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By Lowell Heddings on June 25th, 2010
Lowell Heddings, better known online as the How-To Geek, spends all his free time bringing you fresh geekery on a daily basis. You can follow him on Google+ if you'd like.
Spicy food becomes more spicy upon reheating because the capsaicin doesn’t cook off with the water vapor during the reheating process, concentrating it in the remaining mass of the food.
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