Better-Tasting Leftovers

Published May 1, 2009. From Cook's Illustrated.

In the past, we've addressed the fact that soups and stews often taste better after they are cooled and reheated. In a similar vein, when "seasoning" soups and stews or "ripening" quick breads before freezing, we wondered: Is it better to wait a few days before freezing them?

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection