Why is it soups, stews, sauces, etc. taste better the next day? I know we all say it’s give time for the “flavors to meld,” but what is actually happening?
In: 4
It has to do with amino acids reacting to sugars. See [here](https://www.atlasobscura.com/articles/food-better-leftovers-next-day#:~:text=According%20to%20the%20Institute%20of,when%20the%20leftovers%20are%20reheated.%E2%80%9D) for the long-worded explanation.
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