Given the background description of some cooking related query, summarize the question into a title

[EX Q]: What do truffles (the fungi) taste like? I'm just curious. I saw it on television the other day. I just know that they're expensive and i know i probably won't buy any anytime soon. I don't know much about them either.
[EX A]: Flavor notes or profile of truffles?

[EX Q]: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
[EX A]: How to cook eye of round roast?

[EX Q]: For reasons not related to this question, I had to cook my turkeys yesterday. My meat themometer died near the end of cooking. So I ran to the store to get one "real fast". Three stores later I came home to two over done birds (185 degrees).While not totally dry, I don't want them to dry out any more while reheating them today. Should I slice them then heat them? Is there a better way to reheat than another? (ie oven vs microwave vs warming drawer vs (some other heating tool).)
[EX A]:
Reheat a turkey without drying it out?