for example a levels are higher when broccoli is steamed or boiled then when it's cooked in a microwave. that leaves us with one more question does food cooked in a microwave taste different in some way. after all microwaving food isn't usually considered the height of carbon or a refinement. so is there any truth to that or is it just snobbery. has also investigated how microwaving food affects its flavor and consistency here to be an even warming has an effect. on the surface there are spots where the broccoli is too dry or where it's overcooked and no longer identical looking at the color and texture and the mouthfeel microwaving food produces what you might call an acceptable result but certainly not an outstanding one. but if you're just reheating