To Microwave or Not to Microwave
Some leftovers may be best served cold. The way microwaves reheat food can alter the way it tastes and have negative effects on your health. Certain meats like poultry taste somewhat off after being reheated in a microwave. Furthermore, many foods, cold or frozen, come out mushier in the microwave than they do in a conventional oven. People who do like their food a little softer may not mind, especially to avoid the frustrating hassle of scraping food off of a cooking tray or a pan. This is understandable, but there are some cooking tips out there that can teach you how to deal with that, such as lining a baking tray with aluminum foil or adjusting the settings of your oven. Whenever possible, I like to use the conventional oven because I like my food crispy and golden brown. Microwaves can be handy time-savers, but using an oven or the stovetop can be worth the wait.
Whichever method you choose, the most important safety tip I can offer in addition is to avoid grease fires by keeping your stovetop, oven, or inside of your microwave clean and to keep some baking soda or a fire extinguisher nearby at all times. Make sure the smoke alarms and heat sensors in your home work by testing them once a month, and if they don't you may need to change the battery or have an electrician check the wiring. Also, do not attempt experiments you see online that specifically warn you not to try them at home. Just follow the instructions on the package, and if it says that it's not microwave safe, no matter what you've seen, don't put it in your microwave.