How to Reheat—and Love—Your Leftovers

“Air fryers cook in a very different way from microwaves, blowing super-heated dry air directly onto foods,” Laurence says, so they “heat from the outside in.” That means starchy foods can regain their crispy exteriors; the moisture on the outside is eliminated by the time the inside is warmed through. The other important advantage is that food can sit on a rack, allowing hot air to circulate all around it, as opposed to sitting on a plate that can trap moisture.

Place on the frying plate inside the air-fryer basket, and set the temperature to 360° F. Air-fry for 4 to 6 minutes or until the cheese is bubbling.

Spray the bottom of the air-fryer basket with nonstick cooking oil. Place nachos directly in the basket; quesadillas or tacos should go on the frying plate. Set the temperature to 360° F. Air-fry for 6 to 8 minutes or until chips or shells are lightly crisped.

Place on the frying plate inside the air-fryer basket and set the temperature to 350° F. Air-fry for 3 minutes, flip, and heat for an additional 3 minutes until the outer skin is crispy.

Place the fish on an air-fryer rack and give it a small spritz of oil. Air-fry for 5 minutes at 375° F. Then remove the basket from the air fryer and flip the fish. Add fries and lightly spritz with oil. Air-fry for an additional 5 minutes or until the food has reached the desired crispiness.

Place chicken wings in one layer in the air-fryer basket (if you’re working with whole wings instead of wingettes, place them wing side down) and set the fryer to 375° F for 7 to 10 minutes, flipping halfway through. If you like your wings with a little spice, toss them in hot sauce fresh from the air fryer.

Toaster ovens might not be the quickest way to reheat food, but they’re terrific at warming evenly and preserving the quality of the original dish. They won’t leave food rubbery, as a microwave would, and they won’t crisp up your food’s exterior as much as an air fryer would. So rely on them for reheating leftovers that have a more consistent texture throughout. And with their glass front panels, they’ll enable you to monitor your food’s progress better.

Bring what’s left in your bread basket home. For sourdough, baguettes, and biscuits, dampen the surface, wrap in foil, bake at 300° F for 10 minutes, then check. If needed, rewrap, flip to ensure even heating, and bake for 5 more minutes.

Fried fish is better served by an air fryer, but if your fresh catch is grilled or baked, a toaster oven is ideal. For flaky fish, such as pollock or cod, place it in a lightly greased oven-safe glassware dish or pan with sides, splash it with water, tightly cover it with aluminum foil, and bake at 275° F for 15 minutes or until the internal temperature reaches at least 145° F. For fatty fish like salmon or bluefish, skip the water.

For chicken without skin, place it in a pan or oven-safe glassware dish, add a shallow pool of chicken broth or water, cover with a layer or two of foil, and bake at 375° F for 15 to 20 minutes or until warmed through to 165° F.

First, bring the meat to room temperature, then place on a lined baking sheet and reheat for 5 to 10 minutes (depending on the thickness) at 375° F, flipping halfway through. Check for doneness and continue to cook until the meat reaches your desired internal temperature. The Department of Agriculture recommends an internal temperature of at least 145° F.

Microwaving does well enough at reheating pasta quickly, but it can dry out the noodles and any sauce it may have. For better-tasting results, lightly grease a sheet of aluminum foil large enough to enclose your food and place your pasta in the center. Create a packet by bringing two opposite sides together at the top and creasing the remaining sides inward until they reach the contents of the packet. Seal the top, leaving an inch between the top of the foil and the food to help the heat circulate. Place in the oven at 300°F for 20 minutes. Check and stir pasta halfway. Serve when warmed through.