Why do most foods taste even better when they’re melted?
I’m thinking of chocolate and cheese in particular. There are others as well, though. My theory is that in melted form, the already delicious components, fat and sugar activate the taste buds more quickly and easily than if you were to eat them in solid form and have to wait a bit longer for chewing and saliva to dissolve them so you can taste them. I’m far from certain about that, though. Any other thoughts?