Have you ever heard your parents or grandparents saying that something they cooked was meglio il giorno dopo,  “better the day after they had made it?” Just like me, I am sure you did and, if you like cooking, you probably noticed it directly, too. In a recent article from La Cucina Italiana, food expert Alessandro Di Flaviano explained why dishes like lasagna, pasta e fagioli, and parmigiana di melanzane improve with time and you know what? Science is awesome. 

Apparently, the key reason certain dishes taste better the next day lies in the process of flavor concentration. As Di Flaviano notes, when a dish is left to sit, the water content gradually evaporates, causing the flavors — especially those from spices, fats, and aromatic ingredients — to intensify, which makes the overall taste deeper and more harmonious.