What's the deaaaal with airplane food? We may have the answer. According to a 2010 study by Germany's Fraunhofer Institute for Building Physics, "the dryness experienced at a high elevation as well as low pressure reduces the sensitivity of a person's taste buds to sweet and salty foods by about 30 percent." The dry cabin air apparently doesn't help either, also affecting our ability to smell. #NowYouKnow