Leftovers are supposed to be easy—but why does your chicken become a rubbery, flavorless shadow of its former self when you microwave it? 🐔💥 In this episode, we dive into the physics and chemistry behind the microwave’s quirks. Learn how water molecules flip billions of times per second, why air pockets collapse in bread and meat, and how amylose redistribution turns soft foods tough. Along the way, we’ll reveal tips to preserve texture, retain nutrients, and maybe even enjoy leftovers again. It’s science you can taste! 🔬🍗