The 7 Best Foods to Reheat in The Microwave, According to Experts
Leftovers, revived!
Expert consulted: Eva BleyerKitchen Appliances Lab Reviews Analyst
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You may not think twice about reheating leftovers in the microwave, but it’s not always the best choice. Why? Microwaves use electromagnetic waves to heat food by vibrating water molecules. Unlike an oven, which heats the surrounding air, microwaving heats the food itself—fast. That speed works well for some dishes, but it can leave others dry or rubbery (looking at you, spaghetti and chicken).
I'm a trained chef, recipe developer, and food writer, and I use my microwave daily. I tapped my expert colleagues in the Good Housekeeping Kitchen and Cooking Lab and Test Kitchen, including Eva Bleyer, who regularly tests microwaves, to identify the best foods to reheat in the microwave. Here's what they said.
Soups and Stews
According to Chief Food Director Kate Merker, any dish with a high liquid content reheats beautifully in the microwave. Just be sure to stir regularly, and don't forget to place a plate under your bowl to protect your hands. Bleyer recommends warming soup in Anyday microwave cookware for even heating without hot spots or a splattery mess.
Cooked Grains
GH Recipe Editor Susan Choung says rice is the best thing to reheat in the microwave (seafood ranks worst for her). This applies to other cooked grains, such as quinoa, farro, and barley, too. On the stove, cooked grains often stick to the bottom of the pot and can scorch, while the microwave retains more moisture and heats the food directly. To keep the grains moist and fluffy, Kitchen Appliances Lab Director Nicole Papantoniou recommends sprinkling a few drops of water or tossing in an ice cube before zapping.
Cooked Vegetables
Unless you're reheating something crunchy or crispy, most roasted, steamed, or sautéed veggies can be quickly revived in the microwave. They're naturally full of moisture, so they heat readily.
Mashed Potatoes
While you'll want to use an air fryer or skillet to reheat anything crispy, like roasted potatoes or fries, the microwave is your friend for creamy mashed potatoes. Be sure to cover them and stir frequently for even heating. If your 'taters come out drier than you'd like, you can always toss in an extra knob of butter.
Sauces
Tomato sauce, meat sauce, teriyaki sauce, and even sweet sauces like chocolate and caramel can be warmed in the microwave; just be sure to cover the dish—it will splatter. For sugary sauces, use a lower power setting to prevent burning. For dairy-based sauces like alfredo or queso, use a low-temperature burner on the stove. The microwave's fast, high heat can cause dairy to separate and curdle.
Coffee and Tea
If your morning joe goes tepid, bring it back up to temp with a few seconds in the microwave. Just remember the cup will heat up, too! Add a saucer to protect your hands, and let it cool if you notice any signs of boiling.
Frozen Bread
The key to bringing frozen bread back to life is to briefly run it under water (two to three seconds) to restore moisture to the crust. Then microwave a whole loaf in 30-second intervals until soft. For individual slices, wrap them in a damp paper towel and heat for 15 to 20 seconds. Note that microwaved bread hardens quickly, so don't wait to make that sandwich.
Eva (she/her) is the Reviews Analyst in the Kitchen & Cooking Lab. She tests kitchen appliances, cooking tools, and cookware using standardized lab protocols in order to help consumers make informed purchasing decisions. With more than 15 years of experience in the food industry—including work as a food stylist, personal chef, and food brand marketing manager—she brings both culinary expertise and practical insight to every review. Eva earned a Bachelor of Science in Food Studies, Nutrition and Public Health from New York University. She completed her culinary training at the Natural Gourmet Institute (now the Institute of Culinary Education) and holds foundational and intermediate barista certifications from the Specialty Coffee Association.
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