Cooking & Baking

since there were a few local restaurants I wanted to help make sure stayed in business. Some foods travel well and can be reheated a few times, so we learned to stick to those (and as a side benefit, I've learned how to make passable onion pancakes and kimchi pancakes, which IMHO need to be eaten as soon as they come out of the pan). On the downside, we tend to over-order when getting Chinese food, so have leftovers for several days.

But these aren't the same as "ghost kitchens": they're the same kitchens that cooked the dishes pre-pandemic.