Made a big old bean soup yesterday. Tastes better today. But why? Surely there's a simple explanation as to why virtually all soups, stews, and tomato based sauces are better the second day. What happened overnight to the molecules? Somehow this even sounds backwards as yesterday the kitchen was filled with the heady smells of onions and garlic browning, ham hocks a-stewing where as today it just smells like over cleaner. But the soup STILL tastes way better!