- Walter Pine: The chicken pot pie tasted even better the next day. I don't even know how that's possible.
- Elizabeth Zott: Not at all surprising. When the pie cools, the starch goes through a process called retrogradation where the molecules restructure into a crystalline form. The flavour compounds are trapped in said structure, which makes every bite more flavourful.
- Walter Pine: Yeah, I definitely tasted the extra molecules. Quite delicious