Director of Culinary Excellence at LSG Sy Chefs Asia Pacific, Fritz Gross, is responsible for overseeing the production of more than 30,000 in-flight meals daily for airlines including DragonAir, United Airlines, and British Airways.
His advice? Always order the stew.
"We can simmer it and reheat it over and over and it will still be a stew," Fritz told CNN.
Other food that weathers the trip from production line to plate is fried rice, and fatty fish, he explains. Meanwhile, items to avoid include chicken breast and pasta which often will become dry and tasteless upon reheating.
"Our top concern is actually food safety," explains Fritz. Next is consistency, then ease of service. Taste is actually a low priority for the airline food industry.
Little wonder then that hacks abound for how to make the most of your in-flight food.
According to The Sun, it is best to decline that tea or coffee during the flight to avoid any possible bacteria lurking in an unclean water tank.
Another trick is to peel back the cover of the hot dish, and place the whole butter portion inside, before closing the cover and allowing the butter to melt.
"Ice cream is really good," he said. "It tastes the same in the air as it does on the ground."