Why do certain foods have a more enjoyable taste when consumed the following day?

Leftovers have received a negative connotation for some, which is truly unfortunate considering that certain foods actually improve in taste after being refrigerated and consumed in the days following their preparation. Aside from the obvious advantages of saving time and money, leftovers have the potential to offer an enhanced gastronomic experience.

The aversion to leftovers often stems from a belief that they are associated with a lower socioeconomic status. Alternatively, some individuals adhere to the notion that freshly prepared dishes are always superior in terms of both taste and texture when compared to reheated options. For those in the former group, it is a personal journey, perhaps even involving the assistance of a therapist, to overcome such preconceived notions. However, I may be able to convince the latter segment with a few informative insights.

Undeniably, there is a notable difference in texture. It can be challenging for busy home cooks to restore the crispiness and crunchiness of certain dishes to their original state. (Although, I assign most of this predicament to the microwave; opting to reheat such foods in the oven, air fryer, or stovetop generally yields more favorable outcomes.)

Let us direct our attention to soups, stews, and other saucy dishes. These culinary creations are ideal candidates for leftovers since they retain their moisture and are less susceptible to compromising their texture. The question then arises: How does the flavor of these dishes evolve as they rest? The answer is simple—change is inevitable. However, the extent of this transformation and our perception of it are contingent upon various factors.

According to Pamela Dalton, an expert from the Monell Chemical Senses Center in Philadelphia, there are two primary factors contributing to the altered, and occasionally improved, taste experienced with leftovers. "There are really two places where changes can occur that make food taste different, and sometimes better, the next day," she explains. "One of them is happening in the food itself, and the other big piece is happening within the individual that's tasting the food."

Regarding the food, ceasing active cooking does not imply that a dish's flavors remain static. As Dalton points out, changes continue to transpire even after the food has been removed from the oven or stove. "We think that when we stop actively cooking food, it just stays in that static state," she clarifies. "But, of course, there are changes happening all the time."

One prominent distinction noted by individuals when consuming leftovers is the smoothing out of spices. Chef Vikram Sunderam of Rasika in Washington cites curries as a prime example. "When you taste it on the day of preparation, despite having cooked it well, it can still feel somewhat harsh on your palate," he observes. "However, when you have it the following day, it blends and matures, becoming less overpowering."

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Furthermore, flavors in dishes with ingredients suspended in liquids or sauces can be transferred over time, similar to the marinating process. Sunderam illustrates this phenomenon.

One notable occurrence is that the flavor molecules of many spices gradually seek out the fats present in a dish, rendering the flavor molecules more accessible to our senses. As stated by cookbook author Samin Nosrat in "Salt, Fat, Acid, Heat," "Fat can convey aromas—and enhance flavors—to our palates that would otherwise go unnoticed. Fat coats the tongue, allowing various aromatic compounds to stay in contact with our taste buds for longer periods of time, intensifying and prolonging our experience of various flavors."