8 foods you should never reheat in the microwave and why

The microwave is one of the quickest ways to turn yesterday’s dinner into today’s meal, but not every food responds well to a second round of heat. Some can become rubbery or soggy, others can heat unevenly, while a few can pose a genuine safety problem if reheated incorrectly. Importantly, there is no scientific rule that these foods become poisonous simply because they are microwaved. The bigger concerns are uneven heating, texture, splattering and, in certain cases, the risk of burns or bacterial growth if leftovers have not been stored properly. Reheat leftovers to 165°F (74°C) throughout, stirring or rotating food in the microwave for even heating. Here are eight foods that deserve extra care.