Part of the allure of popovers is that they're best when eaten straight from the oven. Storing them for later inherently sacrifices some of the texture, but the taste can still be delicious if the proper steps are taken. Be sure you slit the popovers near the end of the bake time to let the steam escape. Yes, they're deflate slightly but it will help the insides dry out; otherwise, the steam that's trapped inside will make them soggy as they sit. Bake them for about 2-3 more minutes after making the slits before removing from the oven. Let them cool completely before putting them in a paper bag for storage. If possible, rewarm the popovers in a low oven for a few minutes before serving. Enjoy! Kye@KAF

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