Don’t get us wrong: Microwaves are the go-to for reheating most foods quickly and easily. Just place the food in a microwave-safe container, add a splash of water (or cover with a damp paper towel) to maintain moisture, and zap it for a minute or two. Leftover soups, stews, rice and vegetables are all excellent candidates for the microwave. But other items are left soggy, rubbery or just plain dull after a trip on a microwave turntable. We’ve rounded up a dozen popular leftovers that benefit from a little TLC: A few extra minutes via your stovetop, oven or air fryer really pays off.

Try This: If you’re heating up several slices, bake them in a 375-degree-F oven until the cheese has melted and the crust is crisp. Got just one or two pieces? Make your air fryer your go-to. Place in a single layer in the basket and cook at 375 degrees F until hot and re-crisped (check every 2 to 3 minutes). You can also place a slice in a dry skillet, tent it with foil and warm it over medium heat until the cheese melts and the crust crisps.

By Alice K. Thompson for Food Network Kitchen

Try This: Start by adding a splash of water to the casserole — the resulting steam will help keep it from drying out as it reheats. Cover it tightly with foil and in a bake in a 325 degrees F oven until heated through. Make sure to check the temperature in the middle of the casserole — that’s where it’ll take longest to warm up.

Try This: Place a wok or skillet over medium heat and drizzle in just enough oil to coat the surface of the pan. Add the stir-fry and cook, stirring or tossing frequently, until heated through, about 5 minutes. This will heat the sauce and protein while keeping vegetables crisp.

Try This: Microwaving leaves the skin and coating of fried chicken limp and greasy and the meat dry, so revive it in a 375-degrees-F oven instead: Place the chicken on a sheet pan, cover it with foil and bake 10 minutes; remove the foil and continue to bake until the crust is crispy and the chicken is heated through. Or use your air fryer: Put the chicken in the basket and cook at 375 degrees F, flipping it once, until it’s hot and crispy, about 5 minutes. You can use these same methods for chicken fingers or chicken nuggets, just reduce the cooking time and skip the foil if you’re baking them.

Try This: To preserve your steak’s seared exterior and juicy interior, skip the microwave. To reheat it on the stovetop you’ll want to first thinly slice the leftovers for even cooking. Heat a little oil in a skillet over medium heat, add the slices and cook until browned on the edges and warmed through. Or keep the steak in one piece and use your air fryer: First let the steak come to room temperature, then place it in the basket and cook at 350 degrees F until browned on the outside and warmed inside, 3 to 5 minutes, a bit longer if very thick.

Try This: Tacos can turn soggy in the microwave, and corn tortillas may even crumble and fall apart, so reheat them in the oven or air fryer instead. First remove any fresh toppings like lettuce or tomatoes from the tacos. Place the tacos on a sheet pan and bake in a 375-degree-F oven; check them every few minutes until they’re heated through. Or put them in an air fryer basket and cook at 350 F degrees for about 5 minutes. Replace any toppings you removed or, better yet, add some new ones for a real lift: pico de gallo, chopped onion or crunchy shredded cabbage will do the trick.

Try This: Unsauced noodles can be reheated in a pot of boiling water until just heated through, about 30 to 45 seconds, depending on the type of pasta.

Pasta in an oil- or cream-based sauce can be a little tricky to reheat — if it gets too hot, the oil or cream (or cheese) can separate and the dish can become very oily. In a saucepan, place the pasta over medium-low heat and combine it with a small amount of the fat used when you first cooked it (oil or cream). Watch and stir frequently.

Pasta in a tomato-based sauce can be easily reheated in a small saucepan over medium heat. If it’s too thick (likely the pasta has absorbed too much sauce in the fridge), thin it out with a little water and adjust the seasoning as needed.

Try This: Place a wok or skillet over medium heat and drizzle in just enough oil to coat the surface of the pan. Add the stir-fry and cook, stirring or tossing frequently, until heated through, about 5 minutes. This will heat the sauce and protein while keeping vegetables crisp.

Try This: Microwaving leftover fries will steam them, leaving you with limp, greasy-tasting spuds. For the best results, heat a little oil in a nonstick sauté pan until it just starts to shimmer. Add the leftover fries and cook, tossing gently, until brown and crisp. Drain them on a paper towel-lined plate, sprinkle with salt and enjoy. This is also an excellent task for an air fryer if you’ve got one: Spread the fries in a single layer in the basket and cook at 350 degrees F for 2 to 3 minutes; check and continue cooking until they’re hot and crunchy.

Try This: From bagels and pide to naan and muffins, most baked goods will lose moisture and turn tough and dry in the microwave, even if they initially feel soft. Instead, place baked goods on a sheet pan, sprinkle or spritz them with a little water and bake in a 300-degree-F oven. Check them every few minutes until they’re softened, warm and fragrant. Reheating a crusty loaf like a baguette? You can wrap it in foil after spritzing to make sure it doesn’t dry out in the oven.

Try This: An air fryer is ideal for reheating tempura: its high heat and even air circulation gives you crisp, light results--a hot oven runs a close second. For an air fryer, place the tempura in the basket and cook at 350 degrees F until crunchy and heated through, about 4 minutes. Or place the tempura on a rack over a sheet pan and cook in a 375-degree-F oven until hot and crisped, checking every 4 to 5 minutes.

Try This: The Indian appetizers make craveable leftovers, but like other fried foods, they turn soggy and greasy in the microwave. If you have an air fryer, place them in the basket and cook at 350 degrees F until crisped and heated through, 3 to 4 minutes. Or place them on a rack set over a sheet pan and cook in 375-degree-F oven, checking them every 3 to 4 minutes.