On Sun, 11 Jan 2004, Terry Pulliam Burd wrote:

> On Sun, 11 Jan 2004 19:34:16 -0500, "Anthony Ritter"
> > arranged random neurons, so they
> looked like this:
>
> >Mr. Al Bon Gusto writes from the Catskills:
> >
> >Why do soups taste better the next day?
> >
> My mother always said that it took 24 hours + for the "flavors to
> meld," whateverinhell *that* means. Empircally, it would seem to be
> true, not only of soups, but some sauces (such as marinara) and, FWIW,
> deviled eggs. <shrug> I'm sure we have a kitchen chemist around here
> someplace!

will a physicist do?

Seriously, the reason the flavors "meld" probably has something to do with
either diffusion or osmosis...
Lena