The recipes used account for this, increasing spicing. The low humidity is also a factor I think. The larger struggle is logistical, not culinary. You're eatin

The recipes used account for this, increasing spicing. The low humidity is also a factor I think. The larger struggle is logistical, not culinary. You're eating what amounts to a recently-frozen TV dinner, designed for the least-spice-tolerant palate, engineered to not dry out in the time between being reheated and served. Even if you can nail the flavor, there's no way to get a good texture (imagine good french fries, or breaded chicken) when you account for what the food has to go through to be served hot in the air.