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Why does food taste worse when it’s cold, but pizza is still good?
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So, most food tastes way worse when it gets cold (like fries... ew), but somehow pizza is still good even when it’s cold? What’s the science behind this?
Does pizza have some magical ingredient that keeps it delicious at any temperature, or are we just programmed to like it no matter what? And why can’t other foods pull this off? Imagine if cold fries were as good as cold pizza. The world would be a better place, honestly.
Any food scientists out there who can explain this pizza sorcery?
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