ounce beastly, prime beef patties that are flooded with bordelaise sauce and topped with American cheese and garlic aioli. This savory, delicious masterpiece that they call a burger doesn’t have us missing lettuce and tomato in the slightest. Rumor has it, there may even be foie gras in that sauce, and we couldn’t be more delighted. Not that this burger needs directions, but we do suggest cutting it in half, eating it until it falls apart in your hands, and then just putting your face in the plate.

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Petit Trois’ Big Mec | Photo courtesy of Eddie @hungryinla via Instagram

LOVE & SALT | MANHATTAN BEACH, CA

You might not expect this Italian-inspired restaurant with a California soul to offer a burger, but they do. You’d think this was the best kept secret in LA, but let’s be honest, a burger this good doesn’t stay hush-hush for long. This now famous burger that was intended to be on the DL (hence the Downlow Burger name) features wagyu beef, caramelized onions, aged cheddar, house pickles, rosemary parmesan, and tomato aioli. This is the kind of burger you could fall in love with, as it hugs you in all the right places.

downlow-burger

Love and Salt’s Downlow Burger | Photo courtesy of Eddie @hungryinla via Instagram

THE STANDING ROOM | REDONDO BEACH, CA

The next time you’re in Redondo Beach and you’re headed to the liquor store for some beer and Lotto tickets, you might stumble upon a very tiny counter where some of the best burgers in LA are served. Enter with no regrets, or on a cheat day, because you’re about to have one of the best fancy-gastropub-meets-Asian-influenced burgers touch your lips. Whether you decide on the Cash Burger served with shishito pepper, bacon, cheddar, American cheese, onion ring, Korean aioli, and hoisin bbq sauce… or the Hapa Burger, featuring spring mix, onion, scallion, sesame leaf tossed in spicy vinaigrette, fried egg, gouchu Q and Korean aioli, you are guaranteed an absolute flavor bomb.

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The Standing Room’s Cash Burger | Photo courtesy of The Standing Room

HAWKINS HOUSE OF BURGERS | LOS ANGELES, CA

You could go into cardiac arrest just by looking at this burger. The Whipper Burger features two generously portioned Angus beef patties, ooey gooey cheese, pastrami, a hot link, and your classic burger produce to balance this beast of a burger out. By no means should you think that this burger is compensating with size, because not one ingredient is unnecessary, each being full of flavor and contributing to texture and structure. Just a heads up, the burgers do take about 20 minutes to make since they are made-to-order. You can tell that person behind the grill is persnickety about the details, and we couldn’t be more excited to reap the benefits.

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Hawkins House of Burgers’ Whipper Burger | Photo courtesy of @thebestfoodperiod via Instagram

JACK IN THE BOX | VARIOUS LOCATIONS

Jack’s new Brew House Bacon Burger is making fast-food sexy, and not in a Carl’s Jr. kind of way. This beauty features 1/4 lb signature beef patty, topped with authentic porter ale cheese sauce, tasty grilled onions, and hickory smoked bacon – all on a toasted artisan potato bun. Follow that up with an order of their crispy garlic herb French fries, or those curly fries that you’ve become so loyal to, and you might think you were at an actual brewhouse. Then you realize you’re actually in a drive-thru and last-minute impulsively add the Oreo shake, because at this point you’re all in and committed to this fourth meal moment.

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Jack in the Box’s Brewhouse Burger | Photo courtesy of @dailyfoodfeed via Instagram

All photos courtesy of 100eats or source cited.

Categories
Cravings Features Hacks

5 Ways To Reheat Cold Pizza

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Cold pizza is one of the greatest pleasures in the history of mankind. Let’s get that straight and out of the way. There’s nothing like rolling out of bed, opening the fridge, and just devouring a couple leftover slices before officially declaring your body awake. It really does set the tone for the rest of your day.

Now, if you’re one who has to enjoy their pizza hot, there are multiple ways to go about reheating your slice.

Let’s get to it.

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Microwave

The quickest, and laziest way to get that pizza piping hot is to throw it in the microwave for about 30 seconds. However, you’re gonna end up with a soggy crust that’s just underwhelming. Only use this as a last, desperate resort.

Toaster Oven

Eating-Pizza-Science

An upgrade from the microwave, for sure. Throw your pizza slices in the toaster oven and set it  for about ten minutes. Your crust should be crispy and your cheese slightly melted. We actually like to leave it a little longer so our slice is a tad well done, but to each their own.

Grill

If you have the time to spare, fire up the grill on low to medium heat and throw your pizza slices on top. You can either place it directly on, or lay down some aluminum foil. Close the grill and leave it alone for a few minutes. The pizza should be crispy and cheese runny, with a newfound smokiness to your bite.

Iron & Hair Dryer

If you’re on the road and setting up shop in a hotel room that’s devoid of microwaves, there’s still a way to get that crispy slice. You just have to get a little creative. Turn on the hotel’s iron and set your slice crust down so that it touches the surface of the iron.

Then, take your hairdryer and hold it about six inches from your slice. The iron will get the crust crispy while the hairdryer will get the cheese nice and gooey.

Just make sure to clean up after you’re done. Don’t want to iron your clothes for a business meeting and have it smell like pepperoni and anchovies now… or do you?

Skillet

Pizza-Binge

This is probably the best way to heat a pizza to get it as close to the original texture of how it came out of the pizza oven. First, heat up a non-stick skillet at medium to low heat and set your slice down for two minutes so that the crust gets crispy. Then, on low heat, take two drops of water and add it to the skillet away from your pizza. Cover your skillet and allow the water to create steam, melting the cheese.

This method, unlike the toaster oven, will get your bottom crust crispy while keeping the edges moist.