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

what is the science

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👋🏼 It’s due to flavor melding — like ingredients mixing, mingling, and getting to know each other. It works the same way with curries. In fact, even in restaurants, we’re often eating food that’s technically overnight: base sauces, braises, stocks, and stews are prepped ahead because they actually taste better after resting. And also the pasta sucks in more of the sauces too. Hope this explains it.

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have a bunch so some of it yes but also eat some directly after

Did you wait the full 24hrs before eating anything?

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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.

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.

Flavor meld and diffusion, starch retrogradation in pasta, maturation of herb and spices, moisture redistribution of course if you wait until tomorrow, the anticipation factor 😁

Must ask the Italians. In my experience they are the only ones trust worthy in the subject.

the noods soak up all the goodness and the sauce is less acidic on the second day 💪🏾

Anything homemade taste nice after staying for a day , you need to try a day old jambalaya 😭❤️

I think it gives it time for the sauce the settle and deepen in flavor (no proof)

it’s cause the sauce’s flavor and fat really soak into the pasta over time