Revamp your leftovers: Master the art of reheating your beloved dishes

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I am a big fan of leftovers because they provide a welcome break from the never-ending cycle of cooking and meal preparation. I believe in the "cook once, eat twice" approach for almost every dish on my meal plan, and it's a technique I advocate for in my meal planning coaching program.

"Best by" dates on food packaging tell the consumer when the quality of the product will start to decline, not when it is unsafe to eat.

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Minimizing food wastage is beneficial for both the environment and your finances. Here's a more efficient approach to achieving this. However, for numerous individuals, the term "leftovers" elicits feelings of disappointment and acceptance. I frequently hear grievances about their presence - they never taste as good the following day, everything becomes soggy, limp, or tough, or they simply end up at the back of the fridge until they spoil.

Unwanted leftovers are also a significant contributor to food waste. A recent study found that approximately 20% of cooked food in the United States is disposed of annually. To change our collective aversion to leftovers, we can prioritize reheating methods that maintain the taste and texture of the original dishes, making small adjustments based on conversations with everyday cooks.

Here are my strategies for reheating meals that taste just as good the second (or third) time around and eating every single portion of everything I cook.

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Why the microwave isnt always the best choice

When it comes to dealing with leftovers, the initial reaction may be to simply reheat them in the microwave, but this may not always be the best option for all types of food. According to Margot Vigeant, a professor of chemical engineering at Bucknell University, microwaves operate differently from traditional ovens and cooktops, and understanding this difference is key to achieving optimal results when heating food.

Turning to the microwave is often the first response when reheating leftovers, but it's not always the method that will give the most optimal results for most foods.

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While microwave energy can’t create the Maillard reaction, the scientific term for the browning and caramelization of food at high temperatures, it still poses important safety concerns. (Consider the crispy skin of a roast chicken or the crunchy crust of a French baguette.)

When a slice of pizza is microwaved, it stays soggy due to the absorption of moisture from the cheese and tomato sauce into the previously crunchy crust. This results in the water molecules in the crust boiling instead of browning when reheated, keeping the texture limp rather than re-crisping.

Similarly, breaded chicken cutlets or French fries taste disappointing after being microwaved. Instead of using the microwave as the first choice for reheating, it is more satisfying to replicate the original cooking method as closely as possible.

Consider the toaster oven, air fryer or skillet

Yes, it takes a bit longer to reheat food with these non-microwave methods, but I deeply feel the trade-off of time versus taste is worthwhile.

Many modern toaster ovens are now called countertop ovens, which is a more appropriate name given their multiple functions beyond just toasting. These ovens can reheat food quickly without the need to preheat, and often come with convection, air frying, or one-touch pizza options.

These features can reheat a variety of meals, from leftover Thanksgiving turkey to veggie loaf or homemade mac and cheese, while keeping proteins juicy, reviving crunchy breading, and making cheese bubbly and browned again.

Using a countertop oven, air fryer or even a simple skillet can provide excellent results for reheating many leftovers.

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I rely on my countertop oven every day for cooking and reheating our family meals. It's spacious enough to accommodate a 9-by-13-inch sheet pan or casserole dish, or a 10-inch round pan, making it convenient to reheat a full meal at once rather than having to do so in smaller portions using a microwave.

Its my favorite appliance for its versatility and performance. Yet, a standard air fryer can function much like a countertop oven, achieving the perfect balance of crispy and juicy in a wide variety of foods. In either case, begin by reheating your dishes at 360 to 375 degrees Fahrenheit until you discover the ideal temperature for your preferences.

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A basic skillet can also yield great results for reheating leftovers. I prefer to use my collection of cast-iron skillets and stainless steel pans when I'm not using my countertop oven. They are perfect for reheating pastas, curries, stir-fries, and other dishes with sauces.

The key to restoring the saucy texture to your favorite dishes in a skillet, as well as reheating cuts of meat, is to add a splash of water or broth. Add a few tablespoons of liquid to the food, cover, and reheat over medium-low heat, stirring occasionally. If the food starts to stick before it's heated through, simply add more liquid as needed. This will help maintain the correct balance without watering it down.

What are the best foods to reheat in the microwave?

I'm not suggesting that you should completely give up on the microwave. Certain foods, like soups and stews that have a main liquid component, are well-suited for reheating in the microwave. Vegetables, being naturally high in water, also steam up perfectly in the microwave.

There's no need to forsake microwaves completely. They can be great for reheating soups and stews or starchy foods such as mashed potatoes and rice.

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Firstly, don't forget about the leftovers! Microwaves are also great for reheating starchy foods like rice or potatoes. According to Vigeant, the starch molecules can crystallize in the fridge, but microwaves can help rehydrate them and restore the creamy, tender texture of these dishes.

Creating a simple meal plan is essential for preventing leftovers from going to waste. You can start by putting up a whiteboard on the fridge to list the contents, using a calendar to assign meals for each day, or implementing a more comprehensive system.

Leftovers often end up at the back of the fridge, but you can come up with a plan to keep track of these already prepared meals.

Photo Illustration by Alberto Mier

You've already invested the time and effort into preparing this meal, so take advantage of the opportunity to skip cooking tonight. Leftovers are a great way to work smarter, not harder in the kitchen, so make the most of them.

Casey Barber is a food writer, illustrator, and the editor of Good Food Stories website.