why does homemade lasagne taste twice as good the day after making it?! 

what is the science

working on meta.matcha.xyz, yc alum, @orangedao

My chef called it “flavor melding”. Red sauces made with tomato also break down the acid slowly so they become sweeter and less acidic. 

Any spices and salt also diffuse through the sauce as it sits. I think almost all sauces and soups are better the second day.

Pi-chi.eth (she/her) Artist /animeoutcasts
Hosting: /sakura /kyoto /momiji  /anime-manga /farcasterunion

https://portrait.so/pichi

Thanks for the science! I agree. I make my tomato sauce for the day after for that reason. Soups, with beans, lentils or chickpeas, taste better the day after.