The second in our three-part series on how to make take-out better.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook.

But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge.

How do you bring back all those great flavors? In this second part of our series on freshening up take-out, we talk about better condiments. Just because you're ordering in doesn't mean you shouldn't have a few things in the pantry to make your food taste better.

Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[01:10] Use a finishing olive oil to brighten up take-out.

[02:30] Use better salts, not just table salt, to bring out flavors lost in transit.

[04:40] Asian take-out requires its own doctoring

[08:35] A great story about what it's like to run a restaurant!