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

Example Input: Today for the first time, I tested classic egg mayonnaise.All I can say that it smelled strongly like yeast! Is there a way to get rid of that smell? Do mayonnaise in general have that smell?Enlighten please.
Example Output: How do I get rid of mayonnaise smell?

Example Input: Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem?
Example Output: Why peel tomatoes?

Example Input: I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?
Example Output:
What is the best way to re-serve day old meat balls?