Somehow beef stroganoff seems like the safest bet, given the options. The flight attendant slips the tray from its rack on the cart and onto your fold-out tray table. You cautiously inhale as you peel back the condensation-covered plastic, hoping the aroma of your meal doesn't put you off eating altogether.
We've all been there — or if you haven't personally tasted the unappetizing mid-flight meal, you've at least heard about its poor reputation. So what makes food taste so different at 35,000 feet? Turns out, there are a few scientific principles affecting your sense of taste and the food itself.