Ever wondered how come bread dries out...

...after being reheated in the microwave? Well, wonder no more. Andrew Ross, Associate Professor in both the Crop & Soil Science and the Food Science Departments at Oregon State University, has an explanation: it's a chemistry thing! Check out his article and you'll see that the main culprits may be tiny starch granules that actually boil over in the microwave, only to crystallize superfast when cooling.