No one looks forward to a meal on an airplane. But many don’t realize that the poor flavor of food in-flight actually has to do more with the environmental factors than bad cooking. British Airways is combating the lackluster meals with the cheekily-named Height Cuisine, working with experts taking into account altitude, air pressure, and humidity to make airplane food more palatable. Leatherhead Food Research’s team of scientists conducted a series of taste-tests on board, finding that delicate foods tend to lose their flavor. In turn, British Airways is adapting their menus, with items like Indian chicken tikka and rich tortellacci with tomato and olive.