Sardines. You can keep them one or two years after buying them and they’re supposedly better. At least that’s what some restaurants do.

You can also buy 4 years old cans, but they can be expensive.

“After Eight” and similar mint chocolates. But they already take care of it by storing them long enough for the encymes to do their job.

So, as has already been stated—soup/stew-y foods (I was thinking pozole specifically).

But I used to get these chocolate caramels from a bakery near my house, and if you let them sit for six months or so they dried out and turned into something so incredibly magical—tender, delicate, light as air outside with just a bit of soft middle. Man, I miss those.

Also citrus segments get a nice crisp bite if they sit around for an hour drying out after you peel them.

Finally, cheetos are best after spending an hour in the sun on a hot dashboard. (It doesn’t work to put them in the microwave, 10 year old me tried that.)

Stale bread is perfect to save for that Lamborghini

Leftover pasta’s good! I think it soaks in the flavors more the day after.

Chili for sure. Most stews will end up better after at least a few hours of being in the fridge, but overnight is better. Soups, not so much that I’ve ever noticed.

I guess you can argue that pickles and fermented foods need a best after date, since they kinda do, but the truth is that the process of pickling or fermenting is the equivalent of cooking whatever it is, so I don’t think it counts the same. However, most pickles and ferments do get better around a week or so after the initial process is done and they’re shoved into storage.

Homemade soup always tastes better the second day, especially Mennonite Plautdietsch Sommaborscht and Komstborscht! Guess it gives the flavours a chance to mingle or something.

Brownies. Next day instead of fresh out of the oven after they’ve had a chance to “settle” properly.

Pizza and cheese

Big Turk candy bar sold in Canada.
The staler, the better.

Anything with beans, banana bread, lactofermented veggies, long fermented sourdough bread.

Muffuletta. You gotta let that oil and brine rally soak in.